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Red Robin® 5 Alarm Burger




Source of Recipe


by Todd Wilbur


Recipe Introduction


According to Red Robin waiters, this spicy production is the second most popular choice from a list of 22 delicious designer burgers on the menu. If you like a peppery punch from your chow, this is the burger recipe to add to your grill-time repertoire. The hamburger patties on Red Robin burgers are huge, weighing in at 1/3 of a pound each, so get out your kitchen scale if you want a good clone. The restaurant chain uses its secret spice blend to season the patty. Fresh salsa or pico de gallo can usually be found in the deli section at the supermarket, and ground chipotle chile pepper (smoked red jalapeños) can be found next to the chili powder in the spice aisle. It's good stuff to have on hand in your spice cabinet since it's becoming a more popular ingredient these days.

********Look for Red Robin Seasoning under Marinades*******



List of Ingredients




Chipotle Mayo
1/4 cup mayonnaise
1/4 teaspoon ground chipotle chile pepper
1/8 teaspoon paprika

1 5.5-ounce ground beef patty
1/4 teaspoon (approx.) clone for Red Robin Seasoning
2 slices pepper jack cheese
1 sesame seed hamburger bun
4 to 6 bottled jalapeno slices (nacho slices)
2 tablespoons fresh salsa or pico de gallo
1/3 cup shredded iceberg lettuce


Recipe



1. Make the chipotle mayo spread by combining the ingredients in a small bowl. Cover and chill until you are ready to use it. Make the clone for Red Robin Seasoning that is found under Marinades
2. Preheat barbecue or indoor grill to medium heat.
3. Since the ground beef will shrink as it cooks, shape it into a round patty that is slightly larger than the sesame seed bun. Sprinkle a bit of the seasoning blend over both sides of the patty. Grill for 3 to 5 minutes per side, or until the patty is cooked the way you like it. About 1 minute before the burger is done place a couple slices of pepper jack cheese on top of the patty to melt.
4. As the hamburger is grilling toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.
5. Build your burger by first spreading approximately 2 teaspoons of the chipotle mayo on each of the toasted faces of the top and bottom bun.
6. Stack the hamburger patty on the bottom bun.
7. Stack 4 to 6 jalapeno slices on the patty.
8. Spoon 2 tablespoons of salsa or pico de gallo over the jalapeno slices.
9. Add about 1/3 cup of shredded lettuce on next, then finish the burger off with the top bun.