Red Robin Teriyaki Chicken Burger copycat recipe by Todd Wilbur
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Red Robin Teriyaki Chicken Burger

Score: 5.00. Votes: 7
In stock (1 item available)
  • $0.00

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 Red Robin Teriyaki chicken burgers. 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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Teriyaki Marinade
  • 1 3/4 cups water
  • 1 cup soy sauce
  • 1 cup light brown sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 5-ounce skinless chicken breast fillet
  • 2 canned pineapple slices
  • 2 slices Swiss cheese
  • 1 sesame seed hamburger bun
  • 4 teaspoons mayonnaise
  • 2 tomato slices
  • 1/3 cup shredded iceberg lettuce
  • Do This
    • Restaurant/Brand
      Red Robin
    • Instructions

      1. Make the teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring the mixture to a boil then reduce the heat and simmer for 10 minutes or until the sauce thickens. Cover and chill the marinade in the refrigerator for at least 30 minutes. 

      2. Cover the chicken breast fillet with plastic wrap and pound on it with a kitchen mallet so that it is about 1/2-inch thick. The fillet should be a little larger than the diameter of your sesame seed bun. Pour a little of the teriyaki glaze into a plastic container with a lid (or use a resealable plastic bag), then drop the chicken in. Add enough teriyaki glaze to cover the chicken. Seal up the container and pop it into the fridge for at least 4 hours, but no more than 12 hours.

      3. When you are ready to make your sandwich, preheat the barbecue or indoor grill to medium heat.

      4. Start grilling the chicken breast first. Cook the chicken for 4 to 6 minutes per side or until it's done. When you flip the chicken add the pineapple slices to the grill. The pineapple will take less time to cook—about 3 or 4 minutes. You'll know the pineapple slices are done when they have some nice grill marks on each side. Be careful not to burn the chicken. The teriyaki contains sugar, which may char if grilled too long. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.

      5. As the chicken is grilling toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.

      6. Build your sandwich by first spreading approximately 2 teaspoons of the mayo on each of the toasted faces of the top and bottom bun.

      7. Stack the chicken breast on the bottom bun.

      8. Arrange the tomato slices on the chicken.

      9. Stack the grilled pineapple on top of the tomato slices.

      10. Add about 1/3 cup of shredded lettuce on next, then finish the sandwich off with the top bun.

      Makes 1 sandwich.

Average rating:

Score: 5.00. Votes: 7
Rating of votes (7)
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Jul 11, 2014, 22:00

These burgers were great!! Tastes just like the Red Robin version. I had some left over chicken the next day, but no buns I cut up everything and mixed it all together it was also super yummy!!

Feb 10, 2014, 22:00

I love this at Red Robin. I always order it. I don't think they use that much mayo...but they might. Thanks, now I will make these at home.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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