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Red Robin Seasoning Recipe
Red Robin Seasoning
By Todd Wilbur

Recipe Type: Seasoning
Calories: 56
Cook Time: 3 minutes
Recipe Rating: 4.8 (4 reviews)
 

Give yourself some time to make a tough decision when you get to this casual chain because there are nearly two dozen gourmet burgers on the Red Robin menu to pick from, not to mention scores of other fantastic food choices. Red Robin claims the steak fries served with your burger are world-famous. I'm not sure if that's been confirmed, but I do know one thing that makes the fries popular in my book: They come in an all-you-can-eat bottomless portion. Want more fries? Just ask, and you can have as many as your belly can pack in. As you're stuffing yourself, you may notice that the burgers and french fries at Red Robin have something in common that makes them taste so special. That's right, it's the seasoning blend. And I've got a clone for you right here that includes instant tomato soup mix as the secret ingredient. So, next time you make a burger, sprinkle some of this TSR version of the seasoning blend on the patty. When you cook up some frozen steak fries or french fries, sprinkle a little of this blend on them as soon as they come out of the oven or fryer. Soon, you'll discover all sorts of uses for this versatile spice blend. And the recipe here makes a portion that fits nicely into an empty spice bottle.

3 tablespoons salt
1 tablespoon instant tomato soup mix
     (Knorr tomato with basil works great)
2 teaspoons chili powder
1/4 teaspoon cumin
1/4 teaspoon ground black pepper

Combine the ingredients in a small bowl and stir well. Store in a covered container. 

Makes 1/3 cup.



        
Danny O  
Submitted on: 07/04/06
I have been grilling for years, trying different ways to season burgers,,, everytime I have used this seasoning on burgers people just can't say enough about how tastey they are. Sprinkle a little on before cooking and during, MMMM good stuff.
John Minnick  
Submitted on: 09/08/05
Very good! Makes a great addition to spice up spagetti sauce (2 tablespoons for 28 ounces). Reduced the salt to 3 teaspoons-still tastes great!
athena kimberly  
Submitted on: 07/20/05
Simply Suberb, I increase cumin to 1/2 ts.
Harv  
Submitted on: 07/18/05
I've used this on both fries and burgers and it's excellent. Thanks. Sometimes I replace the black pepper with ground chipotle pepper to add some variety.