Burger Days Creates Red Robin’s 2017 South Beach Burger Bash Entry
Putting the “fat” in “infatuation,” the Burger Days crew rolls down the coast this week for our annual tango with the beef and booze on the shores of Miami. Yes, it’s Burger Bashing time in South Beach once again.
To prepare for the meat missile onslaught attacking our face holes in three days, we got a sneak peek at one of the over 30 burgers on the menu this Friday.
For the past several years, Red Robin has sponsored a contest offering Florida International University students a chance to win a $10,000 scholarship and an entry into the South Beach Burger Bash. Two years ago, we recreated FIU student Alex Bello’s winning buffalo mac-and-cheese burger and this year, we’re stepping into the kitchen once again.
Red Robin’s 2017 Burger Bash entry comes from FIU’s Given Suman who created the Cubano-inspired 305 Burger. Splicing a burger and a Cubano sandwich, Suman tops the beef with Swiss, smoked ham, dill pickles and mango-infused mustard. We followed his blueprint but — since this is Burger Days — we doubled just about everything.
Our version of the 305 Burger (above) appearing at Friday’s Bash features not one but two four-ounce smash-griddled patties, six slices of shaved Black Forest smoked ham, four slices of Swiss and a whole lot of mayo and mango-infused mustard, all pressed flat on a hot, buttered griddle.
Hot damn, was this thing messy, but most of all, delicious.
We’ll let you know if our version gives gives Suman and Red Robin’s creation a run for its money this Friday.
The 305 Burger
by Given Suman
Burger: 6 oz. 80/20 beef patty • Sesame seed bun • 2 thin slices of smoked ham • 2 slices Swiss cheese • Dill pickle chips • Mango-mustard (see below)
Mango-mustard: • 1 mango • 1 1/2 tsp sugar • 1 tsp lemon juice • 2 Tbsp yellow mustard • 1 1/2 tsp apple cider vinegar • 1 tsp honey • Garlic powder • Allspice • Salt • Pepper • Mayonnaise
The 305 Burger
1.) Preheat oven to 350 degrees. 2.) Cook burger patty to desired doneness. 3.) On an aluminum foil-lined baking sheet, stack the following on the cooked burger patty, from bottom to top: 1 slice of Swiss cheese, 2 thin slices of smoked ham, folded to fit the patty, dill pickle chips to cover the burger, and then the remaining slice of Swiss cheese. Place in the oven until cheese is observably melted; 3-4 minutes. 4.) Toast both halves of the split bun until golden brown. 5.) On the face of both halves of the toasted bun, spread mayonnaise, and liberally spread mango-mustard. 6.) Place burger patty with stacked toppings between the two buns. 7.) In a frying pan, melt butter and lightly apply to outside of both burger buns. 8.) Place whole burger onto the frying pan and firmly press down. Flip the burger and press again.
Serve immediately with a side of French fries or tostones. Enjoy!
1.) Chop the mango into small or medium-sized chunks. Place mango in a food processor with sugar and lemon juice and puree until smooth, but with small chunks remaining. 2.) In a small bowl, combine the mango puree, yellow mustard, apple cider vinegar, and honey. Mix well. 3.) Conservatively add allspice and garlic powder to the mixture to taste. Add salt and pepper to taste, and mix.