Red Robin Is Changing the Burger Everyone Loves

Only you can decide if it’s for the better.

When it comes to the best burger chains, which one comes to mind first? Is it one of the OG fast-food joints like McDonald’s, Burger King, or In-N-Out Burger? Something more modern like the fast-casual Shake Shack? Or have you embraced the casual chain Red Robin as your go-to burger spot, where you can choose from an impressively long list of burger varieties? Burgers may be what Red Robin is known for, but they weren’t always the focus of the menu.

Now known officially as Red Robin Gourmet Burgers Inc., the chain started in the 1940s as a single Seattle tavern called Sam’s Tavern. The story goes that the owner, Sam, was in a barbershop quartet and would often sing the song “When the Red, Red Robin.” Somewhere along the line, he changed the tavern’s name to Sam’s Red Robin.

Sam eventually sold the tavern in 1969 to a restaurant entrepreneur named Gerry Kingen who dropped Sam’s from the name. Kingen was the one who added burgers to the menu, but not until 1973. He also expanded the one restaurant into a chain that now includes 546 locations in 44 states and British Columbia.

The restaurant has a large menu that includes appetizers, salads, soup, seafood, and various entrees, but over the years, it’s become most famous for one specific menu item: the beef burger. The menu typically carries over 15 burger varieties, plus a handful of plant-based alternative burgers to satisfy customers who don't eat meat.

Red Robin's Burgers Get an Upgrade

When the former print Zagat guide was the bible of the best places to eat around the country, Red Robin’s burgers were at the top of the guide’s lists in the best restaurant burger category from 2009 through 2012. Its burgers’ popularity has only increased in the decade since.

So why has Red Robin messed with the burgers that everyone loves? The company announced last month that it has “leveled up” its burgers. They’re "NEW. Bigger. Juicer."

The specific changes to Red Robin's new burgers:

• Beef patties are 20 percent "larger, juicier, and more savory" and cooked on new flat-top grills for a better sear.

• They switched to buttery brioche buns.

• Burgers are now served on a plate instead of a basket.

Fans Have Questions About Red Robin's Changes

One commenter got straight to the point: “How are the burgers juicier than they were before? I don’t want additional crap in the burger to make it that way. If it’s not 100% natural beef I don’t want it.”

Red Robin responded with, “Our burgers have always been 100% beef and continue to be! We are just using flat tops now,” indicating the restaurant has changed its grill type and cooking method.

On a separate Instagram post about Red Robin’s Banzai burger—a teriyaki-glazed patty topped with sweet grilled pineapple, Cheddar, lettuce, tomato, and mayo—one commenter thought the new patties looked frozen. Another commenter named Patrick Shomer, who also claims he’s an employee, shut down that assertion.

“They switched to a high quality burger,” he said, also saying they’re fresh. “They used to cook everything in a nieco which is like a broiler conveyor type grill that fast food chains like Burger King and Carls Junior use. They have since switched to flat tops and actually cook the burgers now. The old method was faster but sacrificed quality and would dry out the burgers.” He added, “They are investing in food quality to win back customers.”

Fans who aren’t crazy about the changes to Red Robin’s burgers always have the option of trying to make a copycat version at home, like the Copycat Red Robin Whiskey River BBQ Burger with Onion Straws.