Kobe & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onions

There’s nothing like a great burger prepared on the pit but, as we all know, grilling the perfect burger can be challenging.  Back in 2011 I posted some grilling tips, in the event you need to hone your skills for the upcoming season.

That said, even if you are a master at the grill, a burger is just a boring burger unless you know how to jazz it up, changing it from ordinary to extraordinary!

My favorite burger is a Kobe Beef Burger! 

What’s Kobe Beef?

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.

Kobe beef provides a rich, complex beefy flavor, it’s marbled with fat and has a looser texture than Angus beef.  Although the meat has a higher fat content, its ratio of monounsaturated fat over saturated fat is higher than Angus meat, thus making the meat a healthier choice.

Since the fat content is higher, you have to be careful not to overcook the Kobe burger or all the flavorful goodness will disappear with the cooking.Therefore, special care should be used when grilling.  Here are some simple tips:

Remove Kobe burgers from refrigerator – set out until they reach room temperature, insuring even cooking.

2013-04-05 03:45:29

Source: http://in-homeculinaryclasses.blogspot.com/2013/04/kobe-smokey-cheddar-burger-with-beer.html