Red Robin The Banzai Burger copycat recipe by Todd Wilbur
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Red Robin The Banzai Burger

Score: 4.40. Votes: 5
In stock (1 item available)
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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.

Find more of my Red Robin copycat recipes here

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
  • 11 ounces 15/85 ground beef (15% fat)
  • 4 canned pineapple slices
  • 4 slices Cheddar cheese
  • 2 sesame seed hamburger buns
  • 8 teaspoons mayonnaise
  • 4 tomato slices
  • 2/3 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 20 minutes or until the sauce reduces. Cover and chill marinade in the refrigerator for at least 30 minutes. 

      2. Form your ground beef into two 5.5 ounce round patties that are slightly larger in diameter than the sesame seed buns. Pour a little of the teriyaki glaze into a plastic container with a lid (such as Tupperware), then carefully drop in your patties. Add enough teriyaki glaze to cover the patties, then seal up the container and pop it into the fridge for 1-2 hours. Put the pineapple slices into another container with a lid, add the remaining teriyaki glaze, cover it and chill the pineapple in the refrigerator for the same time as the burgers.

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

      4. Start grilling the hamburger patties first. Cook them for 3 to 5 minutes per side or until they reach your desired doneness. When you flip the burgers add the pineapple slices to the grill. The pineapple will take about half as long to cook as the burgers. You'll know the pineapple slices are done when they have some nice grill marks on each side. Be careful not to burn the burgers or the pineapple. The teriyaki contains sugar, which may char if grilled too long. About 1 minute before the burgers are done place 2 slices of Cheddar cheese on top of each patty to melt.

      5. As the hamburgers are grilling, toast the faces of the tops and bottoms of the sesame seed buns on an indoor griddle or skillet over medium heat.

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

      7. Stack the hamburger patty on the bottom bun.

      8. Arrange the tomato slices on the patty.

      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 burger off with the top bun. Repeat for second burger.

      Makes 2 burgers.

Average rating:

Score: 4.40. Votes: 5
Rating of votes (5)
4 customers
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1 customers
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May 13, 2014, 22:00

Made this and it is great. I do not marinate the pineapple. And the burger itself seems to be coated in the sweet sauce...unlike the person that said they work for Red Robin and said they don't marinate. Well I'm guessing it must get coated from the pineapple. I love this burger, and am glad to make it similar at home.

Mar 20, 2006, 22:00

Right on the dime! If you can't go to the restaurant to get one this will fill the bill! Perfect!

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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