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.
With the quality meat, the only thing I added was Naturiffic Peppery Lime Salt, and it was time to make patties.
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.
If you get a chance to make a burger with this type of beef, I highly recommend it!