Red Robin Introduces UberBurger for Oktoberfest

Red Robin Gourmet Burgers will offer Oktoberfest-inspired limited-time menu items.
Red Robin Gourmet Burgers will offer Oktoberfest-inspired limited-time menu items.

Fall is in the air at Red Robin Gourmet Burgers.Now through November 1, the brand is offering new Oktoberfest-inspired limited-time menu items including the latest addition to Red Robin's Finest premium burger line, the UberBurger.

The half-pound Black Angus burger, flame grilled to order, is topped with candied bacon, grilled bratwurst, and Samuel Adams glazed onions, drizzled with Merkts beer cheese on a toasted hand-crafted pretzel bun with shredded romaine lettuce, and beer mustard.

"At Red Robin, we're constantly exploring and innovating unique combinations of new ingredients and we find guests are always hungry for seasonally appropriate menu items," says Lee Dolan, senior vice president and chief marketing officer at Red Robin. "Our Oktoberfest-inspired burger, which also serves as the newest addition to our Finest Line is a great way to fall into the season and what better way to celebrate Oktoberfest than with burgers and brews."

To complement the UberBurger and build on the flavors of fall, Red Robin is rolling out its Cheesy Beer Brat—a Johnsonville bratwurst served on a cheesy baguette with roasted-garlic aioli, bruschetta, onion, tomato and beer cheese dipping sauce—and expanding its appetizer category with Great Northern Poutine Fries. Red Robin's twist on a Canadian classic features its steak fries covered in thick brown gravy and loaded with garlic aioli, sauteed mushrooms, and fried cheese curds.

This fall also marks the return of the popular Spiced Pumpkin Pie Milkshake. The remixed traditional American dessert made with real Libby's pumpkin pie filling, vanilla soft serve, nutmeg, and graham cracker crumbs, pairs well with Red Robin's Oktoberfest-inspired menu,

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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