The Whiskey River® BBQ Burger is one of Red Robin’s most popular burgers and is noted as their #2 seller. This is a homemade interpretation designed to get close to the original, not the brand’s exact recipe.
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What makes Red Robin’s Whiskey River® BBQ Burger special
This burger stands out for its layers: a juicy beef patty, Red Robin’s signature Whiskey River® BBQ sauce, crispy onion straws, cheddar cheese, lettuce, tomato, and mayo on a brioche bun. The BBQ sauce is a tomato-based blend sweetened with molasses and brown sugar, with smoky notes and a subtle hint of whiskey—balancing sweetness, tang, and smoke. Crispy onion straws add crunch, while cheddar and fresh produce round out the texture. In this copycat, a homemade BBQ sauce with a bit of whiskey and carefully fried onion straws aim to replicate the original’s flavor and crunch.
Ingredients
- 1 burger patty (about 1/3 lb) 80/20 ground beef
- 1 bun brioche bun
- 1 slice cheddar cheese
- 1-2 leaves lettuce
- 2 slices tomato
- 1 tablespoon mayonnaise
- 2-3 tablespoons Whiskey River e9 BBQ sauce — Buy on Amazon
- 1 cup very thinly sliced sweet onion
- 1 1/2 cups buttermilk
- 3/4 cup flour
- 1 teaspoon salt
- enough for frying vegetable oil (for frying)
Tools you’ll need
- Mandoline or sharp knife (for ultra-thin onion slices)
- Mixing bowls (for soaking and dredging onions)
- Deep pan or Dutch oven (for frying)
- Wire rack or paper towels (for draining onion straws)
- Grill or skillet (for burger patty)
- Spatula
How to make it
- Soak the onions: Place 1 cup of very thinly sliced sweet onion in 1 1/2 cups buttermilk. Let soak at room temperature for 1 hour. This step hydrates the onions and infuses them with tang, yielding a crispier, more flavorful fry.
- Heat the oil: In a deep pan, heat enough vegetable oil to 350°F. The correct temperature ensures the onion straws fry quickly and become crisp without absorbing excess oil.
- Fry the onion straws: Dredge the soaked onions in 3/4 cup seasoned flour (mixed with 1 teaspoon salt). Fry in batches until golden and crisp, about 1-2 minutes per batch. Drain on paper towels or a wire rack. Thin slicing and hot oil are key for light, shatteringly crisp straws.
- Prepare the patty: Shape 1/3 lb of 80/20 ground beef into a patty, season with salt, and brush lightly with oil. The fat ratio keeps the burger juicy, and brushing with oil helps form a flavorful crust on the grill or skillet.
- Cook the patty: Grill or pan-sear over medium-high heat to your preferred doneness (about 3-4 minutes per side for medium). Add 1 slice of cheddar cheese in the last minute to melt. High heat browns the exterior for flavor while keeping the inside moist; adding cheese at the end avoids burning.
- Toast the bun: Lightly toast the brioche bun halves. Toasting prevents sogginess from the sauce and mayo while adding a subtle crunch.
- Assemble the base: Spread 1 tablespoon mayonnaise on the bottom bun, then layer 1-2 leaves lettuce and 2 tomato slices. Mayo acts as a moisture barrier and adds creaminess.
- Add the patty: Place the hot, cheese-topped burger patty on top of the vegetables.
- Sauce it: Drizzle 2-3 tablespoons Whiskey River® BBQ sauce generously over the patty. Use a BBQ sauce with molasses, brown sugar, smoke flavor, and a touch of whiskey for the closest match—this is the burger’s defining flavor.
- Top with onion straws and finish: Add a generous handful of crispy onion straws (aim for a 1:1 ratio with the BBQ sauce by volume), then cap with the top bun and serve immediately.
For best results, slice onions extra thin with a mandoline and cool the fried straws on a wire rack for maximum crunch.
How close is it to the original?
This version can closely match Red Robin’s iconic burger, especially if the BBQ sauce is sweet, smoky, and laced with whiskey. The homemade onion straws may be a bit thicker or less uniformly crisp, but soaking and frying properly gets you quite close. The burger patty is likely a touch less greasy than the restaurant’s, and the overall result is slightly lighter. Fans love the original for its sauce and crunch, and this home method replicates those features well.
Troubleshooting
- Onion straws not crispy: Skipping the buttermilk soak or overcrowding the fryer can cause soggy results. Always soak, dredge well, and fry in small batches at 350°F.
- Burger patty dry: Overcooking the beef leads to a dry texture. Use 80/20 ground beef, cook over high heat, and remove just before your target doneness.
- Soggy bun: Not toasting the bun or overloading with sauce causes sogginess. Lightly toast buns and use 2-3 tablespoons BBQ sauce per burger.
- Onion straws too oily: Oil temperature too low results in greasy straws. Use a thermometer and keep oil at 350°F.
Variations
- Chicken swap: Substitute a grilled or fried chicken breast for beef for a lighter twist. Adjust cook time accordingly.
- Vegetarian: Use a plant-based burger patty and eggless mayo; onion straws can also be made with non-dairy milk.
- BBQ sauce substitute: If you can’t find a whiskey-infused BBQ sauce, mix your favorite tomato-based BBQ sauce with 1-2 teaspoons whiskey, 1 teaspoon molasses, and a pinch of liquid smoke.
Storage
Assembled burgers are best eaten immediately. Store leftover onion straws in an airtight container at room temperature for up to 1 day; re-crisp in a 375°F oven for a few minutes if needed. BBQ sauce keeps refrigerated for up to a week.
FAQ
- What are the ingredients in the Red Robin Whiskey River BBQ Burger recipe?
Beef patty, brioche bun, cheddar cheese, lettuce, tomato, mayonnaise, Whiskey River® BBQ sauce, crispy onion straws (sweet onion, buttermilk, flour, salt, oil). - What is in Red Robin Whiskey River barbecue sauce?
It’s tomato-based with molasses, brown sugar, smoke flavor, and a hint of whiskey for sweetness and tang. - How to make Red Robin Whiskey River barbecue sauce?
Combine tomato sauce, molasses, brown sugar, a splash of whiskey, smoke flavor, and spices; simmer to blend flavors. - What burgers got removed from Red Robin?
This burger is still on the menu; for current offerings, check the official menu online. - Where can I buy Red Robin Whiskey River barbecue sauce?
Some grocery stores and online retailers offer bottled Red Robin sauces; check product listings or Red Robin’s website. - What are the nutritional facts for a Red Robin Whiskey River burger?
According to FatSecret, a single burger contains 1,140 calories, 74g fat, 75g carbs, 8g sugar, and 44g protein. - Is the Whiskey River BBQ Burger still on the Red Robin menu?
Yes, it remains a permanent menu item at Red Robin.
Sources
- Official Red Robin Whiskey River BBQ Burger menu
- Nutrition facts for Red Robin Whiskey River BBQ Burger
- Home-style Whiskey BBQ Burger inspiration
Curious about more chain burger classics? Browse other copycat burger recipes and homemade BBQ sauce ideas for your next cookout.
Ingredients
1 burger patty (about 1/3 lb) 80/20 ground beef
1 bun brioche bun
1 slice cheddar cheese
1-2 leaves lettuce
2 slices tomato
1 tablespoon mayonnaise
2-3 tablespoons Whiskey River�e9 BBQ sauce
1 cup very thinly sliced sweet onion
1 1/2 cups buttermilk
3/4 cup flour
1 teaspoon salt
enough for frying vegetable oil (for frying)
Instructions
Soak thinly sliced onions in buttermilk at room temperature for 1 hour.
Heat oil in a deep pan to 350�b0F.
Dredge soaked onions in seasoned flour and fry in batches until golden and crisp; drain on paper towels.
Form ground beef into a patty, season with salt, and brush lightly with oil.
Grill or pan-sear the patty over medium-high heat until desired doneness, adding cheddar cheese in the last minute to melt.
Toast the brioche bun lightly.
Spread mayonnaise on the bottom bun, add lettuce and tomato slices.
Place the cooked patty with melted cheese on top.
Drizzle Whiskey River�e9 BBQ sauce generously over the patty.
Top with a handful of crispy onion straws and close with the top bun.
