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Red Robin Smoke and Pepper Burger Recipe
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Red Robin Smoke and Pepper Burger Recipe

The Red Robin Smoke and Pepper Burger boasts a delectable fusion of smoky flavors and zesty pepper accents, elevating the classic burger experience to new heights. Make our Red Robin Smoke and Pepper Burger Recipe at home. With our Secret Restaurant Recipe your Smoke and Pepper Burger will taste just like Red Robin.
Prep Time25 minutes
Active Time30 minutes
Total Time55 minutes
Course: Burgers, Dinner, Grilling Recipe, Lunch, Party Recipe
Cuisine: American
Keyword: Bacon, Red Robin, Smoked
Yield: 6 Burgers

Ingredients

  • Six 1/2 pound each Ground Beef or Chuck Burger Patties
  • Hickory Smoked Salt store bought or homemade, of choice
  • 6 or 12 slices Extra-Sharp Cheddar Cheese
  • 6 large Ciabatta Burger Buns
  • Shredded Romaine or other Lettuce of choice
  • 12 slices Black-Peppered Bacon cooked crisp
  • 12 Dill Pickle Stackers (also known as Planks or by other names. The slices that are cut lengthwise not across.)
  • Red Robin Smoke & Pepper™ Ketchup (See "Spotlight Recipes" below for a Link to this Recipe)

Instructions

  • Prepare Red Robin Smoke & Pepper™ Ketchup according to the recipe linked to in "Spotlight Recipes" below. Set aside.
  • Season hamburger patties with Hickory Smoked Salt.
  • Oil grill grates and build a hot fire.
  • Place patties on the grill and cook, tuning once, to a minimum internal temperature of 165°F. During last few minutes of cooking, place 1 or 2 slices of Cheddar cheese on each, to melt.
  • Remove patties from grill to a plate. Keep warm.
  • Lightly toast buns on grill. (Naturally, this can be done while you are cooking the burgers, if you feel comfortable doing that.)
  • Place bun bottoms, toasted side up, on a platter.
  • Place a layer of lettuce on each bun.
  • Place a cheese-topped burger pattie atop lettuce.
  • Place 2 slices bacon on each burger.
  • Place dill pickles on each burger.
  • Generously slather each bun top with prepared Red Robin Smoke & Pepper™ Ketchup and place on burgers to finish.
  • Serve hot.

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