What’s better than onions on a burger? Onion straws, of course. And what’s better than ketchup on a burger? Campfire sauce, naturally. Pile both on a hot-off-the-grill patty with classic American cheese and you’ve got a seriously satisfying sandwich. This copycat version of Red Robin’s Haystack Tavern Burger is delicious. The restaurant usually serves it as a double; I made a single patty and it was great, but two would be even better.
Extra Sauce Is Great For Fries
If you have Campfire sauce left over after making these burgers, don’t toss it — it’s great on sandwiches, as a fry dip, or on hot dogs. I also recommend making extra onion straws; half of them will likely disappear before you even top the burgers. They’re fantastic dipped in the Campfire sauce as well.
When I make burgers I like to use a burger press and patty papers to form even patties quickly with minimal mess. They save time and make grilling easier.
Also try my copycat of Red Robin’s Royal Red Robin burger.
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Copycat Red Robin’s Haystack Tavern Burger
Equipment
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Mixing bowl
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Deep fryer (or heavy pot for frying)
Ingredients
For the burgers
- 8 hamburger patties (or 4 if making singles)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 8 slices American cheese (or 4 if making singles)
- 4 sesame seed hamburger buns
- Campfire sauce, from below, to taste
- Onion straws, from below
For the Campfire sauce
- 1/2 cup mayonnaise
- 1/2 cup hickory barbecue sauce
- 1/4 teaspoon chipotle powder
For the onion straws
- 1 large sweet onion, skinned, halved, and sliced thin
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 2 tablespoons blackened seasoning (or Creole seasoning)
- 1/2 teaspoon kosher salt
- Vegetable oil for frying
Instructions
For the burgers
- Season the patties with salt and pepper and cook to your preferred doneness. Top each patty with cheese so it melts.
- Toast the buns if desired.
- Spread Campfire sauce on the inside of each bun.
- Place a generous handful of onion straws on the bottom bun, add the patty, and finish with the top bun. Serve immediately.
For the Campfire sauce
- Whisk together the mayonnaise, hickory barbecue sauce, and chipotle powder. Refrigerate until ready to use.
For the onion straws
- Place the sliced onions in a bowl and pour the buttermilk over them to cover. Let sit while you prepare the coating.
- Heat oil to 350°F (175°C) in a deep fryer or heavy pot.
- In a resealable bag or container, combine the flour, blackened seasoning, and salt. Shake to mix.
- Work in small batches to keep the onion pieces from sticking together: remove a few onions from the buttermilk, shake off excess, add to the flour mixture, seal, and shake to coat.
- Carefully transfer coated onions to the hot oil and deep-fry until golden brown. Drain on paper towels or a wire rack.
Notes
The Campfire sauce makes a great dip for fries or as a sandwich spread.
Nutrition
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Carbohydrates: 83g
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Protein: 53g
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Fat: 74g
Nutritional values are approximate.