The ramen burger, the latest hybrid food trend, is taking foodies by storm. The noodle-filled creation is even being compared to the recently popular "cronut."

The ramen burger consists of a USDA-certified beef patty sandwiched between two buns that are made of ramen noodles. The noodles are fried, and then doused in a secret shoyu sauce. Scallions and flavor-infused arugula finish off the bun.

Keizo Shimamoto, a blogger and huge fan of ramen, premiered the burger at the Smorgasburg food festival in Brooklyn on Aug. 3., where 150 of Shimamoto's $8 burgers sold out rapidly. The following weekend saw lines of 500 people enduring rain to try a bite. On that particular day, 350 burgers were sold.

According to FoxNews.com, inspiration came from Shimamoto's love of beef and noodles.

"I wanted do something with beef," Shimamoto said. "I grew up loving ramen, and I grew up loving burgers."

Shimamoto, 40, gets his noodles from a New Jersey supplier called Sun Noodle, rather than instant noodles that are commonly sold cheaply in grocery stores. The trick to keeping the noodles together is Shimamoto's secret.

"I cook the noodles and form the bun, and then when we put the burger together," he said. "We lightly pan fry it."

Surprisingly, the chef has never actually owned a restaurant and has not even been classically trained in culinary arts. Instead, Shimamoto took over the food-craze-world by using the media.

As an avid fan of noodles, Shimamoto started his own blog about ramen, Go Ramen! Eventually, Shimamoto left his computer programming job to study ramen in Japan. While studying with local chefs, the noodle-lover also starred in a short film called Ramen Dreams. Ramen Dreams ended up winning Best Short at the 2012 NYC Food Film Festival.

Following this success, Shimamoto moved to New York City in June of this year where he began selling his burgers. Again, the media helped Shimamoto gain momentum as bloggers and tweeters everywhere gushed over his unique burger.

Now the ramen burger has turned to television. It recently appeared on "Good Morning America," where it was discussed as the next big thing since the cronut.

Shimamoto comes from a Japanese-American family. The cook, himself, is second-generation Japanese and grew up in Los Angeles.