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Coco Loco Cocktail

December 31, 2012, 2:03 pm
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COCO LOCO COCKTAIL
Red Robin Copycat Recipe

4 ounces vanilla ice cream
1/2 cup ice
3/4 ounce vodka
3/4 ounce Amaretto
1 ounce Hershey's syrup
1/2 ounce coconut syrup
2 ounces milk
5 ounces whipped cream

Blend all until smooth.Garnish as you wish.
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Apple Harvest Chicken Salad

December 31, 2012, 2:13 pm
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APPLE HARVEST CHICKEN SALAD
Red Robin Copycat Recipe

Serves 2

1 large head of Romaine lettuce, chopped bite size
1/2 cup red onion, thinly sliced
2 red apples, cored, and thinly sliced
1/4 cup crumbled bleu cheese
1 cup maple glazed walnuts
1/2 cup of honey mustard vinaigrette
2 medium grilled chicken breasts, thinly sliced

In a large mixing bowl, toss together the lettuce, onion, apples, walnuts, and bleu cheese (reserve a few apple slices and bits of cheese for garnish), along with enough dressing to lightly coat.
Spoon tossed salad onto a large serving plate. Place the sliced chicken breast on top and sprinkle with reserved bleu cheese to garnish (if desired) and garnish edges with apple slices.

Honey Mustard Vinaigrette:

1 clove garlic, minced
1 tablespoon white-wine vinegar
1 1/2 teaspoons Dijon mustard, (coarse or smooth)
1/2 teaspoon honey
1/8 teaspoon salt
freshly ground pepper, to taste
1/3 cup extra-virgin olive oil, or canola oil

Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.


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Mediterranean Chicken Salad

December 31, 2012, 2:21 pm
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MEDITERRANEAN CHICKEN SALAD
Red Robin Copycat Recipe

Crisp romaine lettuce tossed with lemon dill ranch dressing, topped with an oregano grilled chicken breast, crumbled Feta cheese, fresh cucumbers, black olives and diced tomatoes. Served with warm garlic focaccia bread.

For the Chicken: Marinate chicken breast in Italian salad dressing and grill until done. Allow the meat to rest to distribute the juices. 

For the Dressing:  A a bit of lemon juice and dill weed to about a half a cup of bottled ranch dressing.  Taste and adjust seasoning according to taste.

For the Salad:  Make a bed of lettuce and add all the ingredients listed above.  Slice the chicken and top with the modified ranch dressing.
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Royal Red Robin Burger

December 31, 2012, 2:28 pm
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ROYAL RED ROBIN BURGER
Red Robin Copycat Recipe

Serves 4

1 1/2 lbs lean hamburger
seasoning salt
fresh coarse ground black pepper
8 slices american cheese
4 eggs, fried over-medium
ketchup
4 slices bacon, cooked and cut in half
4 slices tomatoes
lettuce
mayonnaise
4 toasted buns or toast

Beef: Cook bacon til done, set aside, break in half when cool. Make 4 nice patties out of the beef, season with salt and pepper and grill or pan fry until done in a little of the bacon fat. Top each patty with a slice of cheese, lightly cover to keep warm, and set aside.

Eggs:  Fry eggs to your liking such as sunny-side up, over-easy or over-medium. Toast buns while eggs are cooking.Set eggs aside.

Assembly: bottom bun, 1 slice cheese, burger with cheese, fried egg, a little ketchup, 2 bacon pieces, tomato,lettuce, top bun spread with mayonnaise
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Sand in your Shorts Cocktail

December 31, 2012, 2:32 pm
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SAND in your SHORTS COCKTAIL
Red Robin Copycat Recipe

Drink:
1/2 ounce Chambord raspberry liqueur
1/2 ounce vodka
1/2 ounce peach schnapps
1/2 ounce Midori liqueur
1/2 ounce triple sec liqueur
1/3 cup orange juice
1 ounce sweet and sour mic
1 ounce cranberry juice

Garnish:
orange wedge
maraschino cherry

Pour the Chambord into the bottom of a 16 ounce glass.  Fill the glass with ice, and then add the vodka, schnapps, Midori and triple sec.  Without stirring the drink, add the orange juice and sweet & sour mix.  Top the drink off with cranberry juice.  Serve the drink unstirred with a garnish or orange wedge and cherry speared with a toothpick.
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Blackened Bayou Burger

December 31, 2012, 2:37 pm
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BLACKENED BAYOU BURGER
Red Robin Copycat Recipe

1 small kaiser roll
1/2 medium red pepper
1/2 small onion
1/3 cup coleslaw mix
1 slice pepper jack cheese
4 oz lean ground beef
1 teaspoon mustard
blackened seasoning

Preheat oven to 350 degrees. Take the half of a red pepper and place down on a pan. Put in over for about 20-30 minutes, until the skin begins to wrinkle and is soft to touch.

Mix coleslaw and mustard and set aside. Slice onion very thinly and set aside. Mix beef and seasoning to taste. Cook either on the grill or in a pan. Place onions in a hot pan on high heat. Cook until caramelized. Add water for moisture if needed.

Place all ingredients on kaiser roll and serve.
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Cocktails

December 31, 2012, 2:55 pm
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TNT COCKTAIL
Red Robin Copycat Recipe

1/2 ounce Bacardi rum
1/2 ounce Beefeater gin
1/2 ounce Smirnoff vodka
1/2 ounce triple sec
3 ounces sweet-n-sour
5 ounces Pepsi Cola
our all over ice and serve.



SCREAMING ZOMBIE COCKTAIL
Red Robin Copycat Recipe

1 1/4 ounces rum
3 ounces orange juice
4 ounce sweet-n-sour
1/2 ounce Myer's Dark rum
1/2 ounce Bacardi Select rum
1/2 ounce grenadine

Pour rum, orange juice and sweet-n-sour over ice, float the bottom three alcohols in order starting with the dark rum. Serve.


FLAT ON YOUR BEAK COCKTAIL
Red Robin Copycat Recipe

1 1/4 ounces rum
1/2 ounce Bacardi 151 rum
1/2 ounce sloe gin
3 ounces orange juice
3 ounces prepared sweet-and-sour mix
1/2 ounce grenadine

Mix all alcohols, pour over ice and serve.



MAI TAI COCKTAIL
Red Robin Copycat Recipe

1/4 ounce grenadine
1/2 ounce orgeat syrup
1/2 ounce white rum
1/2 ounce orange Curacao
1 ounce orange juice
1 ounce prepared sweet and sour mix
2 ounces pineapple juice
1/2 ounce Bacardi dark rum
1/2 ounce Meyer's dark rum

In a 16 ounce glass, add grenadine and orgeat into a bottom of glass.Mound ice into glass. Add white rum and orange curaco. Add orange juice, sweet and sour, and pineapple juices. "Float" Bacardi dark rum and Myers dark rum on top.



STRAWBERRY ECSTASY COCKTAIL
Red Robin Copycat Recipe

1/2 cup orange juice
1/3 cup pineapple juice
1/2 ounce grenadine
1 cup ice
1/3 cup sliced sweetened strawberries

Add the orange juice, pineapple juice, grenadine and ice to a blender.  Blend the drink with just a couple of pulses on high speed so that the ice in still chunky.  Pour into a 16 ounce glass and spoon the strawberries with the syrup into the drink.  Add a wedge of orange and cherry speared with a toothpick.


HAWAIIAN HEARTTHROB COCKTAIL
Red Robin Copycat Recipe

1 1/2-2 cups ice
3 ounces frozen strawberries in syrup
3 ounces oasis pina colada nonalcoholic drink mix, nonalcoholic
2 ounces oasis pureed bananas
1/2 ounce grenadine
In blender, add all ingredients.



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Bleu Ribbon Burger

December 31, 2012, 3:06 pm
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BLEU RIBBON BURGER
Red Robin Copycat Recipe

1 large onion bun; toasted
fresh iceberg lettuce; thinly shredded
crispy onion straws
1/3 pound ground beef patty
Red Robin seasoning (see sidebar for recipe)
2 tablespoons Heinz 57 Sauce
bleu cheese crumbles
1-2 tomato slices
chipotle mayonnaise

Burger: Season the hamburger patty with Red Robin seasoning.Use a hot grill and oil the grates before cooking the burger. Grill the patty to a minimum internal temperature of 160 degrees for a minimum of 15 seconds to maximize flavor and juiciness. Remove the patty from the grill and baste in Heinz 57 Sauce. Add bleu cheese crumbles to the patty and place on the grill for two minutes to lightly melt the cheese.

Assembly: Toast the bun on the grill to a golden brown. Spread chipotle mayonnaise on both sides of the bun. On the bottom bun, place a handful of fried onion straws, burger patty with Heinz 57 Sauce and bleu cheese, sliced tomatoes and shredded lettuce. Cover with the top bun.

Chipotle Mayonnaise:
Mix your favorite good quality mayonnaise with pureed chipotle in adobo peppers, to taste. (A little bit goes a long way.) Refrigerate for approximately one hour to enhance the flavor prior to using.
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Buffalo Wing Burgers

January 23, 2013, 8:56 am
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Buffalo Wing Burgers
Recipe

Serves 4

Burgers:
1/2 small yellow onion
2 medium cloves garlic
1 tablespoon unsalted butter
1 tablespoon olive oil, plus more for cooking the burgers
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons hot sauce, preferably Frank’s
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 1/4 pounds raw, coarsely ground turkey or chicken (white meat)
4 whole-wheat potato hamburger buns

Mayonnaise:
1/2 lemon
1/2 cup mayonnaise
1 tablespoon hot sauce, preferably Frank’s
2 teaspoons honey
1/2 teaspoon ground cayenne pepper

For the burgers: Mince the onion to yield 1/3 cup. Mince the garlic. Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add the onion and salt, stirring to coat. Cook for 2 minutes, then stir in the garlic. Cook for about 8 minutes or until the onion has turned lightly golden, then add the black pepper, hot sauce, thyme and crushed red pepper flakes, stirring to incorporate. Transfer to a mixing bowl and cool for 5 minutes.

Add the ground turkey or chicken; use slightly dampened hands to gently combine the mixture. Form into 4 patties of equal size. Use a little oil to film the bottom of the skillet (the same one used to cook the onion and garlic). Place over medium-high heat. Add the burgers and cook for 3 to 5 minutes or until browned on the bottom, then turn the burgers over and cook for 3 to 5 minutes or until cooked through; you can tell because the juices will run clear.

Make the mayonnaise: Squeeze a tablespoon of lemon juice into a medium bowl. Add the mayonnaise, hot sauce, honey and cayenne pepper, stirring to combine. The yield is a generous 1/2 cup. Refrigerate until ready to use.

To assemble: Spread a tablespoon or so of the mayo on the inside tops and bottoms of the buns. Place the burgers on the bottom buns and complete the sandwiches with the top buns. Serve warm.
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Beer Milk Shakes

February 4, 2013, 6:25 am
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BEER SHAKES

Red Robin continues their parade of beer shakes this month with the new, limited-time Irish Beer Shake which is made with-- what else?--Guinness dry stout. Specifically, the shake blends Guinness beer, Jameson Irish whiskey, and chocolate ice cream and tops it off with whipped cream. The shake is the third beer milkshake the chain has featured (the first two being the Oktoberfest Milkshake and the Winter Beer Shake).
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Korean BBQ Burger

February 17, 2013, 3:42 pm
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Florida International University Student Cooks Up Recipe for Burger Success As Winner of Red Robin's Savory Scholar Contest :: Restaurant News Resource (via Nevistas Publishing)
Luciana Page is enjoying the sweet - and savory - taste of victory, as she was declared the winner of the Red Robin Savory Scholar Contest. Starting Jan. 10, Red Robin called on students at the Florida International University (FIU) Chaplin School of Hospitality & Tourism Management, the beneficiary…



The burger is a unique blend of spicy and tangy authentic Korean flavors including pickled cucumbers and cabbage on a Korean BBQ glazed beef patty placed between a Brioche bun and will be available for sampling at the Food Network South Beach Wine & Food Festival during the Amstel Light Burger Bash on Friday, February 22.  Red Robin will serve as a first time-sponsor of the Amstel Light Burger Bash, America's most prestigious burger competition bringing together top chefs and culinary personalities.  Guests of the event can taste the winning burger at the Red Robin station, and the winning burger could potentially make its debut on the Red Robin menu as part of its Red's Tavern Double Style burger platform in 2013.

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Roasted Mustard Burgers

August 2, 2013, 4:31 pm
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ROASTED MUSTARD BURGERS

1/2 cup French’s Classic Yellow Mustard
2 tablespoons mayonnaise
1/2 teaspoon cumin
1 cup roasted green chili salsa, prepared
12 burger patties
12 burger buns
1 1/2cups corn and black bean salsa, prepared
3/4 cup Cotija cheese, grated

For Roasted Chili Mustard:Whisk together yellow mustard,mayonnaise, and ground cumin.Addgreen chili salsaandblend. Cover and refrigerate.

Grillburgers to desired doneness.

To assemble Burger:  Place grilled burger on the bottom bun, top with2 tbsp. corn salsa, 2 tbsp.ChiliMustard and sprinklewith1 tbsp.cheese. Crownwithbuntop.


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Mozzarella Stuffed Pizza Burgers

August 11, 2013, 1:36 pm
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MOZZARELLA STUFFED PIZZA BURGERS
Betty Crocker Recipe

Serves 4

1 1/2 lb lean (at least 80%) ground beef
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon olive oil or vegetable oil
1 (8 oz) package sliced fresh mushrooms (about 3 cups)
1 clove garlic, finely chopped
4 hamburger buns, split
1/2 cup pizza sauce, warmed

In large bowl, mix beef, Italian seasoning, salt and pepper. Shape mixture into 8 patties, 4 1/2 inches in diameter and 1/4 inch thick. Press 1/4 cup of the cheese into a ball with hands; press flat into 3 1/2-inch-diameter patty. Repeat with remaining cheese. Place cheese patties on top of 4 beef patties; top with remaining beef patties. Pinch edges together to seal.

In 10-inch skillet, heat oil over medium-high heat. Add mushrooms; cook 4 minutes, stirring occasionally, until lightly browned. Add garlic; cook 1 minute longer. Remove from heat.

Heat gas or charcoal grill. Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160 degrees. During last 2 minutes of cooking, place buns, cut sides down, on grill until toasted.
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Beef and Chorizo Burgers

August 11, 2013, 1:40 pm
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BEEF AND CHORIZO BURGERS
Betty Crocker Recipe

Serves 4

Roasted Chile Mayonnaise
1/4 cup mayonnaise or salad dressing
1 clove garlic, finely chopped
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro
1 small poblano chile

Burgers
1 lb lean (at least 80%) ground beef
1/2 lb bulk chorizo sausage or Italian pork sausage, crumbled
3/4 teaspoon salt
1/4 teaspoon pepper
4 slices (1 oz each) Monterey Jack cheese
4 hamburger buns, split
1 medium tomato, coarsely chopped

Heat gas or charcoal grill. In small bowl, mix mayonnaise, garlic, lime juice and cilantro. Cover; refrigerate.

Remove stem, seeds and membranes from chile; cut chile lengthwise into quarters. Place skin side down on grill. Cover grill; cook over medium heat about 10 minutes or until skin is blackened and blistered. Immediately place chile in bowl. Cover tightly with plastic wrap; cool 5 minutes. Peel off blackened skin; rinse with water. Set aside.

In large bowl, mix beef, chorizo, salt and pepper. Shape mixture into 4 patties, 1/2 inch thick.
Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, top each patty with cheese and place buns, cut sides down, on grill. Cook until cheese is melted and buns are toasted. Remove burgers and buns from grill; cover to keep warm.

Finely chop roasted chile; stir into mayonnaise mixture. Spread 1 tablespoon mixture on cut sides of buns. Place burgers on bottom halves of buns; top with tomato. Cover with top halves of buns.

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Loaded Italian Burgers

August 26, 2013, 6:04 am
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LOADED ITALIAN BURGERS
Gourmet Burger Recipe

Serves 6

1 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 cup Italian salad dressing
2 eggs, lightly beaten
2 pounds ground beef
6 kaiser rolls, split

In a large bowl, combine the bread crumbs, onion, salad dressing and eggs. Crumble beef over mixture and mix well. Shape into six patties. Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear. Serve on rolls with lettuce, cheese, tomato, ketchup, mustard and fried onion rings if desired.

Notes:  For an extra big surprise add a big hunk of mozzarella cheese in the middle of the burger before grilling.
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BBQ Bacon Burger

August 26, 2013, 6:07 am
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BBQ BACON BURGERS
Gourmet Burger Recipe

Serves 4

1/4 cup mayonnaise
1/4 cup barbecue sauce
4 bacon strips, cooked and crumbled
1-1/2 teaspoons dried minced onion
1-1/2 teaspoons steak seasoning
1 pound ground beef
4 slices Cheddar cheese
4 hamburger buns, split
Lettuce leaves and tomato slices

In a small bowl, combine mayonnaise and barbecue sauce. In another bowl, combine the bacon, 2 tablespoons mayonnaise mixture, onion and steak seasoning; crumble beef over mixture and mix well. Shape into four patties.

Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear. Top with cheese. Cover and cook 1-2 minutes longer or until cheese is melted. Spread remaining mayonnaise mixture over buns; top each with a burger, lettuce and tomato.
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Cajun Beef Burgers

August 26, 2013, 6:13 am
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CAJUN BEEF BURGERS
Gourmet Burger Recipe

Serves 4

Sauce
1/4 cup mayonnaise
1 green onion, thinly sliced
1-1/2 teaspoons Creole mustard
1/2 teaspoon minced garlic
1/2 teaspoon grated lime peel
1/2 teaspoon lime juice
1/4 teaspoon pepper
1/8 teaspoon salt
dash hot pepper sauce
dash Worcestershire sauce

Burgers
1/4 cup each finely chopped onion, celery and carrot
2 tablespoons minced fresh parsley
1 tablespoon butter
1 tablespoon Cajun seasoning
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1 pound lean ground beef (90% lean)
4 onion rolls, split

In a small bowl, combine the first 10 ingredients until blended; chill until serving. In a large skillet, saute the onion, celery, carrot and parsley in butter for 6-8 minutes or until tender; cool slightly.

In a large bowl, combine the vegetable mixture, Cajun seasoning, salt and pepper sauce. Crumble beef over mixture and mix well. Shape into four patties.

Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160 degrees and juices run clear. Grill rolls, cut side down, over medium heat for 30-60 seconds or until toasted. Serve burgers on rolls with sauce.
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Garlic Parmesan Fries

September 15, 2013, 8:15 am
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GARLIC PARMESAN FRIES
Red Robin Copycat Recipe

1 bag steak fries
1/2 cup (1 stick) butter
2 tablespoon minced garlic
1 teaspoon dried parsley
1/4 cup Parmesan cheese, grated

Cook the fries crispy, using whatever method you like, fried or baked. Melt the butter and stir in the garlic, parsley, and cheese. Place the fries on a platter or in individual plates. Pour the garlic parmesan butter over the fries.





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New Fall Cocktails

November 3, 2013, 10:01 am
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The chain is also reprising its O’Fest Beer Shake from last year, made with vanilla soft serve blended with caramel and Sam Adams OctoberFest beer.

Red Robin has also introduced a new cocktail, Captain’s Berry Angry Cocktail, a blend of Captain Morgan Spiced Rum, Angry Orchard Crisp Apple Cider, raspberry and nutmeg.

A new Pumpkin Pie Shake is made with Libby’s-brand pumpkin pie filling, vanilla soft serve, nutmeg and graham cracker crumbs.
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Brownie Bite Tini

November 3, 2013, 10:05 am
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German Chocolate Brownie Bite-tini– Served in a martini glass, features bite sized German chocolate brownies and whipped cream topped with toasted coconut. Advertised as “perfect for two”.
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