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.




Pot Roast Burger

From Denver 9 News:

TOOLS: Thermometer, toaster/grill, rubber spatula and a knife.


Item Amount
Onion Bun, top 1ea.
Creamy Horseradish Sauce 1 tbsp.
Onion Bun, bottom 1 ea.
Creamy Horseradish Sauce 1 tbsp.
Pot Roast, Sliced 1/4" thick 6 oz. wt. (or 3 to 4 slices)
Cheddar Cheese, Sliced 1 large slice
Onions, ¼" sliced and sautéed ½ cup

1. TOAST BUN: Place bun on skillet or on grill to toast.
2. CREAMY HORSERADISH SAUCE: Spread evenly on both halves of bun.
3. SLICE POT ROAST: Place pot roast on cutting board and slice Pot Roast into ¼" slices. Heat Pot Roast to 165 F if using "leftovers".
4. BUILD: On bottom half of bun, place the following ingredients in this order:
-Creamy Horseradish Sauce
-Pot Roast layered and shingled. (Served at 165 F if using "leftovers")
-Place Cheddar Cheese Slice onto Pot Roast and melt cheese in oven.
-Onions, caramelized.
5. TOP: Place the top bun on the burger.
6. Eat and enjoy!!!

Onions - 8 oz. wt.
Butter - 2 oz. vol.
(Makes enough for 4 Burgers)

1. PEEL: and cut a yellow onion in half. Slice each half onion into ¼" slices.
2. HEAT: a skillet/sauté pan over high heat and add butter to hot sauté pan.
3. SAUTE: onions over high heat, stirring/tossing frequently to prevent the onions from burning. Sauté until onions are caramel color (approximately 15 minutes).

(Makes enough for 4 Burgers)

TOOLS: Mixing bowl, rubber spatula, wire whip, measuring cups, measuring spoons.
STORAGE: Refrigerate, 40°F


Item Amount
Sour Cream
3/4 cup
Mayonnaise 1/4 cup
Horseradish, drained 1/4 cup
Mustard, Dijon 1 tbsp.
Garlic, fresh 1 tbsp.
Salt 3/4 tsp
Black Pepper 3/4 tsp

1. DRAIN: excess juice from horseradish.
2. MIX: Measure ingredients into bowl and mix thoroughly with wire whip.
3. STORE: Place mixture into a storage container. Refrigerate.

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