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Kobe beef burgers?

wkygriller
wkygriller Posts: 408
edited November -0001 in EggHead Forum
On our last trip to Trader Joe's one of the sales associates recommended the kobe beef burgers, so we bought a few. I am going to give them a try on the egg tonight, but have never cooked this kind of beef before. They are 1/2 lb burgers. Any suggestions?
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Comments

  • FLbobecu
    FLbobecu Posts: 309
    Well, depending on the fat content and the type of beef that was ground, you might consider cooking them indirect - I know, you are probably thinking, "no way!".

    I've done brisket burgers a handful of times, and they cook much faster than traditional ground chuck or anything else commonly used for ground beef.

    Furthermore, traditional Kobe beef, naturally cooks faster than most US meat.



    And I'm part of the camp that believes in flipping many times during a cook, than just once or twice. By that, I mean I normally flip steaks and burgers like every minute or two, just long enough for it to cook, trying to maintain most of the juices in the meat, by not allowing it to drip (or minimizing the amount of time the juices drain). Flipping much more often, I've found, helps keep the juices in - but you often don't get those pretty grill marks - that's fine with me.


    Anyways, good luck, and let us know how it turns out!
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  • achtungpv
    achtungpv Posts: 39
    IMHO, burgers is a waste of Kobe beef. I've had them at restaurants and they've always been inferior to plain ole chuck burgers.
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  • Denbbq
    Denbbq Posts: 84
    Local butcher shop has kobe burgers available year round. I swear by them and won't buy anything else. They have more full flavor and if you cook them a little slower than normal they are incredibly moist.
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  • snake701uk
    snake701uk Posts: 187
    Real Kobe beef is wasted in a burger. What is the point in the marbling, if you grind it up? Just add fat to normal ground beef and you will have a similar effect. Kobe beef is an amazing experience. In Japan!
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  • FLbobecu
    FLbobecu Posts: 309
    Because not every single cut has that intense marbling - but it still has that unique, Kobe, flavor.

    It's not like they're grinding up $75+ steaks into burgers..
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  • wkygriller
    wkygriller Posts: 408
    Just got finished eating the best burger I've ever eaten. Followed flbobecu's suggestion on constant turning and indirect. Very little shrinkage and great texture. Will buy these again :woohoo:
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  • FLbobecu
    FLbobecu Posts: 309
    wkygriller wrote:
    Just got finished eating the best burger I've ever eaten. Followed flbobecu's suggestion on constant turning and indirect. Very little shrinkage and great texture. Will buy these again :woohoo:


    Glad it worked out for you. :)
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  • snake701uk
    snake701uk Posts: 187
    I am pleased it was good for you. I should try the same. Andy
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