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Home » Red Robin Banzai Burger Copycat Recipe

Red Robin Banzai Burger Copycat Recipe

Written on July 19, 2013

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Banzai Burger 1 edited

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.

ghengis

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.

kubilai

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

hamburg

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!

flag

 

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.

Teriyaki Sauce 2_edited

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.

Banzai Burger prep 1

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.

Banzai Burger prep 2

Spread both sides of the pineapple rings with teriyaki sauce and grill them for about a minute on both sides.

Banzai Burger prep 3

Lightly toast the hamburger buns.  Spread the top side of the hamburger bun with a generous amount of mayonnaise.

Banzai Burger prep 4

Place the beef patty on the bottom half.

Banzai Burger prep 5
Top with sliced tomatoes.

Banzai Burger prep 6

Top with pineapple rings.

Banzai Burger prep 7

Spread more teriyaki sauce on the pineapple rings.

Banzai Burger prep 8

Top with shredded lettuce.

Banzai Burger prep 9

Place the other bun half on top.

Banzai Burger prep 10

Banzai Burger 7

Ooooh, let’s repeat that shall we?

Layer on the sliced tomatoes and grilled teriyaki pineapple rings.

Banzai Burger prep 11

Slather on some more of that luscious homemade teriyaki sauce.

Banzai Burger prep 12

Top with some freshly shredded green lettuce.  Spread mayonnaise on the top half of the bun and place it on top.

Banzai Burger prep 13

And now it’s time to…

Banzai Burger 3 captions 3

5.0 from 1 reviews
Red Robin Banzai Burger Copycat Recipe
 
Print
: The Daring Gourmet, www.daringgourmet.com
Serves: 2
Ingredients
  • 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
Instructions
  1. 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.
  2. Brush both sides of the pineapple rings with teriyaki sauce and grill on each side for about a minute.
  3. 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.
3.2.2124

 

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Topics include: Affiliate, All Recipes, America, Asia, By Country or Region, China, Disclosure, Food, Japan, Main Dishes, Meat, North America, Sandwiches as well as: banzai burger, beef, burger, copycat, hamburger, pineapple, Red Robin, sauce, teriyaki22 Comments →

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22 Responses

  1. Vicky says

    September 27, 2020 at 7:07 am

    Made this last night for my daughter and she loved it. It is her favorite burger at Red Robin.
    Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 27, 2020 at 10:39 am

      Thanks so much, Vicky, I’m happy you’re daughter loved it!

      Reply
  2. MJ Kim says

    January 26, 2017 at 9:13 pm

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      January 28, 2017 at 7:37 pm

      Wonderful, MJ Kim! Happy cooking and eating! :)

      Reply
  3. Angie | Big Bear's Wife says

    June 16, 2016 at 8:27 am

    We use to have a Red Robin near us when we lived in Jacksonville! Thomas will go crazy if I make this for him!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 16, 2016 at 8:28 am

      It’s my husband’s all-time favorite burger too, Angie! :)

      Reply
  4. Ashley @ Wishes & Dishes says

    May 6, 2016 at 10:18 am

    This is my favorite Burger at red Robin! I can’t wait to try this! I agree- sometimes you just need a good burger.

    Reply
  5. Annie says

    May 6, 2016 at 9:31 am

    Sometimes you really DO need a good burger!! I have never had Red Robin before, but this looks amazing!!

    Reply
  6. Jessica @ Sprinkle Some Sugar says

    May 6, 2016 at 7:40 am

    Yum! Love that you used homemade teriyaki sauce

    Reply
  7. Jenny says

    August 6, 2014 at 12:50 pm

    BTY, I really appreciate the step by step photos. I’m a visual person so recipe sites with photos are the “Cats Meow.”

    Reply
  8. Jenny says

    August 5, 2014 at 8:46 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 5, 2014 at 8:49 pm

      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!

      Reply
  9. Anonymous says

    August 29, 2013 at 10:41 am

    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!

    Reply
    • The Daring Gourmet says

      August 29, 2013 at 10:53 am

      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!

      Reply
  10. jesusan says

    July 19, 2013 at 4:00 pm

    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.

    Reply
    • The Daring Gourmet says

      July 19, 2013 at 4:05 pm

      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! ;)

      Reply
    • Robyn says

      August 23, 2015 at 10:38 pm

      When I order this I have them change the cheese to pepper jack and add a whole green chili. YUM

      Reply
      • Kimberly @ The Daring Gourmet says

        August 23, 2015 at 10:49 pm

        That sounds good, Robyn!

        Reply
  11. Jenny says

    July 19, 2013 at 2:52 pm

    This looks yummy!! Definitely going to try that this week.

    Reply
    • The Daring Gourmet says

      July 19, 2013 at 2:53 pm

      Thanks, Jenny! :) Let me know what you think once you’ve had the chance to try it!

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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