Rick’s Roadhouse Burgers

This morning on The Rhode Show, we’re making a handful of Burgers with Chef Lou Cruz of Rick’s Roadhouse.

The Zombie Burger


  • 1-6oz beef burger patty
  • 1-sesame bun
  • 1- Mac n’ Cheese fried patty
  • 1 oz velvetta cheese sauce
  • 1 oz lettuce
  • 2 slices tomato


  1. A few hours prior to grilling the burgers prepare your favorite Mac N’ Cheese recipe.
  2. Chill the Mac n’ Cheese in the refrigerator for 2-3 hours.
  3. After chilling the Mac N Cheese, create pattys out of it and then bread with flour, eggs and panko crumbs.
  4. Fry to a golden crisp.
  5. Grill burger to desired temp on a med-high grill, toast the bun.
  6. Place the lettuce and tomato on top of the bottom bun.
  7. Once burger is grilled to desire temp place burger patty on top of lettuce and tomato.
  8. Place the Fried Mac n’ Cheese patty (see recipe above) on top of burger.
  9. Top burger with heated velvetta cheese sauce.
  10. Place top bun on all ingredients.

The Death by Bacon Burger


  • 1-6oz beef burger patty
  • 1-sesame bun
  • 2 slices of Chicken Fried Bacon
  • 1 slice Cheddar Cheese
  • 1 ounce of lettuce
  • 2 slices tomato
  1. Prior to grilling your burger cook bacon in the normal manner.
  2. Bread the bacon egg wash and spiced flour.
  3. Fry the bacon after its been coated until golden brown.
  4. Grill burger to desired temp on a med-high grill, toast the bun.
  5. Place the lettuce and tomato on top of the bottom bun.
  6. Once burger is almost grilled to desire temp place Cheddar cheese on top of the hamburger and melt the cheese.
  7. Once the cheese is melted place the Chicken Fried Bacon on top of lettuce and tomato.
  8. Place top bun on all ingredients.

Black Bean Spinach Quinoa Burger


  • Black Beans, rinsed and drained
  • Cooked quinoa
  • Chopped frozen spinach, thawed and drained
  • Corn kernels, drained
  • Red Peppers, fine diced
  • Poblano Peppers, fine diced
  • Jalapenos, fresh, fine diced
  • red onion, fine diced
  • white onion, fine diced
  • bunches scallions, fine diced
  • bunches Fresh cilantro, finely chopped.
  • Tbs. Cajun Spice
  • Tbs. Kosher Salt
  • Tbs. Black Pepper
  • Cups Rice Flour
  1. Toast quinoa in some oil, making sure to cook evenly, until browned and aromatic. Add vegetable stock and cook until tender, transfer to large bowl.
  2. In a large saute pan, add red peppers, poblano peppers, jalapeno peppers, red onion and white onion, saute until vegetables are tender, transfer to quinoa bowl.
  3. On a large sheet pan, place corn kernels and season with the Cajun spice, roast in the oven until corn is crispy and well coated. Trasnsfer to quinoa bowl.
  4. Mix all ingredients in the bowl, until well combined.
  5. Transfer to the large mixing bowl for the stand up mixer, combine all other ingredients except flour, using the table top mixer and paddle attachment, mix until well combined.
  6. Slowly add 2 cups of rice flour, making sure to scrap sides and bottom of bowl, if needed slowly add more rice flour ½ cup at a time, until product keeps shape.
  7. Product should keep form easily, if needed add more rice flour.
  8. Form into 6oz patties, wrap in wax paper, and allow to sit over night
  9. To cook, lightly oil a skillet pan and cook both sides until golden brown, making sure its pass 145 degrees.


Rick’s Roadhouse
370 Richmond St. Providence, RI 02903
Open 7 days a week
Sun- Thurs 11:30-10 Late Night until 11 and bar until 1
Fri & Sat 11:30-11 Late Night until 12 and bar until 2

Voted RI’s Best BBQ
Rick’s Roadhouse takes you on a trip back in time. We have duplicated the great regional meals served by family owned restaurants to hungry travelers along route 66 from Chicago to California. Experience our warm, lively atmosphere and roll up your sleeves for some home cooked, Mom & Pop style, small town food. Enjoy BBQ from our World Class Rated Pit Masters and delicious sandwiches after hard days ride. Try our award winning “State Fair” desserts all baked on premise. Enjoy the down home hospitality, informal atmosphere, delicious food & affordable specialties that have been enjoyed by local and well informed travelers for many years.


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