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.



Jamaican Shake

Red Robin Copycat Recipe

1/2 cup ice
1/2 ounce amaretto liqueur
1/2 ounce Grand Marnier liqueur
1/2 ounce KahlĂșa 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, KahlĂșa, 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


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.

Fry Dipping Sauce

Red Robin Copycat Recipe

Serves 4-6

1/2 cup mayonnaise
1/4 cup barbecue sauce

Put in small bowl. Mix together. Serve with French Fries.

Bacon Mac and Cheese Burger

Guy Fieri Recipe

Serves 4

4 brioche hamburger buns
1/4 cup unsalted butter, melted
1 teaspoon minced garlic
4 (6 oz.) premium blend ground beef burger balls
Kosher salt
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
Kosher salt
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.

Donkey Sauce
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.

Smoke and Pepper Burger

 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.

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.