They cook up 22 gourmet burgers – like the Banzai Burger with grilled pineapple rings – and the hot 5 Alarm Burger. And the Pot Roast Burger – “just like Grandma used to make.” And they make “American classics,” like the Red Robin Gourmet Cheeseburger.

==>> If you want to prepare a delicious meal to impress family, friends or even a hot date you met at one of the hot new Romance sites like WUVING.com – here are Red Robin Gourmet Burgers most popular recipes of all time…

–Red Robin Gourmet Burgers Famous Seasoning–

- 3 tablespoons salt
- 1 tablespoon instant tomato soup mix
- 2 teaspoons chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon ground black pepper

*

–Red Robin Gourmet Burgers Banzai Burger–

1/3 pound ground hamburger meat
1 sesame bun
1 tblsp mayo
1/4 cup shredded lettuce
1 pineapple ring
2 cups teriyaki sauce (divided into 2 separate measuring cups)
2 slices tomato
1 slice Cheddar cheese

Form round burger patty. Marinate burger patty in bowl #1 of teriyaki sauce for 30 minutes.

Marinate pineapple ring in bowl # 2 of teriyaki sauce for 30 minutes.

Remove burger patty and grill on high heat to desired doneness.

Melt Cheddar cheese on top of patty while still on grill pan by covering with lid.

Grill pineapple ring on medium heat for 1 minute on each side.

Spread mayo on both halves of the bun.

On bottom bun, place tomato slices, followed by the broiled hamburger patty with cheese (tomato on the bottom!).

On top of burger patty, stack the pineapple ring and shredded lettuce.

Put the two together and you’ve got a signature Red Robin burger; one that’s both sweet, salty and hearty

*

–Red Robin Gourmet Burgers 5 Alarm Burger–

Chipotle Mayonnaise:

1/4 Cup mayonnaise
1/4 Teaspoon ground chipotle chile pepper
1/8 Teaspoon paprika

Combining the ingredients in a small bowl. Cover and chill until you are ready to use it.

Preheat barbecue to medium heat. Shape ground beef into a round patty that is slightly larger than the sesame seed bun. Sprinkle with Red Robin Seasoning over both sides of the patty. Grill for 3 to 5 minutes per side, or until the patty is cooked.

Just before the burger is done place a couple slices of pepper jack cheese on top of the patty to melt. Toast the sesame seed bun on an indoor griddle or skillet, or on barbecue, watching carefully to avoid burning.

The Burger:

1- 5.5-ounce ground beef patty
1/4 Teaspoon Red Robin Seasoning
2 Slices pepper jack cheese
1 sesame seed hamburger bun
4 to 6 bottled jalapeno slices (nacho slices)
2 Tablespoons fresh salsa or pico de gallo
1/3 Cup shredded iceberg lettuce

Spread approximately 2 teaspoons of the chipotle mayonnaise on top and botton of the toasted bun.

Place the hamburger patty on the bottom bun. Add 4 to 6 jalapeno slices on the patty.

Spoon 2 tablespoons of salsa or pico de gallo over the jalapeno slices.

Add about 1/3 cup of shredded lettuce on and finish with bun top.

*

–Red Robin Gourmet Burgers Freckled Lemonade –

2 tbsp. frozen strawberries with syrup (let melt)
1 1/2 C MinuteMaid Lemonade
Ice

In a tall highball glass, place two tablespoons the strawberries and syrup into the bottom of a glass.

 Add lemonade and stir the mixture together. Fill the glass with ice.

Source: The chefs and bakers of Red Robin Gourmet Burgers – Thanks Guys & Gals!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular romance site Wuving.com.

Some Red Robin Gourmet Burgers other Menu Entrees:

BAKED POTATO SOUP
Loaded with potatoes, this creamy soup is topped with sour cream, Cheddar cheese and bacon bits, then sprinkled with green onions. Served with house bread.

CLAMDIGGER’S CLAM CHOWDER
A traditional New England-style clam chowder. Served with house bread.

BLTA CROISSANT
A buttery croissant filled with sliced turkey breast, hickory-smoked bacon, fresh sliced avocado, lettuce, tomato & mayo. Served with our bottomless steak fries.

CAESAR’S CHICKEN WRAP
A marinated-grilled chicken breast sliced & stuffed in a fresh spinach tortilla, with Caesar dressing, Parmesan cheese, diced tomatoes and crisp romaine lettuce. Served with our bottomless steak fries.

*
- Brian

*
Dig in and enjoy!

Pan-Seared Steak

A lot of steak-lovers are somewhat narrow-minded and insist upon always using a grill.  Grilled steak is great, but you can get an even better flavor if you cook it properly in a pan, and some of the best steakhouse recipes involve pan-searing.  You’ll need just a few things: a good, thick steak, kosher salt, pepper, canola oil, an oven, and a 8-10 cast iron pan.

Begin by allowing your steak to come to room temperature.  This will ensure that you don’t have a nicely done outside with a raw inside.  Next, apply quite a bit of salt, more than you might think you need.  The best steakhouse recipes don’t skimp on the salt – it brings out the flavor of good beef, and it helps form a delicious brown crust on the meat.  Next, add pepper as much as you like.

Finally, rub the steak lightly with canola oil and place it into the pan.  Your pan should be VERY hot, around 450-500 degrees, BEFORE you put the steak in.  The immediate blast of heat on the outside of the steak will form a delicious crust that you simply can’t get with a grill.  Cook the steak for about 2 minutes on each side, and then place the whole pan into a 350 degree oven.  The oven will more gently finish the inside of the steak without scorching the nice crust you made.  Heat until your desired doneness.  The best steakhouse recipes usually call for about medium-rare or perhaps medium, but no more.

Once your steak is done, let it rest for about five minutes.  If you cut into it right away, the juice will run out and your steak will be as chewy as leather, running all of your effort.  Resting and slightly cooling the steak allows the juices to take back up into the muscle fibers.

Using fresh and natural ingredients is key to creating a delicious and satisfying meal similar to what we’d hope for at a fine restaurant. Fresh herbs are a great way to add flavor to a dish, and so easy to do.  Some basic and readily available herbs to start with include basil, chives, oregano, sage, thyme, tarragon, parsley, and dill.

Many of us enjoy a fine restaurant quality meal at home, but think we lack the time or skills needed.  But it’s more than possible, and every day more consumers are discovering the secret to do so.  They begin with high quality, pure, ready to use gourmet stocks and sauces. Be wary of highly processed bases and sauces, though. Most are high in sodium and other food additives, so be sure to read the ingredient statement. The best quality is most often found at specialty and gourmet food stores, or online direct from the producer.

There are some staples of the kitchen and should always be on hand in the pantry: all-purpose flour, cooking salts, pasta and rice, vegetable and olive oil,  rice, vegetable & olive oil, a variety of vinegars (white wine, red wine, apple cider, plain and distilled), packages of high quality, natural, preservative and chemical free sauces and stocks (beef broth, chicken broth, mushroom essence), assorted spices and flavorings. A well stocked pantry with the absolute essentials makes it easy to prepare a dish on short notice. One tip that chefs use is to test new items you want to cook with by buying the smallest size and cooking with them first to decide if you want to keep them on hand in your  pantry.

Leftover cooking stocks and sauces can be naturally preserved by pouring into ice cube trays, placing in your freezer, and then remove them and put them in an air tight freezer bag for future use. Doing this saves preparation time for meals you prepare another day, and it’s a great way to stretch your food dollar. Date your freezer bags for future reference.

The meat cuts used for the preparation of steak fajitas comes from the belly area, which is the least tender sort of beef, only special thin cutting makes the dish so great. Presently, there are other types of meat such as poultry or pork that are successfully used to make steak fajitas. The origins of the dish seem to go to Spain, but it has been part of the Mexican cuisine for such a long time that it cannot be taken out of this local context. The American version of the cut specific to the steak fajitas is known as skirt steak, and it enjoys a great popularity when served with other side dishes than tortillas too.

The preparation of the steak fajitas starts with leaving the meat to marinate in lime juice for achieving increased tenderness. The marinating period can extend from a few hours to a whole day if it is considered necessary, and also depending on the type of recipe one follows. The heat sauce served with the steak fajitas is often very spicy relying on the unique flavor of fresh Mexican “chiles”, combined with tomatoes, fresh-cut onion and parsley or basil.

Steak fajitas are best prepared on the grill or broiled in the oven; the cooking time varies from six to ten minutes on each side depending on personal preferences. When the fajitas are ready they need to be cut in thin strips and added to the tortilla together with the rest of the vegetables; seared onions, bell pepper, guacamole and some sour cream only add up to the delight of the feast. The chile sauce should only be sprinkled on the steak fajitas since it could be more than just hot, and you’d definitely like to feel more from the aroma of all the combined ingredients.

For the green pepper steak we are going to speak about, the strongest recommendation goes for beef. To the great delight of some people, pounding may not be necessary at all. Freezing the meat is one first solution for tenderizing it. For instance, if you buy the meat already frozen, let it get to the room temperature gradually; don’t take the shortcut with the microwave as the effect is not at all the same. Or if you buy the meat fresh, put it in the freezer for at least twelve hours and then follow the same procedure. Pounding is not advisable for this pepper steak since the meat has to remain spongy, not flat.

The other viable tenderizing solution is keeping the beef in a wine marinade with spices over night. Whichever your choice, go for it! Thicker slices of beef are usually required for this green pepper steak since at the end of the preparation the meat has to be medium rare at the most. You can either grill or broil it for five minutes on each side, but only after having added spices. Thyme, chilly and garlic are the ones recommended, not pepper! Now, it is high time we revealed the sauce recipe.

You will need 2 mid-sized onions, 100 g of butter, 300 g of sour cream, 5 tbs of green pepper beans, 2 tbs of flour and 100 ml of milk. For preparing the dressing of this pepper steak you have to chop and sear the onion in the hot butter; when it gets brownish add the green pepper and a little milk. Let it boil together for about two minutes, then add the sour cream mixed with the four and the rest of the milk. Stir the composition on a very low fire until it is homogeneous and thick enough, than pour it over the sauce. Add a little thyme and salt according to your taste and serve it hot!

More than likely your recipe will call for either round or chuck steak, but you can also use cube steak.

The type of steak you use is entirely up to your palate. Swiss steak can also be either baked in the oven, cooked in a slow cooker or Crockpot, or even cooked in a large skillet on top of the stove.

You will not find many recipes that tell you how you to cook Swiss steak on top of the stove, but it can be done.

If you decide to try to prepare one on your stove top use any of the recipes that you find, just cook on the stove top and check often.

These Swiss steak recipes call for them to be baked in the oven, but you can also prepare them in the above mentioned ways.

For the first recipe you will need the following ingredients:

a covered baking dish,

2 pounds of steak,

salt, pepper,

garlic powder,

1 onion sliced,

4 ounce can of drained mushrooms, and

1 15 ounce can of tomato sauce.

The first step is to cut your steak into serving sizes, season the steaks with the salt, pepper, and garlic powder.

Place the steak into a baking dish top with the onion slice.

Now, pour the mushrooms and tomato sauce on top. Kind of level the ingredients and bake covered for 1 ½ hours at 350 degrees. This recipe can also be prepared on top of the stove just as easy. Just remember to check on it and be sure that the liquid is not evaporating.

You can always add just a bit more tomato sauce or even a small amount of water if needed.

If you like your Swiss Steak a bit spicier, try this one. You will need:

round or chuck steak, (tenderize the steak first),

15 ounce can of tomato sauce,

1 large onion sliced,

2 tablespoons of vinegar, and

8 ounces of your favorite picante sauce or salsa.

Place the steak in the baking dish, add the onion on top and then pour in the remainder of the ingredients. Bake at 250 degrees for around 20 minutes.

A very perfectly grilled piece of steak is one great meal centerpiece and will wow your guests very much. Read on to learn just how you could create the perfect grilled-steak through our easy to do steps full of tips & techniques. Grilling a Steak: Start by purchasing a ‘fillet Mignon’, this is that somewhat smaller piece of ‘steak’ that is boneless and was directly cut from the loin part. This cut is really perfect for gas-grilling. Using this kind of part is somewhat costly but worth every penny. Season your fillet together with some fresh ground black-pepper.

Allow steak cut to have its natural juices for that great flavor then leave them in room-temperature for about forty five minutes. Set your gas grill to its highest settings. It’s best to use metal tongs in handling your fillet cuts. After placing your steaks on the grill, heat it up for about two minutes. Splash water when you notice anything that flares up onto your fillet. Lift fillet cut in a ninety degree-angle then put them down in an opposite side. Then flip fillet every five minutes thereafter.

Be careful when handling steak. Flip them gently & place them exactly just like how you got them. Leave them for about two more minutes. Gently turn your fillet while flipping them back again. Slowly remove your fillets from your grill, and then carefully place them in your plate, setting them aside allowing them to cool for about a few minutes will allow your guests to have a juicier piece of steak with that really great flavor. Hopefully you’ve learned a lot with the tips & tricks that I have shared in this article.

Just because grilling is one of those easy methods of cooking doesn’t mean that grilling a steak would be really easy. I’m hoping that the tips that I shared here would be helping you to achieve that perfectly done piece of fillet in order to make your guests mouth water. Grilling a piece of steak tends to appear easy, though in reality in order to get that perfectly delectable ‘grilled steak’, practice would be the key to perfection. As much as possible avoid burning up your fillet. Practicing a lot would surely and truly make you a great cook in grilling a great ‘fillet Mignon’ steak.

First comes the burger itself.  You can, of course, make your own burgers.  While I greatly admire those who do this, it is simply beyond my current culinary skill or enthusiasm.  I purchase frozen veggie burgers from my local grocer.  Most grocery will stores carry some form of veggie burger, however a grocery store with more of a healthy food emphasis will likely have a greater variety.  If you are vegan do be certain to find a variety of veggie burger which is vegan.  A surprising number of veggie burgers contain such things as eggs and cheese.  Generally, if I don’t see the work “vegan” prominently displayed on the package I won’t purchase it.

I tend to loosely categorize veggie burgers as denser or lighter.  I consider vegan Boca Burgers to be a bit denser, and perhaps closer in consistency to a traditional meat burger patty.  I consider most varieties of Gardenburgers and Sunshine Burgers to be of a lighter consistency.  Lately I have been enjoying Amy’s All American burger, which I feel is somewhere in the middle. Heating a veggie burger with a microwave is fairly easy.  It is probably best to consult the instructions printed on the box the burger patty comes in as to microwaving instructions for the specific product that you are preparing.  I like to use a microwaveable plate to heat the patty on.  Often I won’t place the patty directly on the plate, but will place two wooden chopsticks under the patty.  I do this because I have had plates break as a patty went from frozen to hot rather quickly.  If the patty is frozen I’ll heat for a full minute on one side, flip it over and heat for an additional 15 seconds or so.  If the patty is not frozen I’ll heat for slightly less time.

While the burger is heating I will simultaneously be toasting a bun.  I like a sprouted whole wheat bun, but you can use virtually any type of bread, or none at all, to make a great burger.  I like the bread and all toppings to be vegan.  I won’t stress this for every ingredient I list, but I personally like it all to be completely vegan.

You can certainly use the traditional condiments, and put ketchup, mustard, relish and / or pickles on your burger.  There is a reason this is so popular.  This comes as close as I would want in taste to the meat burgers I ate years ago.

Mayo is another condiment many people enjoy on a burger, and there are some great vegan mayonaises out there including Vegenaise and Nayonaise.  I’ve never liked mayo on burgers, but I do love it on Tofurky sandwiches.  Go figure.

I don’t often have vegan cheese on hand, but if I do I will add that.  This is the one ingredient that you might want to heat along with the burger patty.  I’d put it on after I flipped the patty for the last 15 seconds or so of heating, and would not start out with it on the frozen patty.

As some veggie burgers can be a little dry I will often add a topping with some oil such as olive tapenade, sun dried tomatoes in olive oil, or (if I have it) avocado slices.  This will really add a lot of body and flavor to the burger.

A tomato slice is a fantastic addition to any burger. A  nice red tomato slice looks fantastic and tastes great.

I always like to add a lettuce leaf or two.  This adds a great crunch, and I always have some lettuce in the fridge.

A few slices of an onion can add a lot of zest to a burger.  The classic onion for this would be a red bermuda, but I think any onion be it vadalia, white, or yellow, would be just fine.

Sautéed mushrooms are great on burgers.  However, I’ve never put them on a veggie burger.  It’s too much work!  My guess is that most people who are up to sautéeing mushrooms aren’t eating frozen burger patties.  Still, very tasty.

For some reason I like to have a little something on the side when I eat a burger.  I don’t know why, the burger is usually enough to eat, but I really enjoy a small side dish.

If you cut into a tomato for that tomato slice, why not dice up the rest of the tomato for a side dish.  You can even shred up a bit of lettuce and voila!, you have a side salad.

Potato chips.  I love potato chips.  For me a little can go a long way, and I can stretch a smallish bag for one week of lunches.

And, finally, don’t forget the pickles.  If I have nice deli style spears I’ll put one of those on the side.  If I don’t, I’ll go with a few pickle chips, which I always have a jar of in the fridge.

So there you have it, an easy and delicious vegan lunch.  Enjoy every sandwich!

Please check out more great resources for Vegans I have at my website, www.VeganUSofA.com.