The Royal Red Robin Burger is a bacon cheeseburger topped with a fried egg — a combination Red Robin turned into one of their best-known menu items. The honest reason to make it at home: you get a better egg. Restaurant versions often overcook it. Here, you control the yolk.
The short version of why this works
Two things make or break this burger. First, the 80/20 beef — that fat ratio gives you a crust on the outside while staying juicy in the middle, and no leaner grind will do the same job. Second, the egg goes on last and cooks in the same pan you just used for the bacon. You get residual bacon fat, which flavors the egg, and you only dirty one pan for both. The toasted brioche bun is the other quiet hero — it holds up under a runny yolk where a standard bun would turn to mush within a minute.
If something goes sideways
- The egg white is set but the yolk has gone solid: Your pan was too hot. Fry the egg on medium-low after pulling the bacon. Residual heat in the pan does most of the work — you don’t need a high flame.
- Cheese won’t melt before the patty overcooks: Add a splash of water to the pan (about a teaspoon) right after you lay the cheese on the patty, then cover with a lid or a piece of foil for 30 seconds. Steam melts the cheese fast without pushing the patty past 160°F.
- The brioche bun is soggy before you’ve even assembled: Toast the cut sides in the same pan on medium-dry heat for 60–90 seconds. Don’t skip this step if your yolk is going to be runny — an untoasted brioche has no chance.
- Bacon curls and cooks unevenly: Start bacon in a cold pan, then bring the heat up to medium. It renders more evenly that way and lies flat without pressing it down.
- The whole stack slides apart when you try to eat it: Build from the bottom up — mayo on the bun, then lettuce, then tomato, then patty with cheese, then bacon, then egg. The lettuce acts as a barrier that keeps the tomato from making the bun wet, and the egg on top means the yolk runs down through the layers rather than pooling at the base.
Leftovers and meal prep
The cooked beef patty keeps in the fridge for up to 3 days wrapped tightly. Reheat it in a covered skillet on medium-low with a tablespoon of water — it takes about 3 minutes and keeps it from drying out. Do not store or reheat a built burger with the egg already on it; the yolk will overcook on reheating and the bun will be a mess. Cook a fresh egg every time — it takes 2 minutes and it’s worth it. Cooked bacon stores fine in the fridge for 4–5 days and crisps back up in 30 seconds in a dry pan. Raw patties can be frozen for up to 3 months; separate them with parchment and thaw overnight in the fridge before cooking.
Royal Red Robin Burger
Ingredients
- 1 ½ pounds 80/20 ground beef choose high-quality grass-fed if available
- 1 teaspoon kosher salt to season patties
- ½ teaspoon freshly cracked black pepper
- 4 slices cheddar cheese sharp or medium
- 8 slices hardwood smoked bacon preferably thick-cut
- 4 large eggs fresh, free-range if possible
- 4 pieces brioche buns buttered and toasted
- 4 tablespoons mayonnaise full-fat recommended
- 4 leaves green leaf lettuce washed and dried
- 1 large beefsteak tomato sliced into 4 thick rounds
Instructions
- Begin by preparing the bacon. In a cold skillet, lay the bacon slices without overlapping. Turn the heat to medium and cook, flipping occasionally, until crispy but not burnt, about 8–10 minutes. Drain on paper towels.
- While the bacon cooks, divide the ground beef into 4 equal portions (about 6 ounces each). Loosely shape into patties about 4 1/2 inches in diameter and 3/4 inch thick. Press a slight indentation into the center to prevent bulging. Season both sides with salt and pepper.
- Heat a cast-iron skillet or grill over medium-high heat (about 400°F / 200°C). Cook the patties for about 4–5 minutes per side, flipping once. Add a slice of cheese during the final minute, cover with a lid or foil to melt.
- Meanwhile, in a separate non-stick skillet over medium-low heat (approximately 300°F / 150°C), fry the eggs sunny-side-up or over-easy, until whites are set and yolk is still runny, about 2–3 minutes. Season lightly with salt.
- Toast the brioche buns, cut-side down, in a skillet or grill for about 1–2 minutes until golden. Spread about 1 tablespoon mayo on each bottom bun.
- Assemble the Burger: Place lettuce on the bun, followed by tomato, burger patty with melted cheese, 2 slices of bacon, and a fried egg. Crown with the top bun and serve immediately.
Notes
- Tip: For a perfectly round fried egg, use an egg ring or metal biscuit cutter for clean edges.
- Dietary Swap: Substitute turkey or plant-based patties for a lighter alternative—just be sure to adjust cook times as needed.
- Bonus Flavor: Add a dash of hot sauce to the mayonnaise for a spicy kick that plays beautifully with the richness of the egg yolk.
Nutrition
FAQ
Can I use a different cut of beef instead of 80/20 ground beef?
You can, but leaner grinds like 90/10 will give you a drier, tighter patty. If 80/20 isn’t available, 85/15 is an acceptable substitute — just don’t go leaner than that for a burger this thick.
Does the egg have to be runny, or can I cook it through?
Cook it however you like — a fully set yolk works fine here. That said, a runny yolk acts as a sauce and keeps the burger from feeling dry, so if food safety isn’t a concern for your household, over-easy is the better call.
What internal temperature should the beef patty reach?
Ground beef needs to hit 160°F (71°C) — use an instant-read thermometer to be sure. Unlike a whole-muscle steak, ground beef can carry bacteria throughout the patty, so don’t rely on color alone.
Can I make this on an outdoor grill instead of a stovetop?
Yes, grill the patty directly over medium-high heat. Cook the bacon and egg in a cast-iron skillet set on the grill grate so you’re still only using one pan alongside the grill.
Is there a substitute for the brioche bun if I can’t find one?
A potato roll is the closest alternative — it’s soft, slightly sweet, and sturdy enough to handle the egg. A standard sesame seed bun will work in a pinch but toast it well, because it softens faster.