Fustini's Oils and Vinegars
Kobe Beef Burger

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Kobe Beef Burger


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Kobe Beef Burger

Submitted by Chef John Vander Jagt


  • 1 1/2 pounds 80% lean ground beef chuck
  • Kosher salt and freshly ground pepper
  • 8 thin slices cheddar cheese (optional)
  • 4 soft sesame buns, split
  • Bibb lettuce and sliced tomato, for topping
  • Fustini’s Onion Balsamic Jam


Step 1. 

Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4 in.wide, 1 in. thick patties. Make a 2 in. wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.

Step 2. 

Preheat grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt. Serve the patties on buns, top with lettuce and tomato.

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