The Food Network & Cooking Channel South Beach Wine & Food Festival Heineken Light Burger Bash presented by Schweid & Sons hosted by Guy Fieri – is America’s most prestigious burger competition, which gives the country’s top culinary maestros the opportunity to display their creations and battle it out for burger supremacy. As a Platinum level sponsor of the festival, Red Robin is a natural fit for deciding which burger will take home the Red Robin Best of the Bash™ award. We will be dishing out two awards at the event.
Red Robin's Best of the Bash Award
For the sixth year in a row, Red Robin invited all participants to submit their recipe for a chance to win $10,000 and a future spot on the Red Robin menu. A panel of carefully selected judges – including: Chopped’s Amanda Freitag; Red Robin Culinary Manager, Karen Kaehler; and Red Robin SVP & CMO, Dana Benfield – will present the winning chef with Red Robin’s Best of the Bash Award on the Burger Bash® stage Friday, Feb. 23. Check back soon for the winner.
The Golden Robin Contest Winner
Chef Angelic Cox – a student of Florida International University’s (FIU) Chaplin School of Hospitality & Tourism Management – was named winner of the Golden Robin Contest. She joins us at the bash to serve up her Jerk Man Burger, her winning recipe that earned her a $10,000 scholarship award and a chance to appear on the Red Robin menu.
The Jerk Man burger is an enticing combination of sweet and spicy Caribbean flavors. It is a juicy all beef patty flavored with Jamaican seasonings and a dollop of Jerk BBQ sauce. Topped with fresh mangos salsa and Muenster cheese, this burger encompasses the taste of the islands in one bite.
To date, the Food Network & Cooking Channel South Beach Wine & Food Festival has raised more than $24 million in support of the educational programs at Florida International University’s Chaplin School of Hospitality & Tourism Management.
How our burgers became so fine
2013: Smoke & Pepper
Our Finest debut was Inspired by Chef Laurent Tourondel’s Smashed Smoked Burger — winner of the 2013 Red Robin Best of the Bash Award. It beat out nine delicious burgers by top chefs, and inspired us to create the first masterpiece on Red Robin’s Finest menu.
The Smoke & Pepper Signature Burger is seasoned with smoked sea salt and topped with black-pepper bacon and extra-sharp Cheddar on a ciabatta bun with our house- made Smoke & Pepper ketchup.
The Smoke & Pepper is a permanent menu item on Red Robin’s Finest menu.
2014: The Big Sky
The sky’s the limit for the winner of the 2014 Red Robin Best of the Bash Award. Inspired by his town of Billings, Montana, Chef Brad Halsten wanted to kick things up a notch with unique ingredients. He adds Sriracha to his burgers to create contrast with the blackened patty.
The Big Sky is a 1/2-pound Black Angus patty covered in blackened seasoning, topped with crispy bacon, an onion ring drizzled in Sriracha, creamy goat cheese crumbles, arugula and roasted garlic aioli all on a toasted ciabatta bun.
The Big Sky was a limited time offering on Red Robin’s Finest menu in the Fall of 2014.
2015: MadLove Burger
Inspired by Chef Michell Sanchez, it was love at first site for those lucky enough to try this winner of the 2015 Red Robin Best of the Bash Award. As a limited time offering, we can only hope it makes its way back on to the menu and back into our hearts.
The MadLove Burger melds Provolone and Swiss cheeses over a 1/2-pound Black Angus patty topped with a Cheddar and Parmesan crisp, with jalapeño relish, candied bacon, avocado, a blend of citrus-marinated tomatoes and onions plus shredded romaine on a ciabatta bun.
The MadLove Burger was a limited time offering on Red Robin’s Finest menu at the end of 2015.
2016: Billion Dollar Baby
This truffle-infused masterpiece is inspired by Chefs Kathy Sidell and David Daniels whose recipe won the 2016 Red Robin Best of the Bash Award.
The Billion Dollar Baby is being served up with 100% Black Angus beef on a toasted ciabatta bun, topped with peppered bacon, a golden-fried potato cake, creamy, truffle-infused cheese blend, melted Fontina cheese, mayo, shredded romaine & grilled tomatoes.
The Billion Dollar Baby will be available for a limited time on Red Robin’s Finest menu at the end of 2016.