American Kobe Beef "Sliders", Three Ways

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    Bacon, Lettuce, Tomato // Kalbi-Glazed, Wasabi Aioli // Roquefort Blue Cheese Fondue at the St. Regis' Motif Restaurant in Southern Cali...

    According to Serious Eats, "...And here I will repeat, a Kobe burger is always, always a bad idea. When cooked rare to medium-rare, as most chefs who put these on their menus usually recommend, the texture inevitably renders as mushy. It's like moist cat food on a bun, with the meat oozing out the sides and back as you try to eat the burger. Why turn a glorious piece of beef into minced meat?

    Kobe burgers are most often seen in mini-hamburger form, usually as an "appetizer" plate of three burgers, because A) this expensive beef is more affordable in smaller, sharable portions and B) the Kobe/Wagyu and the min-burger/"slider" trends seem to have peaked at the same time. Thankfully, both manias seem to have abated and you don't hear as much about these ill-conceived lil' ditties anymore."

    Unfortunately, i have to agree. These weren't the best tasting burgers. Iono how cat food tastes, but I see where they're going w/ it...

    aht.seriouseats.com/archives/2009/09/a-guide-to-glossary-...
    amoralaolla.blogspot.com/2010/03/burger-art.html
    www.thekitchn.com/thekitchn/ingredients-meat/kobe-beef-wo...
    sandwiched.tumblr.com/

    A part of my growing "The Over Six Dollar Burger(s) series"

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