Finest Smoke & Pepper Red Robin's new burger
Nov. 12, 2013
by Meat&Poultry Staff
GREENWOOD VILLAGE, Colo. – Red Robin is developing a line of handmade, half-pound Black Angus beef burgers served with premium toppings, and the Finest Smoke & Pepper Signature burger is the first offering.
Click for a larger image of the Finest Smoke & Pepper Signature burger.
The burger was inspired by Chef Laurent Tourondel, winner of Red Robin’s 2013 Best of the Bash Award at the Food Network South Beach Wine & Food Festival’s Amstel Light Burger Bash. Tourondel's creation was the Smashed Smoke Burger which features black pepper bacon, New York State cheddar, Spanish onion and sweet sauce.
Red Robin's Smoke & Pepper burger features a half-pound Black Angus burger seasoned with Alderwood smoked sea salt and topped with black-pepper bacon, extra-sharp Cheddar and house-made Smoke & Pepper ketchup. The burger and toppings are served on a buttered and toasted ciabatta bun. The Smoke & Pepper burger with Red Robin's Bottomless Steak Fries is available as a limited-time offering for $13.49.
"As a chef and owner of many wonderful restaurants around the world, I am constantly coming up with savory combinations to create an exceptional taste experience," Tourondel said. "This new burger at Red Robin is an upscale take on a classic bacon cheeseburger. The sweet, smoky and peppery flavors of the sauce blend perfectly with the high quality seasoned beef and bite of peppery bacon on this burger. I am pleased to see their version of my award-winning recipe available in almost 500 locations!"
Tourondel is co-owner of two LT Burger locations with Michael Cinque, owner of Amagansett Wines & Spirits.