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.



Bruschetta Chicken Sandwich

Red Robin Copycat Recipe

2 tablespoons chopped plum tomato 
1 1/2 teaspoons finely chopped red onion 
1/4 teaspoon balsamic vinegar 
1/8 teaspoon chopped garlic 
1 teaspoon Knorr dry pesto sauce mix 
1 teaspoon light mayonnaise 
1/4 teaspoon olive oil 
1 (4 oz.) raw boneless skinless chicken breast cutlet, pounded to 1/2 inch thickness 
dash each salt and black pepper 
1 slice Provolone cheese 
One sandwich bun,lightly toasted 
1/4 cup shredded lettuce 

To make the tomato topping, in a small bowl, combine tomato, onion, vinegar, and garlic. Mix well. 

To make the pesto mayo, in a small microwave-safe bowl, combine sauce mix with 1 tablespoon water. Stir well. Microwave for 15 seconds. Stir and microwave for 10 seconds. Add mayo and oil, and stir until uniform. 

Bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Season chicken with salt and pepper, and cook for about 3 minutes per side, until chicken is cooked through. Top chicken with cheese and cover and cook until melted, about 1 minute. 

Spread pesto mayo on the bottom half of the bun. Top with lettuce, cheesy chicken, and tomato topping, followed by the top bun. Makes 1 serving.

Red Robin to roll out new kids menu

Red Robin Gourmet Burgers Inc. will roll out on June 15, 2015 a new kids’ menu that includes three new items, a line of unlimited sides and bottomless drinks.

The new items are:

  • Meatball Lollipops: Six meatballs, each skewered on a breadstick and available in teriyaki, marinara or four cheese sauce
  • Big Bark, Little Bites: Six honey battered corn dog bites made of chicken hot dogs
  • Swirly Twirly Pasta: Cavatappi pasta in marinara sauce, topped with Parmesan cheese

Kids’ entrées are available in two sizes, Red’s Little Bites and Red’s Big Bites, and also include macaroni and cheese; chicken skewers with a choice of barbecue, ranch or teriyaki sauce; hamburgers available in beef, vegetable, turkey, Boca or grilled chicken; chicken tenders, battered cod and pizza. They are priced between $4.79 and $4.99 for Red’s Little Bites, except for the cod, which is $5.79. Big Bites are $1 extra.

All of the entrées include bottomless milk, juice, lemonade or soda. Bottomless Freckled Lemonade, a signature Red Robin beverage made with strawberries, is an additional $1.19. A bottomless root beer float or strawberry smoothie are each $1.99, and milkshakes are $2.99.

The entrées also come with one of seven bottomless sides: steak fries, apples, a side salad, fruit salad, carrots with ranch dressing, mandarin orange sections or steamed broccoli.

At the table, kids’ placemats are activity sheets that will be refreshed periodically with new games.

BLTTA Sandwich

Red Robin Restaurant Copycat Recipe

croissants (Sam's, Costco)
crispy cooked smoked bacon
mesquite turkey, sliced very thin
sliced tomatoes
avocado, sliced thin

1/4 cup mayonnaise
2 teaspoons ketchup
1 tablespoon relish
1/2 teaspoon granulated sugar
1/2 teaspoon mustard
Mix Sauce ingredients well.

Assembly: Carefully slice croissants in half and spread each half with sauce. On bottom half, layer lettuce, tomato, several slices of turkey, crispy bacon and avocado. Add top half of croissant and cut in half crosswise.

Jamaican Shake

Red Robin Copycat Recipe

1/2 cup ice
1/2 ounce amaretto liqueur
1/2 ounce Grand Marnier liqueur
1/2 ounce Kahlúa liqueur
2 ounces milk
1 1/2 cups vanilla ice cream
whipped cream, for garnish

Add 1/2 cup of ice to a blender. Add amaretto, Grand Marnier, Kahlúa, milk, and ice cream to the blender. Blend for 15 to 20 seconds or until the ice is crushed and the drink is smooth. Pour the shake into a large glass, add whipped cream to the top.

Absolut Lemonade

Red Robin Copycat Recipe

1 ounce Absolut Citron vodka
1/2 ounce amaretto liqueur
8 ounces lemonade
lemon wedge, for garnish

Fill a 16 ounce glass with ice. Add Absolut Citron and amaretto. Fill with lemonade, add a lemon wedge.

New Menu Items at Red Robin

Red Robin Gourmet Burgers and Brews New Item: 

  • Red Ramen Burger, a burger topped with aioli flavored with teriyaki sauce and Chiu Chow Chili Oil, a chile infused mix of shredded cabbage, carrot and onion, garnished with basil, served on a crispy seasoned ramen bun

Availability: April 4 through June 5, 2016

Red Robin Gourmet Burgers and Brews New Items:

  • Wild Pacific Crab Cake Burger: Panko-crusted jumbo lump blue and Pacific snow crab patty topped with arugula, roasted garlic aïoli, roasted tomatoes, lettuce and Parmesan cheese on a ciabatta bun
  • Voodoo Fries: Steak fries tossed in blackened seasoning, smothered in queso and topped with bacon, fried jalapeños and ghost chile sauce, served with a side of ranch dressing or ghost chile sauce

Availability: Through April 3, 2016

Red Robin Gourmet Burgers New Item: 

  • The Wedgie Burger, a beef patty topped with bacon, guacamole, tomato and red onion served inside a lettuce wedge instead of a bun, $10.49.

Availability: Through Feb. 7, 2016


Red Robin Gourmet Burgers New Items:

  • The Mad Love Burger (pictured): Half pound black Angus beef patty with melted provolone and Swiss cheese, a Cheddar and parmesan crisp, jalapeno relish, candied bacon, avocado slices, a blend of citrus marinated tomatoes, onions and shredded romaine on a toasted ciabatta bun
  • Gingerbread Milkshake: Vanilla soft serve, gingerbread syrup and graham cracker crumbs
  • The Root Brewski Float: An alcoholic beverage of Not Your Father’s Root Beer poured over vanilla soft serve

Availability: Through Jan. 3, 2016

Red Robin Gourmet Burgers New Item: 

  • ÜberBurger, grilled half pound Black Angus burger topped with candied bacon, grilled bratwurst and Samuel Adams glazed onions, drizzled with Merkts beer cheese and served on a toasted pretzel bun with shredded romaine lettuce and beer mustard

Availability: Through Nov. 1, 2015

To complement the UberBurger and build on the flavors of fall, Red Robin is rolling out its Cheesy Beer Brat – a tender Johnsonville bratwurst served on a cheesy baguette with roasted garlic aioli, bruschetta, onion, tomato and beer cheese dipping sauce – and expanding its appetizer category with Great Northern Poutine Fries. Red Robin’s twist on a Canadian classic features its famous steak fries covered in thick brown gravy and loaded with garlic aioli, sauteed mushrooms and fried cheese curds.

This fall also marks the return of the popular Spiced Pumpkin Pie Milkshake. The remixed traditional American dessert made with real Libby’s  pumpkin pie filling, vanilla soft serve, nutmeg and graham cracker crumbs, pairs perfectly with Red Robin’s Oktoberfest inspired menu, whether raising a stein or a shake in honor of the season.


Red Robin Gourmet Burgers New Items:

  • The Genisys Burger (pictured): Grilled beef patty topped with roasted jalapeño, pepper Jack cheese, shredded romaine, bacon, tomatoes and jalapeño aïoli on a jalapeño cornmeal bun, part of a promotional tie in with the movie Terminator Genisys
  • Blue Haze: Captain Morgan spiced rum, blue Curaçao, pineapple juice, agave nectar, sweet and sour mix, lemon and a strategically placed cherry to mimic the Terminator’s red eye

Availability: Through Aug. 23, 2015


Red Robin Gourmet Burgers New Items:

  • Spring Chicken Burger (pictured): Grilled chicken breast topped with bacon strips, goat cheese, sweet pepper salsa, crunchy onion straws and roasted garlic aïoli, served on a whole grain bun

Availability: Through June 14, 2015
  • Oh, My Darlin’ Cocktail: Svedka Clementine vodka shaken with Minute Maid lemonade and sweet and sour mix, topped with a float of Beso del Sol sangria
Availability: Permanent


Red Robin Gourmet Burgers New Item: 

  • The Cure Burger, a burger topped with Cheddar cheese, bacon, chili, mushroom and a fried egg, $11.99.

Availability: Promoted Jan. 1-7, 2015 available after on the secret menu


Red Robin Gourmet Burgers New Items

  • Big Sky Burger: A half pound black Angus beef patty, blackened seasoning, bacon and an onion ring, drizzled with Sriracha sauce and topped with goat cheese crumbles, arugula and roasted garlic aioli, served on toasted ciabatta, $13.99, may vary by location
  • Doh! Rings: A croissant doughnut sprinkled with sugar and served with hot fudge and berry dipping sauces, $7.99 for eight, $5.99 for four, may vary by location
  • Divalicious Red Wine Shake: Little Black Dress Divalicious Red Wine, Pinnacle whipped-cream-flavored vodka, raspberry purée and vanilla soft serve, $7.49, may vary by location
  • Holiday Turkey Burger (pictured): Turkey burger topped with sweet potato fries, bacon, green leaf lettuce, mayonnaise and apple-cranberry relish, served on whole-grain toasted bun, $10.49, may vary by location
  • Garlic Herbed Fries: Steak fries tossed in Parmesan cheese and garlic herb seasoning, 99 cent surcharge from Bottomless Steak Fries

Availability: Through Jan. 4, 2015


Red Robin New Item: 

  • Garlic Herbed Fries, Red Robin’s signature Bottomless Steak Fries tossed in herb garlic seasoning, topped with shredded Parmesan and parsley, available as a 99-cent upgrade from regular fries. 

Availability: Through Jan. 4, 2015



Red Robin Gourmet Burgers New Items:

  • Beam-N-Bacon Boozy Shake: Jim Beam Maple Bourbon, caramel and vanilla soft serve, topped with bacon bits and a strip of candied bacon, $4.79
  •  Southern Charm Burger (pictured): Brown sugar glazed half pound Black Angus beef patty, candied bacon, honey barbecue sauce, extra sharp Cheddar, seared red onions, lettuce and tomato on a toasted ciabatta bun, $13.99
  • Fireball Peach Smash: Fireball Cinnamon Whiskey, peach puree, lemon wedges, mint and sweet-and-sour mix, $6.49
  • Sweet-N-Stout Bite-Tini: Stout chocolate brownie bites, chocolate chips, a dash of salt, whipped cream and a caramel drizzle, $4.29
  • Red’s Bold Boneless Wings: Breaded, fried chicken-breast pieces in choice of sauce, $5 
  •  Spiced Pumpkin Pie Milkshake: Libby’s pumpkin pie filling, vanilla soft serve, nutmeg and graham cracker crumbs, $2.99

Availability: Through Nov. 2, 2014

Southwest Chicken Salad

Red Robin Copycat Recipe

Serves 2-3

1 bag salad greens
2 chicken breasts
4 tablespoons finely diced red onions
1/4 cup red bell peppers diced
1/4 cup green bell peppers diced
1/4 cup black beans rinsed and drained
1 package Grill Mates Chipotle Pepper Marinade
20 sliced jar jalapenos (pickled)
1/2 cup shredded Monterey Jack cheese
1 cup crunchy tortilla strips
Hidden Valley Spicy Ranch
1 large avocado (don't cut until the salad is ready to serve)
1/2 cup all purpose flour
1/4 teaspoon paprika
1/4 cup water plus more for jalapeno coins batter
1/2 cup oil for frying
3 tablespoons oil for chicken marinade
1 large zip lock bag

Jalapeno coins: Place 1/2 cup flour in a shallow bowl. Add paprika, Add enough water to make a batter (slightly thinner than pancake batter). Place oil in a shallow pan...heat (medium). Throw all of the jalapenos in the batter and carefully place them in the oil...fry until golden brown (making sure you flip them after about 2 minutes). Put the fried 'coins' on paper towels to absorb the oil. Set aside.

Chicken: Add Grill Mates chipotle pepper marinade, 1/4 cup water and 3 tablespoons oil in a zip lock bag. Place 2 chicken breasts in the bag and marinate in the refrigerator for at least 3 hours. After 3 hours either grill the chicken. Once cooked, put chicken breasts in foil and let 'sit for about 15 minutes. Cube chicken after 15 minutes.

Salad: In a large bowl add peppers, onions, black beans, cheese, tortilla strips, salad bag and ranch dressing. Toss everything together.

Serving: Place tossed salad on a plate (divide equally not 2 or 3 plates). Add chicken. top with avocado. place jalapeno coins around the plate

No Fire Peppers

Red Robin Copycat Recipe

Serves 2-4

4 large fresh jalapeno peppers
1/4 lb cream cheese
2 eggs
3/4 teaspoon salt
1 teaspoon vegetable oil
2/3 cup self rising flour
1/8 teaspoon garlic powder
1 dash paprika
1 dash onion powder
1/2 cup corn flake crumbs
vegetable oil, for frying

Remove the stems from the jalapenos, then slice each one down the middle lengthwise and remove the seeds and inner membranes. Be careful to wash your hands afterwards. Poach the jalapeno halves in a saucepan half-filled with boiling water for 10 to 15 minutes or until tender. Drain and cool. Blot with a cloth or paper towel to dry the inside of each jalapeno slice, then use a teaspoon to spread about 1/2 ounce of cream cheese into each jalapeno half.

Beat the eggs in a small, shallow bowl, then add 1/4 teaspoon salt and the oil and combine with a whisk. In another shallow bowl, combine the flour, 1/2 teaspoon salt, garlic powder, paprika, and onion powder.

Add the corn flake crumbs to a third shallow bowl. Working one at a time, dip each stuffed jalapeno into the egg mixture, then into the flour mixture. Repeat, by again dipping the jalapeno into the egg and then back into the flour. Finally, dip the jalapeno back into the egg, then into the corn flake crumbs. Put the coated peppers side by side on a plate and into the freezer for at least 2 hours. This way, when the peppers are fried, the breading won't fall off and the cheese in the center won't ooze out.

When the peppers are frozen, heat vegetable oil in a deep fryer or deep saucepan to about 350 degrees. Use enough oil to cover the jalapenos when frying. Fry the peppers for 3 1/2 to 4 minutes or until the outside is a golden brown. Drain on a rack or paper towels. Serve hot with pepper jelly and sour cream on the side.

Note: You can also make these ahead of time by frying them for only 1 1/2 minutes and then refreezing them until you are ready to serve them. Then cook the frozen jalapenos in hot oil for 3 1/2 minutes or until they are hot all the way through. You may also bake the frozen jalapenos in a 450 degree oven on a greased baking pan for 10 to 15 minutes, turning them over halfway through the heating time.