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–+ servings
Red Robin Bleu Ribbon Burger

Red Robin Bleu Ribbon Burger

Elenor Craig
A gourmet tribute to Red Robin's iconic Bleu Ribbon Burger, this dish blends bold flavors and contrasting textures for a burger experience that feels both indulgent and elevated. With smoky chipotle aioli, tangy bleu cheese crumbles, and crispy onion straws on a perfectly grilled burger, it's a flavor-forward homage that delivers satisfaction in every bite. Ideal for backyard grilling or an upscale pub-style dinner at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 burgers
Calories 2956 kcal

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

Calories: 2956kcalCarbohydrates: 34gProtein: 39gFat: 299gSaturated Fat: 57gPolyunsaturated Fat: 150gMonounsaturated Fat: 75gTrans Fat: 4gCholesterol: 153mgSodium: 1141mgPotassium: 824mgFiber: 3gSugar: 6gVitamin A: 3198IUVitamin C: 7mgCalcium: 218mgIron: 6mg
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