Teriyaki Ramen Burgers

2 packages dry instant ramen, seasoning packets discarded
6 large eggs
Salt and Pepper to taste
Sesame seeds for garnish
1 lb. ground beef
1/4 C Red Shell Teriyaki Sauce
1/2 onion, chopped
1 green onion, thinly sliced
4 slices American Cheese
Spinach for garnish
Vegetable oil, for pan

In a large pot of salted boiling water, cook ramen according to package instructions. Drain and rinse noodles with cold water.
In a large bowl, toss noodles with 2 of the eggs, slightly beaten, until evenly coated. Season with salt and pepper.
In a large nonstick pan over medium heat, pour enough vegetable oil to thinly coat the bottom of the pan.
Place the rings of 4 mason jar lids in the pan.
Using tongs, fill each ring with the noodle mixture, then press down on each to make the noodles more compact. Cook until golden, about 4 minutes per side. Repeat, then wipe pan clean.

In a large bowl, combine ground beef, Red Shell Teriyaki Sauce, onion, and green onion. Mix until just combined.
Form the mixture into 4 patties.
Return pan to medium-high heat and pour a thin layer of oil to coat the bottom of the pan.
When the oil is hot, add the beef patties. Cook until the meat is cooked to your liking, about 4 minutes per side for medium.

Fry 4 eggs to desired wellness.

Top 4 of the ramen buns cheese, burger patties, spiniach leaves and fried egg. Drizzle with extra Teriyaki Sauce, if desired, then top with remaining ramen buns.