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.

Logo

Logo

Search

Bacon Mac and Cheese Burger


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.


No comments:

Post a Comment