Like many people these days, we rarely go out to eat, except for some cheap $5 Little Caesar's pizza once a week. Red Robin's Banazi Burger is my husband's absolute favorite of all time and I discovered it's extremely easy to make at home. While browsing the cookbooks at the library one day, I came across Top Secret Restaurant Recipes 2 which contained a copycat recipe for the Banzai Burger. Whoo Hoo! I made it for my hubby's birthday last summer and we just loved it. Yesterday was such a nice day, I decided to do burgers on the grill and we made this again. However this time, instead of making my own teriyaki sauce, I took a short-cut and used a jarred sauce, which I already had in the fridge. It was just as good and very easy. I hope you'll give this a try the next time you're in a burger mood. Make sure to have lots of napkins on hand--- Enjoy!
Red Robin's Banzai Burger
2 lbs ground round
1 bottle Teriyaki sauce (recommend Kikkoman's Teriyaki Takumi Collection - Original )
sliced fresh pineapple
Sliced cheddar cheese
shredded head lettuce
1 tomato, thinly sliced
Form the beef into patties. In a shallow baking dish, add some of the teriyaki sauce, place the beef patties on top in a single layer, turning to coat all sides with the marinade. (Be sure to reserve some marinade for the pineapple slices). Cover container and refrigerate 4-12 hours.
Place pineapple slices in a separate container, add enough marinade to coat well, cover dish and chill.
Preheat grill to medium heat. Cook hamburgers 3 to 5 minutes per side, or to desired doneness. When you flip the burgers, add the pineapple to the grill and cook until grill marks show, turning once. About 1 minute before the burgers are done, place slices of cheese on top of each patty to melt.
To assemble burgers: Spread mayonnaise on the top and bottom of each bun. Place hamburger patty on bottom bun and top with 1-2 tomato slices, and 1-2 grilled pineapple slices. Cover with about 1/3 cup shredded lettuce and place top bun on sandwich.