Saturday, March 10, 2012

Simply Delicious Kobe Beef Burger

     For this burger recipe I wanted something simple. I wanted an outrageously tasty burger, but not something flashy. Just a good old burger. When I set out to craft this masterpiece I started at the butcher. To say he gasped when I asked him to grind the Kobe steak was an understatement, but when I told him my plans for this burger , he nodded and happily got to work, only remarking that I bring him a sample! Sometimes it's great to try a fancy burger loaded with all sorts of fancy toppings, but I just  thought the beef should speak for itself. No bacon , no cheese, just some real deal, I'm not playing around Kobe beef! With that I give you, The Kobe Burger

Prep Time- 10 min
Cook Time- 12-15 min
(serves 4)
3/4 lb Kobe Skirt steak (Ground)
1/4 lb ground chuck
Soft Sesame Seed Buns

Refrigerated half sour pickles
Baby Arugula
Red Onion

1/2 cup Ketchup
1/4 cup Mayonnaise
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/4 tsp Cayenne Pepper

     Mix the beef together and form patties. Season the outside liberally with salt and pepper. With Kobe beef you want to make sure not to cook the burger on high heat. Kobe beef is sensitive, so you don't want to ruin the flavor by heating it too quickly. Let the beef stand out at room temperature for 30-minutes before cooking and place either on a grill or cast iron pan set to med high. Cook for about 4 minutes on each side then lower the flame to medium and cook on both sides again for about another 2 minutes each. Cooking the beef like this will insure you do not ruin the delicate flavor of this delicious delicacy.
     In a separate bowl combine the ingredients for the sauce. Lightly toast the buns, and when the burgers are done stack your toppings and smear some of the sauce on the top bun. Now enjoy the unique flavor that Kobe beef has to offer. I guarantee this will be one of the best burger recipes you try!


  1. Excellent! Just prepared it for dinner. The wife loved it too. Thanks.

  2. what is the purpose of adding chuck to the Kobe beef? Wouldn't that change the delicate flavor of the Kobe?

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