I’ve been in a sort of burger ‘rut’ lately, making your standard griddle burgers. Now, they are great, and I will keep making them, but I decided I’d better up my game a bit. So I made a copycat of the Royal Red Robin burger, which I’ve had a few times at Red Robin and have always enjoyed. This copycat is spot-on. It’s a pretty standard burger, but topped with a fried egg. A fried egg can make all the difference in the world to a burger. As does mayonnaise. I wish I’d known that a long, long time ago.
Red Robin has a lot of great burgers. For a limited time, years ago, they offered the Mount Vesuvius Burger, which is crazy good and crazy big. But for a simple, flavor-packed burger, the Royal Red Robin burger is the way to go. Just try to not bust your egg like I did!
For something totally different, top your Royal Red Robin Burger with ketchup leather instead of just a few squirts of the red stuff from a bottle.
Also try my copycat of Red Robin’s Haystack burger.
Copycat Royal Red Robin Burger
- 1 ½ pounds ground beef
- Kosher salt
- freshly ground black pepper
- 8 slices American cheese
- 4 eggs cooked over-medium
- 4 slices bacon cooked, halved
- 4 tomatoes thin slices
- Iceberg lettuce shredded
- 4 hamburger buns toasted
- Divide beef into 4 equally sized patties. Season with salt and pepper and cook as desired. I prefer mine cooked over high heat on a griddle so they get a bit of a crust to them.
- Place cheese on bun bottoms.
- Add the burger, egg, ketchup, bacon halves, tomato, and lettuce.
- Slather top bun with mayonnaise and serve.
Nutritional values are approximate.