Close-up of a beef patty with melted cheddar in a sesame seed bun

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Copycat Red Robin Whiskey River BBQ Burger with Onion Straws

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About

Red Robin’s Whiskey River BBQ burger pairs a beef patty with smoky barbecue sauce and a pile of crispy onion straws; this version uses bottled sauce. This home version is a project in two halves, and the onion straws are the one that decides whether it works.

Slice a sweet onion as thinly as you can and soak it in buttermilk for an hour at room temperature, which softens the onion and helps the seasoned flour cling. Fry the strands at 350°F in three small batches for one to two minutes each, breaking up clumps as they cook, and drain them on a rack so they stay crisp. The burgers are ground chuck with a dry rub of smoked paprika, chili powder, garlic, onion powder and celery salt, grilled over medium-high heat, brushed with barbecue sauce after the flip and finished with melted cheese. Pile the onion straws on at the very end.

Ingredients

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White onion1 cup very thinly sliced sweet onion (8 oz.)
Buttermilk1.5 cups buttermilk
Vegetable oil5 cups Vegetable oil, for frying
All-purpose flour0.75 cup flour
Salt1 teaspoon salt, divided
Black pepper0.5 teaspoon black pepper
Cayenne pepper0.25 teaspoon cayenne pepper
Paprika0.25 teaspoon paprika
Paprika0.5 teaspoon smoked paprika
Celery salt0.25 teaspoon celery salt
Chili powder0.25 teaspoon chili powder
Garlic powder0.25 teaspoon garlic powder
Onion powder0.25 teaspoon onion powder
Ground beef1.5 pounds ground chuck or 80% lean ground beef
Vegetable oil1 tablespoon canola oil
BBQ sauce0.25 cup bottled whiskey-flavored barbecue sauce, plus more for serving
Cheddar4 slices Cheddar cheese
Sesame seed bun4 sesame seed hamburger buns
Mayonnaise0.5 cup mayonnaise
Tomato8 thin tomato slices
Iceberg lettuce1 cup shredded iceberg lettuce

Recipe

1
Combine onions and buttermilk in a bowl and soak at room temperature for 1 hour.
2
Pour oil to a depth of 1 1/2 inches into a deep, heavy-bottomed skillet or pot or a deep-fat fryer; heat to 350 degrees F (175 degrees C).
3
Meanwhile whisk together flour, 1/4 teaspoon salt, black pepper, cayenne, and 1/4 teaspoon paprika in a large bowl for the breading. Remove onions from buttermilk, allowing excess to drip off. Toss onions in the breading until well coated.
4
Set a wire rack on a rimmed baking sheet. Working in 3 batches, fry onions, turning occasionally to break up any clumps, until crisp and golden, 1 to 2 minutes. Transfer to wire rack to drain. Repeat with remaining onions.
5
For rub, stir together 1/2 teaspoon smoked paprika, celery salt, chili powder, garlic powder, onion powder, and remaining 1/2 teaspoon salt in a small bowl. Shape beef into 4 patties, about 4 inches in diameter. Brush patties with oil; sprinkle both sides with rub.
6
Preheat grill to medium-high and lightly oil grate. Grill patties, uncovered, about 5 minutes or until slightly charred.
7
Flip patties; brush barbecue sauce evenly over patties. Continue cooking about 3 minutes more or until charred and a thermometer inserted into centers registers 160 degrees F (70 degrees C). Top patties with cheese; grill, covered, until cheese is melted, about 1 minute more. Grill buns, cut sides down, uncovered, until toasted, 30 seconds to 1 minute.
8
Spread buns with mayonnaise and additional barbecue sauce. Fill buns with patties, onion straws, tomato, and lettuce. Serve immediately.