Make these delicious copycat Whiskey River burgers from Red Robin at home at your next barbecue! This all beef burger features Cheddar cheese and bourbon-infused Whiskey River BBQ sauce plus all the fixings from tomatoes, lettuce, and crispy homemade onion straws.
Ingredients
- very thinly sliced sweet onion (8 oz.): 1 cup
- ½ cups buttermilk: 1 piece
- Vegetable oil, for frying: 5 cups
- flour: 0.75 cup
- salt: 1 tsp (divided)
- black pepper: 0.5 tsp
- cayenne pepper: 0.25 tsp
- paprika: 0.25 tsp
- smoked paprika: 0.5 tsp
- celery salt: 0.25 tsp
- chili powder: 0.25 tsp
- garlic powder: 0.25 tsp
- onion powder: 0.25 tsp
- ½ pounds ground chuck or 80% lean ground beef: 1 piece
- canola oil: 1 Tbsp
- bottled whiskey-flavored barbecue sauce, plus more: 0.25 cup (for serving)
- slices Cheddar cheese: 4 piece
- sesame seed hamburger buns: 4 piece
- mayonnaise: 0.5 cup
- thin tomato slices: 8 piece
- iceberg lettuce: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Combine onions and buttermilk in a bowl and soak at room temperature for 1 hour.
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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).
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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.
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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.
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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.
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Preheat grill to medium-high and lightly oil grate. Grill patties, uncovered, about 5 minutes or until slightly charred.
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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.
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Spread buns with mayonnaise and additional barbecue sauce. Fill buns with patties, onion straws, tomato, and lettuce. Serve immediately.
