RED ROBIN MAKES A TASTY TRADITIONAL CHEESEBURGER. THERE IS NO SPECIAL SAUCE TO GET IN THE WAY OF THE HICKORY SMOKED BACON AND JUICY GROUND BEEF. THE SESAME SEED BUN IS SIMPLY COATED WITH MAYONNAISE.
1/4 teaspoon kosher salt
1/4 teaspoon seasoned salt, such as Lawry’s
1/4 teaspoon pepper
51/2 ounces ground beef or chuck
2 slices Cheddar cheese
1 sesame seed hamburger bun, split in half
2 teaspoons mayonnaise, regular or reduced fat
2 thick slices tomato
3 slices hickory smoked bacon, cooked crisp
1/4 cup shredded green leaf lettuce
1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
2. Combine the salts and pepper. Form the beef into a patty and season both sides with the mixture.
3. Grill 3 to 4 minutes per side, turning once, or until cooked to your preferred doneness. Place the cheese slices on the burger just moments before pulling it off the grill.
4. Grill the top and bottom halves of the bun on the grill until lightly toasted, taking care to not let the bread burn.
5. Spread the mayonnaise on the bottom half of the bun. Add the grilled burger with the cheese and top with the tomato slices, and then the bacon on top of the tomatoes in a triple-X pattern.
6. Arrange the shredded lettuce over the bacon and finish with the top half of the bun. Serve hot.
You can get the bacon sizzling hot by placing the cooked strips on the hot grill and turning them over once, just before adding them to the burger.