To quote a friend, “Sometimes you just need a great burger.” I couldn’t agree more.
Todd and I have our favorite burger joints, and Red Robin is one of them. Todd orders the same burger every. single. time. The Banzai Burger. His favorite. One day he said, “Hey, you should really try and make it here at home.” More convenient, cheaper, and full control over beef quality. I accepted the challenge and presented him with my copycat version of his beloved Banzai Burger. Knowing he is the ultimate Banzai Burger critic, I waited a little nervously. He took a bite, his eyes lit up, and he announced: “This is every bit as good! I don’t even feel the need to go to Red Robin anymore for this!” (I must say I feel slightly guilty that Red Robin lost a customer because of me. But I’m sure we’ll still be return customers on those date nights when I hang up the apron and that ol’ hamburger craving comes a-callin’.)
So let’s get to that recipe, shall we?
But first…the History of the Hamburger!
Ground meat has been eaten for centuries. We know it dates back to at least the 12th century with Ghengis Khan.
The armies of Genghis Khan would use scraps of mutton and form them into patties. In order to tenderize the tough meat, they would put the patties under their saddles as they rode into battle and then eat the meat raw.
Next we have Khublilai Khan, Genghis’ grandson.
In the 13th century, the armies of Khubilai Khan invaded Russia on horseback, straddling their meat patties as had become custom. Russia was thus introduced to the concept of eating raw ground meat and adapted it, calling it “steak tartare.” Over time, the Russians added chopped onions, raw eggs, and some seasonings. German ships visiting Russian ports were introduced to to steak tartare and brought it back to Hamburg where it soon became popular throughout Europe as a delicacy. (*Official Announcement* so as to avoid the formation of any false hopes: The Daring Gourmet will not be featuring steak tartare at any point…ever!)
Hamburg, Germany
By the late 18th century, German ships from Hamburg stopping at New York City Ports were welcomed by local eateries with “Hamburg Steaks”, or “steak cooked in the Hamburg style.” By the 19th century the Hamburg Steak was cooked with spices and herbs and became known as “Frikadelle” in Germany. A popular meal among poorer classes, the tough meat was sometimes stretched with breadcrumbs and chopped onions. These cooked beef patties were introduced to the U.S. by German immigrants in the 19th century. At some point soon thereafter these meat patties began to be grilled and served between two pieces of bread. From that springboard the first official hamburger was born. While multiple legends and tales exist as to who the true first inventor the hamburger was, once thing is certain: Though the ground meat patty went through a series of evolutionary changes over the centuries (and thank goodness for that!), the modern hamburger we know and love today is an all-American invention!
And so, without further ado – the Red Robin Banzai Burger Copycat Recipe!
Alright, first let’s make the Homemade Teriyaki Sauce. You’ll remember that recipe from when I posted it several weeks ago. Yep, that’s the one. It’s a winner. And don’t worry, it’s super quick and easy.
Spread both sides of the hamburger patties with teriyaki sauce. Grill according to desired doneness, basting regularly with more teriyaki sauce, and add the cheddar cheese on top near the end to melt.
Have the rest of the ingredients ready to go by the time the meat is done. Shred the lettuce, slice the tomatoes, and drain the pineapple rings.
Spread both sides of the pineapple rings with teriyaki sauce and grill them for about a minute on both sides.
Lightly toast the hamburger buns. Spread the top side of the hamburger bun with a generous amount of mayonnaise.
Place the beef patty on the bottom half.
Top with sliced tomatoes.
Top with pineapple rings.
Spread more teriyaki sauce on the pineapple rings.
Top with shredded lettuce.
Place the other bun half on top.
Ooooh, let’s repeat that shall we?
Layer on the sliced tomatoes and grilled teriyaki pineapple rings.
Slather on some more of that luscious homemade teriyaki sauce.
Top with some freshly shredded green lettuce. Spread mayonnaise on the top half of the bun and place it on top.
And now it’s time to…
- 1 batch Homemade Teriyaki Sauce
- 2 beef patties
- Salt and pepper
- 1 large beefsteak tomato, cut into slices
- 4 pineapple rings
- 2 slices cheddar cheese
- Shredded lettuce
- Mayonnaise
- Brush both sides of the beef patties with teriyaki sauce. Grill according to desired doneness, basting regularly with teriyaki sauce. Add the cheese on top near the end to melt.
- Brush both sides of the pineapple rings with teriyaki sauce and grill on each side for about a minute.
- Lightly toast the hamburger buns. Place the patties on the bottom bun, place two slices of tomatoes and then two pineapple rings on top. Brush the pineapple rings with some more teriyaki sauce. Top with shredded lettuce. Spread a generous amount of mayonnaise on the top bun and place it on the hamburger. Serve immediately.
debbie says
Making your pot roast recipe now, and looking at your other recipes, when I found this…My FAVORITE burger, yay! Can’t wait to try it!
Rachel in Maine says
5 stars!! I forgot the salt and pepper but thought this was better than Red Robin! I used 85/15 grass fed ground beef and it was great. I used bottled gluten free teriyaki sauce because I had some I was trying to use up. Thanks for all the tips!
I had previously tried another recipe I found online that called for marinating the patties in the teriyaki and I much prefer the brush-on method. I grill on at least 425 because I like a hard dear and the marinated patties created too much smoke, which ruined the flavor. Thank you for the excellent recipe!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Rachel, thank you!
Robyn says
If you want they used to do this for me I add a whole canned green chili on it!!
Vicky says
Made this last night for my daughter and she loved it. It is her favorite burger at Red Robin.
Thank you!
Kimberly @ The Daring Gourmet says
Thanks so much, Vicky, I’m happy you’re daughter loved it!
MJ Kim says
THANK YOU SO MUCH for posting this recipe. My family had lived in Georgia for five years, and has moved back to South Korea about 4 years ago. This was my mother’s(and my) favorite burger in the U.S., and so I’d been DREAMING about it for the last four years. I will try making it myself next week! :D
Kimberly @ The Daring Gourmet says
Wonderful, MJ Kim! Happy cooking and eating! :)
Angie | Big Bear's Wife says
We use to have a Red Robin near us when we lived in Jacksonville! Thomas will go crazy if I make this for him!
Kimberly @ The Daring Gourmet says
It’s my husband’s all-time favorite burger too, Angie! :)
Ashley @ Wishes & Dishes says
This is my favorite Burger at red Robin! I can’t wait to try this! I agree- sometimes you just need a good burger.
Annie says
Sometimes you really DO need a good burger!! I have never had Red Robin before, but this looks amazing!!
Jessica @ Sprinkle Some Sugar says
Yum! Love that you used homemade teriyaki sauce
Jenny says
BTY, I really appreciate the step by step photos. I’m a visual person so recipe sites with photos are the “Cats Meow.”
Jenny says
Thank you!! Great recipe!! This is my favorite burger at Red Robin!! I don’t think I could have figured out the method of cooking the burger and pineapple quit like you did. This recipe goes into my “Favorites.” Thanks so much for sharing this recipe!
Kimberly @ The Daring Gourmet says
Fantastic, Jenny, I’m so thrilled you enjoyed it! It’s my husband’s favorite Red Robin burger as well – it’s the ONLY one he ever orders! :) It’s great to be able to make them at home now spur of the moment. Thanks for the feedback, Jenny, and I hope you’ll visit often!
Anonymous says
I am having a luau tonight, and was planning to do a copy cat of a bonsai chicken burger…I can’t believe I stumbled upon this, Perfect! I used to work at Red Robin, and the only thing I would add, is that they always lightly toast their hamburger buns right before assembling the toppings. :) Thanks for the recipe!
The Daring Gourmet says
Hello! Thank you for tip on toasting! I’ll add it to the directions :) Thanks so much for visiting and I hope you’ll return again and again!
jesusan says
In looking at your photos and reading the recipe, I notice a difference in the amount of pineapple. It appears that the recipe should call for 4 pineapple rings? Personally I’d be fine with one per burger. These burgers look delicious. If I can pry my husband away from my green chile cheeseburgers with lime-cilantro aioli, I will try them.
The Daring Gourmet says
Ah yes, thanks for catching that, jesusan. The actual recipe’s been updated. But no right or wrong here – use however many or few you prefer. Your burgers sound divine! And good luck prying your husband away. Once these men become fixated on a particular burger, they’re rarely willing to try any others! I know, because I’m married to one of them! ;)
Robyn says
When I order this I have them change the cheese to pepper jack and add a whole green chili. YUM
Kimberly @ The Daring Gourmet says
That sounds good, Robyn!
Jenny says
This looks yummy!! Definitely going to try that this week.
The Daring Gourmet says
Thanks, Jenny! :) Let me know what you think once you’ve had the chance to try it!