Red Robin's Banzai Burger - wave3.com-Louisville News, Weather & Sports

Red Robin's Banzai Burger

As seen on WAVE 3 Sunrise on May 28, 2010:

The Banzai Burger

  • 1 large gourmet, sesame seed bun, toasted
  • Mayonnaise
  • 1 vine-ripened tomato, sliced
  • 1⁄3 lb. ground beef, 80 percent lean or above, made into a patty
  • 11⁄4 oz. thick teriyaki sauce
  • 2 large pineapple rings, marinated in teriyaki sauce
  • Iceberg lettuce, thinly shredded
  • 2 slices cheddar cheese

Build

Before cooking burger, preheat grill. Grill patty to minimum internal temperature of 160° F for a minimum of 15 seconds to maximize flavor and juiciness. Coat patty with teriyaki sauce and cover one side of patty with cheese slices. Allow cheese to melt completely. Grill pineapple rings on both sides. Spread mayonnaise on both bun halves. On bottom bun, stack burger, tomato slices, pineapple rings and shredded lettuce. Cover with top bun. Serve with steak fries or your favorite side.

 

California Chicken Burger

  • 1 large gourmet sesame seed bun, toasted
  • Mayonnaise
  • Iceberg lettuce, thinly shredded
  • Dill pickle slices
  • Crispy bacon strips
  • Zesty guacamole
  • Grilled chicken breast
  • 1 vine-ripened tomato, sliced
  • 2 slices provolone cheese

Build

Before cooking the chicken, preheat the grill. Grill the chicken to a minimum internal temperature of 165° F for a minimum of 15 seconds to ensure the chicken is cooked thoroughly and to maximize flavor and juiciness. Add provolone cheese to the chicken breast. Heat until cheese is melted. Remove the chicken from the grill. Toast the bun on the grill. Spread mayonnaise on both sides of the bun. On the bottom bun, place the pickles, grilled chicken breast with provolone cheese, bacon, sliced tomatoes, guacamole and shredded lettuce. Cover with the top bun. Serve with steak fries or your favorite side.

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