American Kobe Burger Recipe

Form patties

Divide the 1 lb American Wagyu ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4 to 1 inch thick and slightly wider than the bun. Do not overwork the meat—handle minimally to keep the interior tender.

Indent centers

Use your thumb to make a shallow 1/2-inch dimple in the center of each patty. This helps the patty cook evenly and prevents doming.

Season patties

Brush or sprinkle both sides of each patty with 1/2 tsp Kosher salt (total 1 tsp) and 1/4 tsp freshly ground black pepper per side (total 1/2 tsp). Lightly brush one side of each patty with 1/2 tsp Worcestershire sauce so the flavor binds to the surface.

Preheat grill or pan

Preheat a charcoal or gas grill for direct high heat, target grates at roughly 500°F (260°C). Alternatively, preheat a heavy cast-iron skillet or griddle over medium-high heat until shimmering. Lightly oil grates or skillet with 1 tbs vegetable oil to prevent sticking.

Char-grill patties

Place patties on the hot grill or skillet, seasoned-side down. Cook undisturbed for 3 to 4 minutes until a deep brown crust forms. Flip once and cook another 3 minutes for medium-rare to medium (internal temp ~130–135°F). Adjust 1–2 minutes more for medium-well. During the last 60 seconds of cooking, place one American cheese slice on each patty and close the grill lid or cover the skillet to melt the cheese.

Toast buns

Split brioche buns and lightly butter the cut sides with the softened unsalted butter (about 1 tbs total for both buns). Place cut-side down on the grill or in a skillet over medium heat for 1 to 2 minutes until golden and lightly crisp. Remove and keep warm.

Prepare sauces

In a small bowl, mix 2 tbs mayonnaise with 1 tsp yellow mustard. Adjust seasoning to taste. This is the burger spread.

Slice vegetables

Thinly slice the red onion into rings (use about 2–3 rings per burger). Slice the tomato into 1/4-inch thick slices. Wash and pat dry 2 iceberg lettuce leaves.

Assemble burger

Spread about 1 tbs of the mayo-mustard sauce on the bottom bun. Place one lettuce leaf on the sauce, add a tomato slice, then the hot cheeseburger patty (cheese side up). Top the patty with 2 dill pickle slices and a couple rings of red onion. Spread the remaining sauce on the top bun and crown the burger. Serve immediately.

Serve each American Kobe Burger hot with your choice of sides (fries, chips or salad). For best texture and flavor, eat within 5 minutes of assembly. Leftover cooked patties can be refrigerated for up to 2 days and reheated gently to avoid drying out.