Kobe beef refers to the meat originally cultivated from the Wagyu cattle breed in Kobe, a Japanese region. The Wagyu cattle breed produces a more tender, flavorful meat than other cattle breeds. Although Wagyu cattle are now raised in areas other than Japan, such as the United States and Australia, it is available in a limited quantity compared to other beef and is considered a delicacy. If you get your hands on Kobe beef to make burgers, make sure you cook them slowly and carefully to prevent ruining their unique flavor and wasting money.
• Remove the Kobe beef burgers from the refrigerator. Let them sit until they reach room temperature because heating them when they are chilled will shock the meat and make it cook unevenly.
• Set a grill to “medium high” heat or preheat a cast iron grill pan on the stovetop over “medium high.” Sprinkle the burgers lightly with salt and pepper just to enhance the flavor.
• 3 Pour 1/4 cup olive or vegetable oil into a small bowl. Dip a pastry brush into the bowl and lightly brush the oil in a thin, even layer across the grill grates or pan to ensure the burgers don’t stick when you try to flip them.
• Add the Kobe beef burgers to the preheated grill or grill pan and heat for three to six minutes or until you see that the bottom of the patties have distinctive grill lines. Use a spatula to carefully flip the burgers over.
• Lower the grill or grill pan heat to “medium” and heat the burgers for another three to five minutes, then flip them over again. Continue slowly heating and flipping the burgers every three to five minutes.
• Insert an instant-read meat thermometer into the center of a Kobe burger each time you flip the burgers to prevent incorrectly estimating the cooking time. Remove the burgers from the heat once the thermometer reads 150 degrees F, then add to the buns and serve.