RED ROBIN® WHISKEY RIVER® BBQ CHICKEN BURGER

Red Robin Whiskey River Chicken Burgers

Red Robins claims to use their "patented" (on older menus), Signature (on current menus) Whiskey River® BBQ sauce. That "special" marketing terminology makes it hard to pinpoint the brand used but they do get a lot of their products from Sysco, so they can be using Sysco Imperial Reserve Barbecue Sauces (Mild, Original, Smoky or Spicy). Use your favorite BBQ sauce, Bullseye or KC Masterpiece are fine. Sweet Baby Rays if you have it, or even Willie Nelson's Old Whiskey River Barbeque sauce

WHISKEY RIVER® BBQ CHICKEN BURGER
A tender, juicy charbroiled chicken breastbasted with our signature Whiskey River® BBQSauce and topped with melted Cheddar cheese,crispy onion straws, lettuce, tomatoes and mayo. Cowpokes and real folks both love this one!

1 boneless-skinless chicken breast
1 slice cheddar cheese
1-2 tablespoons barbeque sauce
1 Sesame Seed bun
1 tablespoon Mayonnaise
1/3 cup onion straws, recipe follows
1/3 cup shredded Lettuce
2 tomato slices

Onion straws
1/2 cup thinly sliced onion rings

Batter
1 egg
1 cup ice water
1/2 cup all purpose flour
1/2 cup cornstarch
1/8 teaspoon baking soda
.
Onion Straws:
Sift together cornstarch, flour and baking soda. Set aside. Beat egg in a bowl. Add ice water Add flour mixture and mix lightly. Be careful not to over mix the batter. There will be some lumps in the batter. You will have left over batter if you want to fry more onion strips or rings. Heat about 1-2 inches oil in skillet over high. Dip onion slices into batter. Lightly shake off excess batter. Add battered onions to hot oil and fry about 1-2 minutes, or until golden. Drain on paper towels.

Preheat grill to medium heat.
Place chicken breast between two pieces of plastic wrap and using smooth end of meat mallet lightly pound breast to flatten just a bit.

Grill the chicken for 4 to 6 minutes and flip chicken and grill on second side about 3-5 minutes. Spoon 1-2 tablespoons barbeque sauce on chicken breast and top with slice of cheddar cheese. Cook about 1 minute more to melt cheese.

Evenly toast both halves of the bun.

Assemble the sandwich:
Build your sandwich by Spread approximately 2 teaspoons of mayonnaise on the toasted faces of the top and bottom bun.
Add 1/4-1/3 cup of onion straws.
Stack the chicken breast on the onion straws.
Arrange the tomato slices on the chicken.
Add about 1/3 cup of shredded lettuce.
Add the top bun.
Makes 1 sandwich.



This is an original Meemo's Kitchen recipe include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.