Kobe beef burgers are the best burgers available. The intense marbling of Kobe beef creates a buttery tenderness and flavor far beyond that of conventional burgers. They’re also less likely to be dry than plain burgers, as long as you don’t overcook them. These Kobe patties each weigh half a pound prior to cooking, ensuring a hearty finished burger that won’t leave you hungry.

These Kobe beef patties are from domestic Waygu (meaning "Beef of Japan") cattle that are descendents from Japanese herds and raised in the United States. Their intricately marbled beef is legendary and the result of careful breeding and a highly regimented diet. That marbling creates beef that is the most tender, juicy, and flavorful available.

Our Kobe Beef is raised without added hormones or antibiotics.

We also offer 2oz Kobe beef sliders and bulk ground Kobe beef chuck.

Applications: Topped with sautéed wild mushrooms and caramelized onions, these Kobe burgers will take your next barbecue to the next level! Why not make your own aioli (perhaps spiced with dried peppers) as a condiment? And remember that overcooking a Kobe Burger should be a crime – drying them out will destroy the tender texture and intensely beefy flavor that makes Kobe beef special.

Origin: United States

How to Store & Share: These burgers will arrive frozen and separated into 1lb (two burger) packs. This allows you to thaw what you want to cook and throw the rest back into the freezer, or you can easily split the case with your friends and family. For thawing guidelines please refer to Safely Defrosting Food for Maximum Flavor.

Specifications: Each ten pound box of Kobe Burgers contains 20 - 1/2 pound frozen burger patties.

Shipping Method: Fedex Overnight

Browse more Kobe beef cuts and specialty burgers. Kobe burgers make a great Corporate Food Gift.

Espresso Infused Hyper Kobe Burgers
Recipe by: Chef John

1 Cup Fresh Brewed Espresso Coffee
1 Red Onion Finely Chopped and sautéed in EVOO (extra virgin olive oil)
6 Garlic Cloves finely chopped and added to the sautéed onions for the last few minutes ¾ Cup soy sauce
4 Tbs Rice Wine Vinegar
3 Tbs Worcestershire
3 Tbs Black Sesame Seeds
Salt and Pepper to taste
Half pound of Danish Blue Cheese (set aside for topping after steak burgers are cooked)
1 to 1.5lbs Kobe Beef
6 to 8 Onion Buns or Chibata Buns
Romaine Lettuce Leaf for Garnish

Sauté the onion until soft and translucent, add the garlic sauté on low approximately 1 to 2 minutes. In a large bowl place all the ingredients, adding the ground steak last. Be sure to ball the ground steak as to not get to much moisture from the marinade. You may also salt and pepper the meat before balling as additional seasoning, if you like. Sal the bowl tightly with plastic rap and refrigerate for at least 3 hours or overnight if possible.

Remove the meat, drain well. Be sure to not mix the meat too much with the marinade or the burgers will fall apart before they hit the grill.

Add the marinade mixture to a sauté pan and reduce it by ½ to ¾ after reduction remove from heat and ad in 1 stick of butter cut into small pieces, one piece at a time until each piece is dissolved into the mixture and then ad the next piece, be certain to stir or whisk constantly. This will make a great topanade for the finished steak burgers.

Grill ground steak burgers over a medium high heat gas grill or a charcoal grill for at least 7 to 8 minutes per side for medium rare or grill until you have reached your desired doneness. Do not cook over Medium Well, they just won’t taste good!

Place one romaine leaf on the bottom bun and the ground steak burgers on top of the bun and place a heaping teaspoon of the sautéed onions and drizzle with crumbled blue cheese and the reduction you made from the meat marinade. Place the top bun on slightly tilted for affect and visual appeal and serve!