Red Robin Gourmet Burgers, Inc. is a casual dining restaurant chain with a menu featuring a variety of burger sandwiches made with beef, chicken, fish, turkey, pot roast, and vegetarian substitutes. Red Robin owns and operates 100 restaurants scattered across 13 states. The company also franchises its concept, maintaining licensing agreements with 98 additional restaurants located in 17 states and in Canada. With a per person average check of $10, Red Robin relies heavily on the sales of its gourmet burgers, which account for 44 percent of the company's food sales. Aside from gourmet burgers, the Red Robin menu includes salads, soups, appetizers, and other entrees such as rice bowls and pasta.
BACON MAC and CHEESE BURGER
Guy Fieri Recipe
4 brioche hamburger buns
1/4 cup unsalted butter, melted
1 teaspoon minced garlic
4 (6 oz.) premium blend ground beef burger balls
8 ounces Bacon Mac ‘n’ Cheese (recipe below)
4 slices sharp cheddar cheese slices
8 ounces crispy crumbled bacon bits
4 teaspoons garlic panko bread crumbs
1/4 cup crispy Maui onion straws
3 tablespoons Donkey Sauce (recipe below)
1/4 cup thinly sliced sweet onion
1 Kosher dill pickle, thinly sliced
1 Beefsteak tomato, thinly sliced
1 cup finely shredded iceberg lettuce (dressed with 1 tsp. red wine vinegar)
Combine the melted butter with minced garlic. Slice each bun in half and brush the garlic butter on each side. Toast each half in a hot skillet or grill pan, about 20 seconds; flip and toast the second side as well.
In a cast iron skillet over high heat, add 2 teaspoons canola oil. Season burger balls with salt and add to pan. Sear for 30 seconds. Using a firm spatula, flatten each into a patty, about 1/3 inch thick. Cook for approximately 1 1/2 minutes to develop a crust on the first side.
Flip over, add 2 ounces of mac and cheese to each patty, and top with one slice of cheddar. Cover with a dome and pour 1 tablespoon of water into the skillet to create steam and melt the cheese. Cook for 1 minute. Remove the dome; the cheese should be completely melted. Cook an additional 30-45 seconds so any cheese spilling over the burger gets crusty.
To assemble, spread donkey sauce on each half of the bun. Cover the bottom bun with thinly sliced onion, three slices of pickle and one slice of tomato. Top with the hamburger patty, top with bacon crumbles, garlic panko, onion straws and a heaping tablespoon of dressed lettuce. Add top bun and skewer to hold together. Serve immediately.
Bacon Mac ‘n’ Cheese
Makes 12 cups
8 ounces small elbow pasta
olive oil, as needed
16 slices applewood smoked bacon
1 stick unsalted butter
1/2 cup all purpose flour
6 cups whole milk
1 bay leaf
3 ounces smoked mozzarella cheese
3 ounces sharp white cheddar cheese, grated
2 ounces fontina cheese, grated
2 ounces parmigiano reggiano cheese, grated
2 ounces Parrano cheese, grated
2 ounces cream cheese
3 tablespoons yellow mustard
2-3 grates fresh nutmeg
freshly ground black pepper
1. In a skillet over medium heat, add the bacon. Render the fat and cook until crispy. Using a slotted spoon, remove the cooked bacon from the skillet to a paper towel lined dish and set aside. Once cooled, chop into small pieces. Reserve fat.
In the leftover bacon grease, melt butter. Gradually add in the flour and whisk until smooth. Over medium heat, cook until the mixture turns a light, golden color and is the consistency of wet sand, about 1-2 minutes. Slowly add in milk, whisking continuously until very smooth. Bring to a boil over medium-high heat, add the bay leaf and cook 5 minutes, whisking frequently.
Add in cheeses, one at a time, and whisk until each is fully incorporated into the sauce. Add in yellow mustard, nutmeg, cooked pasta, bacon, and stir well to combine. Season with salt and pepper. Pour into a gratin dish and allow to cool, so you can scoop it onto burgers.
Makes 1 1/4 cups
1/4 cup minced roasted garlic
1 cup prepared mayonnaise
4 dashes Worcestershire sauce
1 teaspoon yellow mustard
1/4 teaspoon kosher salt
4 turns freshly ground black pepper
Mix all ingredients until smooth. Refrigerate until ready to serve.
The Smoke & Pepper Signature Burger is seasoned with smoked sea salt and topped with black pepper bacon and extra sharp Cheddar on a ciabatta bun with a Smoke & Pepper ketchup.
SMOKED SEA SALT
Red Robin Copycat Recipe
1/3 cup coarse sea salt
2 cups hickory wood chips
8 quarts lump charcoal, plus more as needed
Using a sharp knife, punch holes in the bottom of the square aluminum pan. Add salt and spread in an even layer. Soak the wood chips in a bucket of water for at least 15 minutes.
Prepare the grill: Remove the cooking grate and set it aside. Fill a chimney starter three-quarters of the way with charcoal, then pour the unlit charcoal onto one side of the charcoal grate. Using tongs, stack the charcoal in a slight slope against the side of the grill bowl. Remove 1 cup of the wood chips from the water, shaking off any excess, and lay the damp chips in the middle of the unlit charcoal. Fill the chimney again halfway with charcoal. Place the chimney on the charcoal grate next to the unlit coals. Twist two or three sheets of newspaper, form the twisted paper into rings, and place them under and inside the chimney. Light the newspaper through the holes at the bottom of the chimney. After about 5 minutes, the charcoal should be red and flames should have appeared toward the top of the chimney.
Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate. Use tongs to stack the lit coals on the pile. Top the lit charcoal with the remaining 1 cup drained, damp wood chips. Set the empty chimney aside. Place the cooking grate back on the grill. Fill the 9-by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold water is needed to keep the grill temperature low).
Set an oven thermometer in one of the grill lid’s vent holes or on the cooking grate near the edge of the grill and opposite the charcoal. Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents. (If smoke is not coming out, check your fire to make sure it is lit. If it’s not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.) Let the grill heat until it reaches at least 250 degrees, about 15 minutes.
Place the aluminum pan of salt on the cooking grate but not over the flaming charcoal.
Cook, covered, making sure the grill lid’s vent is over the salt (not the fire), until the salt has darkened, about 1 hour. Shake the pan of salt halfway through the cooking time. Also, occasionally check the grill temperature. It should be between 250 and 300 degrees. If it is too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half. If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney. When the salt is done, let it cool completely before storing it in a glass container.
German Chocolate Brownie Bite-tini – Served in a martini glass, features bite sized German chocolate brownies and whipped cream topped with toasted coconut. Advertised as “perfect for two”.
The chain is also reprising its O’Fest Beer Shake from last year, made with vanilla soft serve blended with caramel and Sam Adams OctoberFest beer.
Red Robin has also introduced a new cocktail, Captain’s Berry Angry Cocktail, a blend of Captain Morgan Spiced Rum, Angry Orchard Crisp Apple Cider, raspberry and nutmeg.
A new Pumpkin Pie Shake is made with Libby’s-brand pumpkin pie filling, vanilla soft serve, nutmeg and graham cracker crumbs.
GARLIC PARMESAN FRIES
Red Robin Copycat Recipe
1 bag steak fries
1/2 cup (1 stick) butter
2 tablespoon minced garlic
1 teaspoon dried parsley
1/4 cup Parmesan cheese, grated
Cook the fries crispy, using whatever method you like, fried or baked. Melt the butter and stir in the garlic, parsley, and cheese. Place the fries on a platter or in individual plates. Pour the garlic parmesan butter over the fries.