Name: Copycat Red Robin Whiskey River BBQ Burger with Onion Straws
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Very thinly sliced sweet onion (8 oz.) - 1 cup; Buttermilk - 1 ½ cups; Vegetable oil, for frying - 5 cups; Flour - ¾ cup; Salt, divided - 1 teaspoon; Black pepper - ½ teaspoon; Cayenne pepper - ¼ teaspoon; Paprika - ¼ teaspoon; Smoked paprika - ½ teaspoon; Celery salt - ¼ teaspoon; Chili powder - ¼ teaspoon; Garlic powder - ¼ teaspoon; Onion Powder - ¼ teaspoon; Ground chuck or 80% lean ground beef - 1 ½ pounds; Canola oil - 1 tablespoon; Bottled whiskey-flavored barbecue sauce, plus more for serving - ¼ cup; Cheddar Cheese - 4 slices; Sesame seed hamburger buns - 4; Mayonnaise - ½ cup; Thin tomato slices - 8; Shredded iceberg lettuce - 1 cup

Copycat Red Robin Whiskey River BBQ Burger with Onion Straws

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Red Robin Whiskey River BBQ Burger with Onion Straws

1. Very thinly sliced sweet onion (8 oz.) - 1 cup

2. Buttermilk - 1 ½ cups

3. Vegetable oil, for frying - 5 cups

4. Flour - ¾ cup

5. Salt, divided - 1 teaspoon

6. Black pepper - ½ teaspoon

7. Cayenne pepper - ¼ teaspoon

8. Paprika - ¼ teaspoon

9. Smoked paprika - ½ teaspoon

10. Celery salt - ¼ teaspoon

11. Chili powder - ¼ teaspoon

12. Garlic powder - ¼ teaspoon

13. Onion Powder - ¼ teaspoon

14. Ground chuck or 80% lean ground beef - 1 ½ pounds

15. Canola oil - 1 tablespoon

16. Bottled whiskey-flavored barbecue sauce, plus more for serving - ¼ cup

17. Cheddar Cheese - 4 slices

18. Sesame seed hamburger buns - 4

19. Mayonnaise - ½ cup

20. Thin tomato slices - 8

21. Shredded iceberg lettuce - 1 cup

How to cook deliciously - Copycat Red Robin Whiskey River BBQ Burger with Onion Straws

1. Stage

Combine onions and buttermilk in a bowl and soak at room temperature for 1 hour.

2. Stage

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).

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Preheat grill to medium-high and lightly oil grate. Grill patties, uncovered, about 5 minutes or until slightly charred.

7. Stage

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.

8. Stage

Spread buns with mayonnaise and additional barbecue sauce. Fill buns with patties, onion straws, tomato, and lettuce. Serve immediately.