Kobe Burgers at Home

For our last "cook at home" evening here at the rental house on Kiawah Island, South Carolina, we decided to do burgers (we had already made steaks one night and a lobster / shrimp / clam bake on another). The local market, Newton Farms, is a cross between Wegmans and Whole Foods with a nice butcher, fish market and produce section. While Susan and I went window shopping around Freshfield Farms, Rich, Alan and Connor went out for provisions to make our burgers.

They came home with four kobe beef patties, half pound each and buns from the bakery section of the store. The plan was to grill up the patties after being treated with Montreal seasonings and have available for everyone to construct their burger a selection of Boar's Head center, thick cut bacon, caramelized sweet onion, iceberg lettuce, tomato, ketchup, mayo, American & Blue cheeses.

We had an immediate technical difficulty...after the grill was heated up, right when Rich went to put them on, the propane tank ran dry. This being a rental house and us having only used the grill one other time, we were both shocked and outraged to be propane-less at this exact moment. But not to be swayed, we went with Plan B...cooking them in fry pans on the stove top. While the burgers might have lacked the telltale grill marks, they more than made up for in taste.

The picture above is Alan's burger. Kobe patty with melted blue cheese, lettuce, bacon, tomato, mayo, ketchup, caramelized onion on the fresh bun. The burger was really juicy and flavorful and cooked perfectly. The only issue was the bun...after two bites it begun a quick disintegration. The overall combination of condiments worked and resulted in a gorgeous burger experience.

We all deviated slightly with choice of toppings but all agreed, these were pretty spectacular burgers. We rounded out the meal with crisper french fries & ranch dressing and a green salad. Awesome!