American Kobe CheeseBurger

American Kobe (Waygu) may not be a match for it's Japanese counterpart, but it is the closest we are likely to find in this country. So when my wife brought home a pound of American BBQ Co. American Style Kobe Ground Beef, I knew it was time to make burgers.

American BBQ Company's American Style Kobe Beef

With the quality meat, the only thing I added was Naturiffic Peppery Lime Salt, and it was time to make patties.

Ground Kobe Beef seasoned with Naturiffic Peppery Lime Salt

Patties

Close-up of seasoned burger patty

With the burger patties made, it was time to turn my attention to the grill.

Today's choice was the '50s era cast iron Cue-Grill (made by Atlanta Stove Works) that I restored last fall.
This grill will get extremely hot and is the perfect tool to get this Kobe Beef burger cooked.

There was some charcoal left in the bottom from the last cook, to this I added a hickory split, and then added fresh hot charcoal on top.

With this quality beef, I didn't want to over cook it, so I pulled it at medium rare then dressed it with a slab of sharp cheddar.

Once the cheese had some melt going, the cheeseburger was laid on a foundation of fresh romaine and local tomatoes.

American Kobe Cheeseburger

If you get a chance to make a burger with this type of beef, I highly recommend it!