Kobe beef burgers?

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!

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.

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..

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.