A Delicious Journey: The Story of Red Robin and the Iconic Patty Melt!
Burgers, Fries, and a Dash of Nostalgia!
Once upon a time, in the quaint neighborhood of Seattle, a little tavern named Sam’s Red Robin sang its burger hymn loud and proud. This was in the 1940s, a time when jukeboxes were jamming and poodle skirts were spinning. Sam, the original owner, loved singing with his barbershop quartet. Little did he know, his humble tavern would one day become the legendary Red Robin Gourmet Burgers and Brews!
Fast forward to the groovy 1960s, and enter Gerry Kingen, the visionary who saw more than just a tavern. He saw a burger paradise waiting to unfold. Gerry transformed Red Robin into a burger haven, where families and friends gathered not just for food, but for fun. It was more than a restaurant; it was a place where memories were grilled to perfection.
Enter the Star of the Show: The Patty Melt
In this world of burgers, one star has shone consistently bright – the Patty Melt. Originating in the 1950s as a twist on the classic American cheeseburger, the Patty Melt at Red Robin isn’t just a burger, it’s a time machine! With its buttery toasted bread, the melt-in-your-mouth ground beef patty, ooey-gooey cheese, and just the right touch of caramelized onions, it’s a bite of history.
A Dance of Flavors!
Imagine taking a bite. First comes the crunch of the toasted bread, a golden symphony to the ears. Then, the patty, seasoned and cooked to juicy perfection, waltzes in with the rich, velvety cheese. But wait, there’s a twist! The caramelized onions add a sweet and savory tango that makes your taste buds dance with joy. It’s not just food; it’s a performance on a plate!
Red Robin – A Legacy of Laughter and Burgers
Today, Red Robin stands tall, not just as a restaurant, but as a beacon of joyous gatherings. With over 500 locations, it’s a place where laughter is shared, and the Patty Melt is more than a meal – it’s a reminder of the joy of simple, delicious food.
So, here’s to Red Robin – a tale of burgers, smiles, and a Patty Melt that stole our hearts!
For more Sandwich Awesomeness, try Bennigan’s Monte Cristo and Tommy Bahama’s Cuban! Enjoy!
Ingredients
- 2 LBS 80/20 ground beef
- 16 slices Swiss cheese
- 8 slices Marble Rye bread
- 2 large, sweet onions, sliced ultra-thinly
- 1 stick Kerry Gold Irish butter, divided
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. unsmoked paprika
- Kosher Salt & Cracked Pepper to taste
- 1,000 Island Dressing:
- 1 cup Duke’s mayonnaise
- 2 TBL Heinz ketchup
- 2 TBL sweet relish
- 1 TBL white vinegar
- 6 dashed unsmoked paprika
- 4 cranks of cracked black pepper
- 2 large pinches of Kosher salt
Instructions
In a Vinchef indoor Griddle Pan, melt 5 TBL of butter. Once the butter melts, add the slivered onions, a pinch of Kosher salt, and a dash of cracked pepper. Allow the onions to sauté and caramelize until they turn a deep golden-brown color, tossing in pan frequently to avoid burning.
While the onions are caramelizing, mix all 1,000 Island ingredients in a medium-sized mixing bowl and refrigerate until use.
In a large mixing bowl, combine the ground beef, onion & garlic powders, paprika, a healthy pinch of salt and several cranks of cracked black pepper. Mix the ground beef, thoroughly, with your hands to incorporate the ingredients. Form the ground beef into 4 large patties (about 9 oz. each) and into the shape of the bread slices. Griddle the patties on a dry, non-stick griddle pan until desired doneness, making sure to get a nice crust on each side of the burger patties. Once done, remove the patties from heat, and set aside. Clean griddle pan.
Internal temperatures for preferred doneness:
Rare - 125 degrees
Med/Rare- 135 degrees
Med- 145 degrees
Med/Well to Well- 155+ degrees
To finish each Patty Melt:
Butter 1 side of each slice of bread. Place buttered side down on a clean, dry griddle pan. Top bread slice with 2 slices of Swiss, cooked patty, several scoops of 1,000 Island dressing, ¼ of the caramelized onions, 2 more slices of Swiss Cheese, and the top bread slice (buttered side up).
Cover the griddle and cook on low until the cheese melts and the buttered bread gets dark-brown toasty. Carefully flip the sandwich and repeat for the other side of the Patty Melt. Serve with extra 1,000 Island for dipping (optional).
FULL VIDEO TUTORIAL
