This is a Red Robin Whiskey River BBQ Burger copycat — a beef patty with sharp cheddar, smoky-sweet BBQ sauce, and a pile of buttermilk-soaked fried onion straws on a toasted brioche bun. The honest reason to make it at home: the onion straws alone are better fresh than anything sitting under a heat lamp, and you control exactly how much sauce goes on.
The short version of why this works
Two things carry this burger. First, the 80/20 beef — that fat ratio keeps the patty juicy over high heat without any tricks. Go leaner and you’ll be chewing cardboard. Second, the buttermilk soak on the onions. It pulls out the sharpness and coats the strands so the seasoned flour actually sticks. Skip the soak and you get pale, greasy rings instead of crispy golden straws. Everything else — the cheese melt, the toasted bun — is just good assembly.
Mistakes to avoid
- Frying the onion straws in oil that isn’t hot enough. If your oil isn’t at 350°F before the first batch goes in, the straws absorb oil instead of crisping. Use a thermometer or drop one strand in — it should sizzle hard immediately.
- Crowding the fryer. Too many straws at once drops the oil temperature fast. Fry in small batches and let the oil recover between them. Drain on a wire rack, not paper towels — paper traps steam and softens the crust.
- Saucing the patty instead of the bun. Spreading BBQ sauce directly onto the hot patty before assembly causes it to run straight off. Spread it on the bottom bun so it stays put and soaks in slightly.
- Skipping the internal temperature check. Ground beef needs to hit 160°F (71°C) — color alone isn’t reliable. A cheap instant-read thermometer takes the guesswork out completely.
- Toasting the buns too early. Toast them right before you pull the patties off the heat. A bun that sits toasted for five minutes goes from pleasantly crisp to dry and crumbly by the time you build the burger.
Keeping and reheating
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a covered skillet over medium-low with a splash of water — about 3 minutes — to warm through without drying out. The onion straws are best eaten the day they’re made, but leftovers can be spread on a baking sheet and crisped in a 400°F oven for 5 to 7 minutes. Don’t microwave them; they’ll go limp. Raw formed patties freeze well for up to 2 months — separate them with parchment and thaw overnight in the fridge before cooking. Skip the egg in the mix if you’re tempted to add one — it makes the patty mushy rather than helping it hold together.
Whiskey River BBQ Burger (Red Robin Inspired)
Ingredients
For the Burger Patties:
- 1.5 pounds ground beef (80/20 blend) preferably grass-fed for more flavor
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
For the Crispy Onion Straws:
- 1 large yellow onion thinly sliced into rings
- 1 cup buttermilk for soaking the onions
- 1 cup all-purpose flour for dredging
- ½ teaspoon paprika smoked or sweet
- ½ teaspoon garlic powder
- 2 cups vegetable oil for frying
For the Assembly:
- 4 pieces brioche hamburger buns lightly toasted
- 4 tablespoons mayonnaise
- 4 slices cheddar cheese sharp or mild based on preference
- 1 cup barbecue sauce preferably whiskey-infused or smoky-style
- 1 cup shredded iceberg lettuce for freshness and crunch
- 1 large tomato sliced into thick rounds
Instructions
- Prep the Onion Straws: Thinly slice the onion into rings and soak in buttermilk for at least 15 minutes. Meanwhile, mix flour, paprika, and garlic powder in a shallow bowl. Heat vegetable oil in a skillet over medium-high heat (350°F / 175°C). Dredge soaked onions in the flour mixture, then fry in batches until golden brown, about 2–3 minutes per batch. Drain on paper towels and season with a pinch of salt.
- Form and Season the Burger Patties: Gently shape the ground beef into 4 equal patties, about ¾-inch thick. Make a slight indentation in the center of each patty to prevent puffing. Season both sides with kosher salt and cracked black pepper.
- Grill or Pan-Sear the Burgers: Heat a grill or skillet over medium-high heat. Cook each patty for 3–4 minutes on the first side, flip, then top with cheddar cheese. Cook for another 3–4 minutes until internal temperature reaches 155°F (68°C) for medium. Let rest for 2–3 minutes.
- Toast the Buns: While the patties rest, toast the brioche buns on the grill or in a dry skillet until lightly golden and warm, about 1 minute.
- Assemble the Burger: Spread 1 tablespoon of mayonnaise on each bottom bun. Top with shredded lettuce, a tomato slice, and the cheesy burger patty. Spoon a generous amount of BBQ sauce over the patty, pile on the crispy onion straws, and crown with the top bun.
Notes
- For a Spicier Kick: Add jalapeño slices or a dash of hot sauce to the BBQ sauce.
- Dairy-Free Option: Use vegan mayo and dairy-free cheddar for a lactose-free version.
- Make Ahead: Onion straws can be fried a day in advance and reheated in an oven at 375°F (190°C) for 5 minutes to restore crispness.
- Better Browning: Don’t press down on the patties while cooking to avoid squeezing out juices and retain tenderness.
Nutrition
Frequently asked questions
Can I use store-bought crispy fried onions instead of making the onion straws?
You can, but they won’t hold up the same way. Store-bought fried onions are smaller, saltier, and go soft quickly once they hit the sauce — homemade straws stay crunchier longer and have better flavor from the buttermilk soak.
What BBQ sauce works best here?
A smoky, slightly sweet sauce is the right call — something with molasses or brown sugar in the base. Avoid anything labeled ‘honey’ as the primary flavor; it tends to be too sweet and masks the beef rather than complementing it.
Can I cook the patties on a grill instead of a skillet?
Yes, and it works well. Cook over direct medium-high heat and still use an instant-read thermometer to confirm 160°F (71°C) internal temperature — grill heat is less consistent than a skillet, so don’t rely on timing alone.
What to cook next
- Red Robin Chili Cheeseburger
- BBQ Cheeseburger Recipe
- Wendy’s Bourbon Bacon Burger
- Copycat Rodeo King Burger