This is a copycat of Red Robin’s Bleu Ribbon Burger — a beef patty topped with bleu cheese crumbles, crispy onion straws, chipotle aioli, and steak sauce on a toasted brioche bun. It’s worth making at home because the onion straws and aioli both keep well, so you can front-load the prep and have fast, restaurant-quality burgers ready across several meals.
The technique that matters
Two things decide whether this burger works. First, get the onion straws right: the buttermilk soak needs at least 30 minutes so the flour coating has something to grip. Rush it and the crust slides off in the oil. Second, add the bleu cheese crumbles in the last 60–90 seconds of cooking and cover the pan or grill. That brief steam melts the cheese just enough to cling to the patty without turning it into a greasy puddle. Skip covering it and the cheese just sits there cold and crumbly on a hot patty — the flavors never come together.
Substitutions that actually work
- Bleu cheese: Roquefort and Gorgonzola are both called for — Roquefort is sharper and saltier, Gorgonzola is creamier and milder. Either works. Avoid pre-crumbled bags if you can; they’re drier and don’t melt as well.
- Chipotle in adobo: If you can’t find it, a mix of smoked paprika and a few drops of hot sauce gets you close, but you’ll lose some of the earthy depth. It’s still good.
- Brioche bun: A sturdy potato roll holds up just as well and is easier to find. Avoid standard sandwich buns — they go soggy fast under the aioli and tomato.
- Steak sauce: A1 is the standard call here. Worcestershire mixed with a little ketchup is a passable stand-in if you’re out.
Storage and reheating
Cooked patties keep in the fridge for up to 4 days in an airtight container; reheat in a covered skillet over medium-low with a splash of water to keep them from drying out — about 3–4 minutes. Patties also freeze well for up to 3 months; thaw overnight in the fridge before reheating. The chipotle aioli keeps refrigerated for up to 5 days in a sealed jar and actually tastes better on day two. Onion straws are the one component that doesn’t store well — they go soft within a few hours. Make a full batch, eat what you need, and plan to re-fry any leftovers at 375°F for 2–3 minutes to bring back the crunch. Assembled burgers don’t keep; build them fresh each time.
What can go wrong
- Patty puffs up in the center: The fat contracts as it cooks and pushes the middle up. Press a shallow thumbprint into the center of each raw patty before it hits the heat — it cooks out flat.
- Onion straws are greasy, not crispy: Oil temperature dropped too low, usually from adding too many straws at once. Fry in small batches and let the oil recover between rounds. Target 350–375°F.
- Aioli is too thin: Over-mixing or warm mayo can break the emulsion. Start with cold mayo straight from the fridge and stir by hand rather than blending.
- Bun is soggy before you finish building: Toast the cut sides in a dry pan until they’re golden, not just warm. A properly toasted bun resists moisture for long enough to eat without falling apart.
- Bleu cheese flavor disappears in the finished burger: The steak sauce and chipotle aioli are both strong. Don’t reduce the cheese — use a bold variety like Roquefort and make sure it’s melted onto the patty, not just scattered on top at assembly.
Red Robin Bleu Ribbon Burger
Ingredients
For the Burger:
- 1 ½ pounds ground chuck (80/20 blend) freshly ground for best flavor
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 pieces sesame seed brioche buns lightly toasted
- ½ cup bleu cheese crumbles use a bold Roquefort or Gorgonzola if preferred
- 4 leaves romaine lettuce crisp and rinsed
- 1 medium tomato sliced into 4 thick slices
For the Chipotle Aioli:
- ½ cup mayonnaise high-quality olive oil-based preferred
- 1 piece chipotle pepper in adobo sauce finely minced
- ½ teaspoon smoked paprika
For the Onion Straws:
- 1 medium yellow onion thinly sliced into rings
- 1 cup buttermilk
- 1 cup all-purpose flour for dredging
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 quart vegetable oil for frying
Instructions
- Prepare the Chipotle Aioli: In a small bowl, whisk together mayonnaise, minced chipotle pepper, and smoked paprika until smooth and well-incorporated. Cover and refrigerate to meld flavors (minimum 15 minutes).
- Soak Onion Straws: Place thinly sliced onion rings in buttermilk and soak for at least 20 minutes to soften and absorb flavor.
- Make the Burger Patties: Form ground chuck into 4 even patties, about 3/4-inch thick. Season both sides generously with salt and black pepper.
- Cook the Burgers: Preheat grill or cast iron skillet to high heat (about 425°F / 220°C). Cook burgers for about 4–5 minutes per side for medium-rare, flipping only once. Add bleu cheese crumbles during the last 2 minutes of cooking and cover to melt.
- Fry the Onion Straws: Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Remove onions from buttermilk, dredge in flour mixed with garlic powder and paprika. Fry until golden and crisp, about 1–2 minutes. Drain on paper towels and season with a pinch of salt.
- Toast the Buns: Lightly butter the inside of each bun and toast briefly on grill or skillet until golden brown and warm.
- Assemble the Burgers: Spread chipotle aioli on both halves of each bun. Layer with romaine lettuce, a slice of tomato, the bleu cheese-topped patty, crispy onion straws, and the top bun. Serve immediately while hot.
Notes
- Use iceberg lettuce if romaine isn’t available—its crisp texture works beautifully.
- For a smoky twist, add a few drops of liquid smoke to the burger meat before shaping the patties.
- To avoid soggy onion straws, layer them just before serving.
Nutrition
Your questions, answered
Can I make the onion straws ahead of time?
You can fry them up to 2 hours ahead and hold them uncovered at room temperature, but they will soften. For the best texture, fry them fresh or re-crisp in a 375°F oven or air fryer for 2–3 minutes right before serving.
What internal temperature should the beef patty reach?
Ground beef should hit 160°F (71°C) internal temperature — use an instant-read thermometer to be sure. If you’re using whole-muscle beef that you’ve ground yourself from a single cut, you have more flexibility, but store-bought ground beef should always reach 160°F.
Can I use a different fat percentage in the ground beef?
80/20 is the right call here — leaner blends like 90/10 produce a drier patty that doesn’t stand up well to all the bold toppings. If 80/20 is unavailable, 85/15 is an acceptable substitute, but go leaner than that and the burger will taste dry regardless of how carefully you cook it.
More burger recipes to try
- Red Robin Chili Cheeseburger
- Ultimate Guacamole Bacon Burger
- Angus Bacon Guacamole Burger
- BBQ Cheeseburger Recipe