Rameli Burger (Malaysian Street Egg-Wrapped Burger)

Ingredients

• 1 piece Soft Hamburger Buns (split, lightly toasted)
• 113 grams Ground Beef (80% lean) (cold, formed into a loose ball)
• 2 tablespoons Industrial‑Style Margarine (divided: 1 Tbsp for toasting buns, 1 Tbsp for cooking patty and egg)
• 1 slice American Cheese (standard processed slice, placed on patty to melt)
• 1 piece Large Egg (cracked and spread thin to form egg wrap)
• 1 teaspoon Maggi Seasoning Sauce (adds umami; use sparingly)
• 1 teaspoon Worcestershire Sauce (adds depth)
• 1 tablespoon Spicy Chili Sauce (mix of duck sauce and sriracha; sweet‑spicy)
• 1 tablespoon Chewy Mayonnaise (adds creamy texture)
• 1 teaspoon Spice Blend (curry powder, garlic powder, onion powder, cumin) (combined and sprinkled on patty)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (to taste)

Instructions

1. Toast the Buns

   Spread 1 Tbsp margarine on the cut sides of the bun. Heat the skillet over medium‑high heat, place the bun halves butter‑side down and toast until golden, about 30 seconds per side.

   Time: PT2M

   Temperature: medium‑high heat

2. Mix the Spice Blend

   In a small bowl combine curry powder, garlic powder, onion powder, and cumin to make a 1 tsp blend.

   Time: PT1M

3. Form and Hand‑Smash the Patty

   Place the 113 g ball of ground beef in the hot skillet (add the remaining 1 Tbsp margarine). Using a sturdy spatula, press firmly to flatten into a thin patty about 1 cm thick.

   Time: PT2M

   Temperature: medium‑high heat

4. Season and Cook the Patty

   Season the patty with salt, pepper, 1 tsp Maggi, 1 tsp Worcestershire, and the prepared spice blend. Cook 3 minutes on the first side, then flip, place the cheese slice on top, and cook another 2‑3 minutes until the cheese melts.

   Time: PT6M

   Temperature: medium‑high heat

5. Make the Egg Wrap

   Push the cooked patty to one side of the pan. Crack the egg into the empty space, let it spread naturally, and tilt the pan to form a thin, circular sheet. Cook 1‑2 minutes until set but still pliable.

   Time: PT2M

   Temperature: medium‑high heat

6. Assemble the Burger

   Slide the cheese‑topped patty onto the egg sheet, drizzle 1 Tbsp chili sauce and 1 Tbsp mayo over the patty, add a quick splash of extra Maggi if desired, then carefully fold the egg over the patty to create a sealed packet. Place the packet on the toasted bottom bun, add any remaining sauce on top, and cap with the top bun.

   Time: PT3M

7. Serve Immediately

   Enjoy the burger while hot; it will be messy, so have napkins ready.

   Time: PT1M

Nutrition Facts

Calories

750

Protein

35 g

Carbohydrates

45 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Soft Hamburger Buns: bao buns, soft dinner rolls
• Instead of Ground Beef (80% lean): ground pork, ground turkey
• Instead of Industrial‑Style Margarine: vegetable oil, regular butter
• Instead of American Cheese: cheddar slice, processed cheese
• Instead of Large Egg: egg white only, vegan egg replacer
• Instead of Maggi Seasoning Sauce: soy sauce, fish sauce
• Instead of Worcestershire Sauce: soy sauce, steak sauce
• Instead of Spicy Chili Sauce: sriracha, sweet chili sauce
• Instead of Chewy Mayonnaise: regular mayo, vegan mayo
• Instead of Spice Blend (curry powder, garlic powder, onion powder, cumin): garam masala, cajun seasoning
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Skillet or Frying Pan
• Spatula (metal or silicone)
• Knife
• Cutting Board
• Small Bowl (optional)
• Measuring Spoons (optional)
• Plate for Assembling
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Hand‑smashing the patty to a thin layer
• Cooking the egg into a paper‑thin wrap
• Folding the egg wrap over the patty without tearing

Chef Tips from the Video

• Use a very hot pan for that signature sizzle; it creates a nice crust on the patty.
• If you can’t find Maggi, a splash of soy sauce plus a pinch of MSG mimics the flavor.
• For extra crunch, add a few thin cucumber strips inside the egg wrap.

Troubleshooting

Storage

Refrigerator: Store any leftover components (cooked patty, egg wrap, sauces) in airtight containers for up to 2 days. Re‑toast buns before reuse.

Freezer: Patty can be frozen raw (unshaped) for up to 3 months; thaw before cooking. Egg wrap does not freeze well.

Room temperature: Assembled burger should be eaten immediately; it does not keep well at room temperature.

Make-Ahead Tips

• Pre‑mix the spice blend and store in a small jar
• Combine chili sauce and mayo in a squeeze bottle for quick drizzling