How to Make Copycat Red Robin Whiskey River BBQ Burger with Onion Straws - A Step-by-Step Guide

When it comes to comfort food, a juicy and indulgent burger is a classic go-to. And one of the most beloved burger recipes out there is Red Robin's Whiskey River BBQ Burger with Onion Straws.

Unfortunately, not everyone has access to a Red Robin restaurant, or maybe you're just looking for a more affordable alternative. That's where this copycat recipe comes in. You can enjoy all the deliciousness of the original Whiskey River BBQ Burger in the comfort of your own home.

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Ingredients

  • 1 cup very thinly sliced sweet onion (8 oz.)
  • 1 ½ cups buttermilk
  • 5 cups Vegetable oil, for frying
  • ¾ cup flour
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • ½ teaspoon smoked paprika
  • ¼ teaspoon celery salt
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 ½ pounds ground chuck or 80% lean ground beef
  • 1 tablespoon canola oil
  • ¼ cup bottled whiskey-flavored barbecue sauce, plus more for serving
  • 4 slices Cheddar cheese
  • 4 sesame seed hamburger buns
  • ½ cup mayonnaise
  • 8 thin tomato slices
  • 1 cup shredded iceberg lettuce

Information

  • Prep Time: 35 mins
  • Cook Time: 15 mins
  • Soak Time: 1 hr
  • Total Time: 1 hr 50 mins
  • Servings: 4
  • Yield: 4 burgers

  • Combine onions and buttermilk in a bowl and soak at room temperature for 1 hour.
  • Pour oil to a depth of 1 1/2 inches into a deep, heavy-bottomed skillet or pot or a deep-fat fryer; heat to 350 degrees F (175 degrees C).
  • Meanwhile whisk together flour, 1/4 teaspoon salt, black pepper, cayenne, and 1/4 teaspoon paprika in a large bowl for the breading. Remove onions from buttermilk, allowing excess to drip off. Toss onions in the breading until well coated.
  • Set a wire rack on a rimmed baking sheet. Working in 3 batches, fry onions, turning occasionally to break up any clumps, until crisp and golden, 1 to 2 minutes. Transfer to wire rack to drain. Repeat with remaining onions.
  • For rub, stir together 1/2 teaspoon smoked paprika, celery salt, chili powder, garlic powder, onion powder, and remaining 1/2 teaspoon salt in a small bowl. Shape beef into 4 patties, about 4 inches in diameter. Brush patties with oil; sprinkle both sides with rub.
  • Preheat grill to medium-high and lightly oil grate. Grill patties, uncovered, about 5 minutes or until slightly charred.
  • Flip patties; brush barbecue sauce evenly over patties. Continue cooking about 3 minutes more or until charred and a thermometer inserted into centers registers 160 degrees F (70 degrees C). Top patties with cheese; grill, covered, until cheese is melted, about 1 minute more. Grill buns, cut sides down, uncovered, until toasted, 30 seconds to 1 minute.
  • Spread buns with mayonnaise and additional barbecue sauce. Fill buns with patties, onion straws, tomato, and lettuce. Serve immediately.