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Red Robin

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    More like dessert than a cocktail, really. You won't hear me complain.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    Menu Description: "Crank up the heat with Pepper-Jack cheese, jalapenos, fresh tangy salsa, sliced tomato, crisp lettuce and chipotle mayo."

    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 seasons each patty with its secret spice blend, so whip that up first from the clone recipe found here. Or you can use seasoned salt such as Lawry's. Fresh salsa or pico de gallo can usually be found in the deli section at the supermarket, and ground chipotle chile pepper (smoked red jalapenos) can be found next to the chili powder in the spice aisle. It's good stuff to have on hand in your spice cabinet—it's a popular ingredient these days.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.40. Votes: 5

    Menu Description: "Marinated in teriyaki and topped with grilled pineapple, Cheddar cheese, lettuce, tomatoes, and mayo. Dude, you'll be like, ready to ride the pipeline on Oahu's North Shore after you chomp on this!"

    Here's customer choice number one from Red Robin's huge burger menu. According to Red Robin servers, the beef they use for all their burgers is ground from Angus flank steak. That beef makes a great burger, but it can be hard to find. If you can't find Angus beef, pick up some ground chuck for this recipe. Make sure the fat content is at least 15 percent, since low-fat ground beef makes burgers that are too dry and short on flavor. I tested a half-dozen popular teriyaki glazes in the stores and nothing comes close to the stuff they use at the restaurant, so I've included a recipe here to make your own. Be sure to watch your marinated meat and pineapple slices closely on the grill since the sugar in the teriyaki marinade could burn over the open flame. If you're grilling outside, keep the lid open. And don't hit the La-Z-Boy until this burger's done.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.20. Votes: 5

    Give yourself some time to make a tough decision when you get to this casual chain because there are nearly two dozen gourmet burgers on the Red Robin menu to pick from, not to mention scores of other fantastic food choices. Red Robin claims the steak fries served with your burger are world-famous. I'm not sure if that's been confirmed, but I do know one thing that makes the fries popular in my book: they come in an all-you-can-eat bottomless portion. Want more fries? Just ask, and you can have as many as your belly can handle. As you're stuffing yourself, you may notice that the burgers and French fries at Red Robin have something in common that makes them taste so special. That's right, it's the seasoning blend. And I've got a clone for you right here that includes instant tomato soup mix as the secret ingredient. So, next time you make a burger, sprinkle some of this TSR version of the seasoning blend on the patty. When you cook up some frozen steak fries or French fries, sprinkle a little of this blend on them as soon as they come out of the oven or fryer. Soon, you'll discover all sorts of uses for this versatile spice blend. And the recipe here makes a portion that fits nicely into an empty spice bottle.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Whip up clones for the top-selling smoothies from one of America's favorite full-service burger joints. Included in this recipe are secret formulas for the seasonal Chillin' Mango Smoothie, and the always popular Groovy Smoothie.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    Score: 5.00. Votes: 7

    Menu Description: "A premium charbroiled chicken breast with sweet teriyaki sauce, grilled pineapple, Swiss cheese, lettuce, tomatoes and mayo. Why did the chicken cross the Pacific? Now you know."

    You're out there on the front line hanging over the grill. The smoke's in your eyes, the hair on your forearm is singed, and your sunburn is heading toward 2nd degree. But you don't care, because it's Saturday and you still get all of Sunday to heal. So whip out some chicken and grab the mallet or tenderizer to pound the chicken to a uniform thickness that works best when building these sandwiches. The sweet and salty flavors of the custom secret teriyaki marinade go perfectly with the grilled pineapple and Swiss cheese (this recipe is for one sandwich but you'll have enough teriyaki marinade to make several sandwiches). Just be sure to watch the pineapple and chicken carefully while over the flames, since the teriyaki marinade has sugar in it and could cause nasty flare-ups and charring. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 2

    Menu Description: "This is the aristocrat of all burgers because we crown it with a fresh fried egg. In addition, topped with three strips of hickory-smoked bacon, American cheese, crisp lettuce, tomatoes and mayo." 

    This delicious burger has been on Red Robin's menu since the restaurant first opened in 1969 and it's still a popular pick today. The recipe is a classic bacon cheeseburger, except for one huge difference: there's a jumbo fried egg stacked in the middle! If you've never had an egg on a burger before I encourage you to give this Royal Red Robin Burger copycat recipe a try—it's a really great burger. Red Robin serves over 36 million burgers a year and each of them is sprinkled with the secret seasoning blend called "Red Robin Seasoning." You can buy a bottle of the seasoning in the restaurant, or you can just make your own with the Top Secret Recipe I've included below. This recipe for the seasoning is an improved version of the formula found in Top Secret Restaurant Recipes 2since tomato soup mix is hard to find these days. I discovered that a little bit of the dry mix in a box of Italian Lasagna Hamburger Helper is the perfect way to get dehydrated tomato and a few other tasty ingredients into the seasoning blend. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    This is Red Robin’s signature non-alcoholic drink, and it's simple to make with pre-made lemonade, and strawberries that come frozen in sweet syrup. When added to the top of the ice filled lemonade glass the strawberries and syrup speckle the drink. Serve this without stirring it up.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    After adding the juices to the blender the restaurant does a “flash blend.” That means you use just a couple of pulses on high speed so that the ice is broken up into small pieces, without being completely crushed to a slushy consistency.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    Score: 4.00. Votes: 1

    Menu Description: "Full-flavored jalapenos stuffed with cool cream cheese and deep-fried in a cracker-crumb coating. Served with sweet jalapeno jelly & sour cream."

    Red Robin was one of the first restaurant chains to serve No-Fire Peppers, an item which can be found on many restaurant menus today under a variety of different names. The cream cheese-filled, battered and fried jalapeno peppers are called "Poppers" by their creators at Anchor Foods, a restaurant food supply company which manufactures Poppers and a variety of other appetizers for sale to restaurant chains everywhere. According to Restaurant and Institutions magazine, Poppers were the #1 food item added to restaurant menus in 1995, with restaurants purchasing over 700 million of the little suckers.

    It's important when you make these that you allow time for them to freeze. The freezing stage in this Red Robin jalapeno coins recipe ensures that the breading stays on when the peppers are fried and prevents the cream cheese from oozing out too soon.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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