Red Robin's Pot Roast Burger

Red Robin’s Pot Roast Burger

Onion Bun, top 1ea.
Creamy Horseradish Sauce 1 tbsp.
Onion Bun, bottom 1 ea.
Creamy Horseradish Sauce 1 tbsp.
Pot Roast, Sliced 1/4" thick 6 oz. wt. (or 3 to 4 slices)
Cheddar Cheese, Sliced 1 large slice
Onions, 1/4" sliced and sautéed 1/2 cup

  1. TOAST BUN: Place bun on skillet or on grill to toast.

  2. CREAMY HORSERADISH SAUCE: Spread evenly on both halves of bun.

  3. SLICE POT ROAST: Place pot roast on cutting board and slice Pot Roast
    into 1/4" slices. Heat Pot Roast to 165 F if using “leftovers”.

  4. BUILD: On bottom half of bun, place the following ingredients in this
    order: Creamy Horseradish Sauce Pot Roast layered and shingled. (Served at 165°F if using “leftovers”) Place Cheddar Cheese Slice onto Pot Roast and
    melt cheese in oven. Onions, caramelized.

  5. TOP: Place the top bun on the burger.

CARAMELIZING ONIONS Onions - 8 oz. wt. Butter - 2 oz. vol. (Makes enough for 4 Burgers)

  1. PEEL: and cut a yellow onion in half. Slice each half onion into ¼"
    slices. 2. HEAT: a skillet/sauté pan over high heat and add butter to hot
    sauté pan. 3. SAUTE: onions over high heat, stirring/tossing frequently to
    prevent the onions from burning. Sauté until onions are caramel color
    (approximately 15 minutes).


TOOLS: Mixing bowl, rubber spatula, wire whip, measuring cups, measuring

STORAGE: Refrigerate, 40°F

Sour Cream
3/4 cup Mayonnaise
1/4 cup Horseradish, drained
1/4 cup Mustard, Dijon
1 tbsp. Garlic, fresh
1 tbsp. Salt
3/4 tsp Black
3 tsp pepper

DRAIN: excess juice from horseradish.

MIX: Measure ingredients into bowl and mix thoroughly with wire whip.

STORE: Place mixture into a storage container. Refrigerate.