Red Robin Copycat Recipes
Red Robin is famous for bottomless steak fries and the smoky Campfire Sauce. Our copycats cover the steak fry seasoning blend, the mayo-BBQ dipping sauce, and the Banzai Burger's teriyaki-pineapple topping.
4 recipes
Red Robin traces back to a 1940s tavern near the University of Washington in Seattle, owned by a man named Sam who sang in a barbershop quartet — his go-to number was 'When the Red, Red Robin Comes Bob, Bob, Bobbin' Along,' and the bar became known as Sam's Red Robin. In 1969 Gerry Kingen bought the tavern, dropped 'Sam's,' added a big deck, and rebuilt it into a hamburger 'emporium' serving dozens of burger styles — the start of the modern chain. The first franchise opened in 1979 and Red Robin grew into a national gourmet burger concept. Red Robin's defining proposition is the bottomless fries: unlimited fresh-cooked steak fries with any burger order at no extra charge, kept coming by the server. The fries are seasoned with their Campfire Seasoning (a garlic-onion blend). The Campfire Sauce — the dipping condiment — is a mayo and BBQ sauce blend with a slightly smoky, sweet-tangy character. Red Robin positions itself as a 'gourmet burger' chain, with creative toppings like fried eggs, guacamole, and jalapeños across a 20+ burger menu. The Banzai Burger (teriyaki sauce + pineapple + mayo) is a signature. Our Red Robin copycats cover the Bottomless Fries, Campfire Sauce, Banzai Burger, Whiskey River BBQ Burger, Royal Red Robin Burger, and Burnin' Love Burger (their spiciest permanent menu option — fried jalapeño coins, house-made salsa, chipotle aioli, and pepper jack on brioche).
Frequently Asked Questions
What are Red Robin's steak fries seasoned with?
Red Robin uses their proprietary Campfire Seasoning — sold in-store and online — a garlic-and-onion-forward blend with paprika and a hint of sweetness. A close home version: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper. Toss hot fries immediately after frying or baking while the exterior is still oily — the residual oil makes the seasoning adhere. The steak fry cut is thick (1/2-inch batons, not shoestring) from russet potatoes, skin on.
What is Red Robin Campfire Sauce made of?
Campfire Sauce is a mayo + BBQ blend with a few additions. The base ratio: 1/2 cup mayo to 3 tbsp smoky BBQ sauce (hickory-style works best). Add 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and a few drops of liquid smoke if you want more depth. The result is a creamy, lightly smoky, sweet-tangy dip that works as well with onion rings as it does with fries. It keeps refrigerated for 10–14 days.
How does the bottomless fries program actually work?
Every Red Robin table order that includes a burger automatically includes bottomless steak fries. When your basket runs low, the server refills — no limit, no additional charge, for dine-in only. The economics work because most people don't eat more than 2 refills, fries are low-cost, and the model drives loyalty and return visits. For a home copycat of the bottomless experience: make a big batch (4–5 russet potatoes cut into steak batons), double-fry (325°F cook + 375°F crisp), and keep a second round ready in the oven on a wire rack.
What makes the Red Robin Banzai Burger unique?
The Banzai uses teriyaki sauce as both a marinade (brush on the patty before grilling) and a finishing glaze (applied while hot). The standard toppings are a pineapple ring (grilled to caramelize), mayo, lettuce, tomato, and onion. The contrast of the savory-sweet teriyaki glaze with the fresh pineapple acidity is the whole point. At home: marinate an 80/20 patty in store-bought teriyaki for 30 minutes, grill, brush with fresh teriyaki while on the grill, top with a grilled pineapple ring. The pineapple should have visible char marks.
What is Red Robin's Burnin' Love Burger and how spicy is it?
The Burnin' Love Burger is Red Robin's flagship spicy burger — a fresh 1/3-lb beef patty with pepper jack cheese, crispy fried jalapeño coins, a house-made tomato-chili salsa layer, and chipotle aioli on a toasted brioche bun. The heat is moderate, not extreme: the fried jalapeño coins deliver direct jalapeño heat through a crunchy battered shell, the salsa adds a tomato-chili base layer, and the chipotle aioli contributes slow-building, smoky warmth. For most diners it reads as genuinely spicy; dedicated spice-seekers may find it mild. Leave seeds and ribs in the jalapeños for maximum heat.