Red Robin is making the Ramen Burger available nationwide

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Red Robin Unveils the Red Ramen Burger

If you're a fan of both noodles and burgers, you're in luck.

Casual restaurant chain Red Robin announced Tuesday that they'll bring a New York and Los Angeles cult favorite to their menu — the Ramen Burger.

SEE ALSO: These delicious ramen cookies are making our mouths water

Starting April 4, for a limited time, Red Robin will introduce its take on Keizo Shimamoto's original Ramen Burger. They call it the Red Ramen Burger.

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The original Ramen Burger —which Shimamoto debuted at a 2013 food festival in Brooklyn, N.Y. — is comprised of beef patty between two buns made from freshly cut ramen noodles. The burger is served with Shimamoto's special shoyu glaze and fresh vegetables.

Red Robin's take is a bit different. The burger is sandwiched between a seasoned ramen-noodle bun and topped with teriyaki and chiu chow aioli, a mixture of chili-infused shredded cabbage, carrots, onions and a basil leaf.

To celebrate Ramen's role as an essential component of many college student's diets, on April 19 the first 22 college students in the door at participating restaurants can purchase a Red Ramen Burger for only 22 cents — the average price of a package of instant ramen.

In addition, on April 19, Red Robin is also giving anyone who orders a Red Ramen Burger a $2.22 discount.

The Red Ramen Burger will be available in its 500 restaurants, across the country, until June 5.

Related: Check out 8 things you didn't know about hamburgers

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8 Things You Didn't Know About Hamburgers
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Red Robin is making the Ramen Burger available nationwide

How far back in history does the hamburger go?

The hamburger evolved from a long lineage of meat patty predecessors, going as far back as the times of Mongol emperor Genghis Khan. Khan’s horsemen would store flat patties made from meat scraps underneath their saddles, and after a day of battle the patty would be tenderized and ready to be eaten raw.

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Who invented the hamburger?

There are competing claims for the creation the first hamburger, but the debate also lies in whether or not sandwiching a meat patty between two slices of toasted bread counts. The first hamburger on a bun could be attributed to Oscar Weber Bilby from Tulsa, Oklahoma, who served grilled Angus meat patties on homemade yeast buns at his Fourth of July cookout in the summer of 1891.

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Another theory on the first hamburger

Others argue that serving hamburgers at a private party is like a tree falling in a forest with no one around to hear it.  For these historians, the story of the hamburger starts with the establishment of White Castle, the first hamburger chain, by Billy Ingram and short-order cook Walt Anderson in 1916.

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White Castle's custom spatula

Ingram developed a White Castle custom creation, a spatula made from saw-blade steel perfect for flattening patties, which is currently housed in a temperature-proof glass case at the Ohio State Historical Society.

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How did McDonald’s start?

Brothers Dick and Mac McDonald originally ran a struggling movie theater, then opened a hot dog stand in Pasadena, California, called the Airdrome, moved operations to San Bernardino in 1940 to become a full-fledged restaurant that sold hot dogs, hamburgers and barbeque called McDonald’s Barbeque and finally reinvented the restaurant in 1948 to become the fast-food burger joint McDonald’s.

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How long does it take to make a Big Mac?

It takes approximately 15 seconds to assemble a Big Mac. Don't believe us? You can watch the YouTube video here.

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Remember Liberty Fries?

When World War I broke out, a hamburger was referred to as a “liberty sandwich” to erase its German roots.

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What's in a vegetarian burger?

The patty of a vegetarian hamburger usually contains a vegetable protein like soy, other vegetables especially legumes such as chickpeas and beans, grains, seeds, nuts and spices.

What makes a veggie patty taste so meaty? A more processed soy protein leads to a chewy, meat-like texture, and flavor agents like vegetable oil imitate the "mouthfeel" of beef fat.

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