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.

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Oktoberfest Burger





What's on it?

The Oktoberfest Burger features Swiss cheese, beer mustard, onions and black forest ham on a toasted pretzel bun.  The beer mustard is a sweet honey dijon with a hint of beer flavor.



Here is a nice 

Beer Mustard Recipe

1/2 cup yellow mustard seeds
1/4 cup brown mustard seeds
12 ounce good beer
1/4 cup sherry vinegar
2 teaspoon sugar
2 teaspoon honey
Salt, to taste
Pepper, to taste

In a bowl, combine mustard seeds and beer. Cover bowl with cheesecloth. Let soak overnight.
Combine the soaked seeds and beer with the other ingredients in a blender. Blend until the seeds are mostly broken up, but not pureed. The longer you blend it, the spicier the mustard will be.
Pour mustard into a bowl and let it set out for anywhere between 30 and 60 minutes to release the gas.
Seal in a jar and refrigerate.


Pretzel Rolls
Makes 4-5 hamburger sized buns, or 8-10 dinner rolls

3/4 cup water
1 teaspoon instant yeast
2 1/4 cup flour
2 Tablespoons unsalted butter, melted then cooled to room temperature
1 teaspoon sugar
1 teaspoon salt
1/4 cup baking soda
1 egg, beaten
Kosher or pretzel salt to top rolls

In a large mixing bowl, combine the water, yeast, flour, butter, sugar and salt. If using a stand mixer, use the dough hook attachment to mix the ingredients, then knead at medium-high speed for 1 minutes. (This will help develop some gluten.) If not using a stand mixer, you can also do this by hand or with a hand mixer fitted with the dough hooks. Shape the dough into a ball and place it back into the mixing bowl. Cover with clean kitchen towel and let rise for 1 hour or until doubled in size.

Transfer the dough to a lightly floured surface. Separate into 4 to 5 equal portions if making hamburger sized buns or 8 to 10 equal portions if making dinner rolls. Form into balls by pulling the sides to the center and pinching to seal. Place the formed rolls, seam side down, onto a parchment or silicone mat lined baking sheet. Cover with the towel and allow to rise again for 30 minutes.

Heat the oven to 425F degrees. Bring 2 quarts of water to a boil in a large sauce pan, then add 1/4 cup of baking soda. Boil each roll for 1 minute, flipping over halfway. Place the boiled rolls back onto the lined baking sheet, seam side down. Brush the tops with beaten egg, then lightly sprinkle with salt. Slice a shallow "X" into the top of each roll, then bake for 15 to 20 minutes.

Serve warm or at room temperature. You can also freeze for later use in a freezer bag once cooled to room temperature. Microwave for 30 seconds to thaw. (If not consuming the same day they are baked, freeze right away to preserve freshness.)


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