Category - Natural, Kobe and Wagyu Beef
Kobe Burger
SKU: 143

20 (Half Pound) Wagyu "Kobe Style" Beef Burgers.

Absolutely the best burger you can put on your grill! 

Wagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. Also known as "Kobe-Style Beef", the meat from Wagyu cattle is known worldwide for its marbling characteristics and increased eating quality through a naturally-enhanced flavor, tenderness and juiciness.

Because of the Wagyu cattle's genetic predisposition and special diet, Wagyu yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.


  • 3 Brioche Buns
  • 1 lb ground Wagyu Beef
  • Salt
  • Fresh Ground Pepper
  • Butter
  • 3 sliced Aged White Cheddar
Red Wine Caramelized Onions
  • 1 large onion
  • 1/2 tbsp butter
  • 1/2 tbsp oil
  • 2 tbsp red wine
  • Salt
Roasted Garlic Aioli
  • 4 cloves large of garlic
  • 1/3 cup Mayo
  1. Spread butter onto the inside of each bun slice and lightly toast, butter side down, in 12" skillet on medium heat until the cut side of the bun develops a crispy, toasted, exterior. Turn off the heat once done.
  2. Divide 1 lb of beef into three equal sections and form into round patties, being careful not to over work the meat. Press an indentation into the center of each patty to prevent it from puffing excessively during cooking.
  3. Season each side of the patty liberally with salt and pepper.
  4. Add enough butter to coat the bottom of a skillet heated to medium high and gently place in the patties once it has melted. Work in batches if necessary.
  5. Once in the pan, do not move the patties, or press/squish the meat. Moving the patties unnecessarily will prevent a good sear from forming and pressing the meat is a deadly sin that causes delicious juices to escape.
  6. After ~ 2 minutes of cooking, flip each patty and add a slice of cheddar to the top of the patty while the burger finishes cooking.
  7. Remove from the skillet while burgers are rare, or medium rare (~125 degrees). Overcooking Wagyu beef will cook out all of the flavorful goodness that makes Wagyu a premium product.
  8. Place patty on toasted bun slathered with roasted garlic aioli, and topped with caramelized onions.
Red Wine Caramelized Onions
  1. Slice ends off of onions, cut in half and then cut into 1/8" strips.
  2. Add butter and oil into saute pan and heat to medium low.
  3. Add onions and salt to taste.
  4. Cook 45 minutes, stirring occasionally to prevent scorching, until onions are brown and sticky. Don't raise the heat to rush the process or the flavors won't develop.
  5. When onions are caramelized deglaze the pan with red wine and stir liquid into onions.
  6. Remove onions from pan and set aside, keeping warm.
Roasted Garlic Aioli (Prepare while onions caramelize)
  1. Roast garlic cloves in oven pre-heated to 375 for 30 minutes, or until cloves are soft to the touch. Check regularly to ensure they do not overcook.
  2. Smash the cloves into a paste and mince with knife to ensure they are fully separated.
  3. Mix with 1/2 cup mayo and set aside.
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