I had the best burger in my life over the weekend

[OCGuy]

Although the American Wagyu is nowhere near the quality as that from Japan, I figured I would give it a try at a local steakhouse. It was under $20, and absolutely amazing! The only thing that could even come close is a Bison burger....

I highly doubt the American version gets the daily massages and beer though. Also, anyone who ground real Kobe beef into a burger and paid $100 should be hanged.

Has anyone else tried one?

 

[oiprocs]

No, but it does sound deeeeelish.

 

[Howard]

American Wagyu doesn't need the special treatment. Also, have you had real Kobe beef?

 

[TallBill]

Kobe is special because of its unique marbling in the center of the cut. If you grind it up into ground beef, it's just like adding extra fat to a regular burger 😉

 

[OCGuy]

Originally posted by: TallBill
Kobe is special because of its unique marbling in the center of the cut. If you grind it up into ground beef, it's just like adding extra fat to a regular burger 😉

Sorry, it tasted nothing like a cheap fatty ground round. I know the power of suggestion is strong, but I can tell the difference.

 

[TallBill]

Originally posted by: OCguy

Originally posted by: TallBill
Kobe is special because of its unique marbling in the center of the cut. If you grind it up into ground beef, it's just like adding extra fat to a regular burger 😉

Sorry, it tasted nothing like a cheap fatty ground round. I know the power of suggestion is strong, but I can tell the difference.

My point is that it was probably good because of the way it was prepped, not because of what it started as. My guess is that whatever restaurant that you ate at could make a damn good regular burger with with regular ground beef.

 

[Chryso]

Originally posted by: OCguy

Originally posted by: TallBill
Kobe is special because of its unique marbling in the center of the cut. If you grind it up into ground beef, it's just like adding extra fat to a regular burger 😉

Sorry, it tasted nothing like a cheap fatty ground round. I know the power of suggestion is strong, but I can tell the difference.

Of course you can. You are special!

 

[djheater]

Originally posted by: Chryso

Originally posted by: OCguy

Originally posted by: TallBill
Kobe is special because of its unique marbling in the center of the cut. If you grind it up into ground beef, it's just like adding extra fat to a regular burger 😉

Sorry, it tasted nothing like a cheap fatty ground round. I know the power of suggestion is strong, but I can tell the difference.

Of course you can. You are special!

Well, he is obsesseive compulsive. Maybe he pays particular attention to his burgers.

 

[OCGuy]

Originally posted by: Chryso

Originally posted by: OCguy

Originally posted by: TallBill
Kobe is special because of its unique marbling in the center of the cut. If you grind it up into ground beef, it's just like adding extra fat to a regular burger 😉

Sorry, it tasted nothing like a cheap fatty ground round. I know the power of suggestion is strong, but I can tell the difference.

Of course you can. You are special!

asl?

 

[melchoir]

burgers with low fat content generally suck. 90/10, 93/7 are crappy burger meat.

 

[Fritzo]

Bison is a bit gamey.

 

[Ns1]

Originally posted by: Fritzo
Bison is a bit gamey.

Not in the least IMHO, esp. when compared to something gamey-er like mutton.

 

[GagHalfrunt]

Originally posted by: TallBill
Kobe is special because of its unique marbling in the center of the cut. If you grind it up into ground beef, it's just like adding extra fat to a regular burger 😉

That. If you tasted a difference it was because you just spent a fortune on ground beef and you WANTED to taste a difference. Once you grind up Wagyu or Kobe everything that makes it special is lost.

 

[BurnItDwn]

I had an awesome cheeseburger today from Il Forno Pizzaria in Deerfield IL.

I had their "unusual burger" with Bacon, provolone, and green peppers as well as raw onion, mustard, lettuce, pickles.

It was delicious, even better than the Baconator, but I would agree than it's about one or two knotches below the "Tough Guy" from Boston Blackies

 

[JS80]

Never had a kobe burger, but I prefer American Wagyu over Japanese...Japanese one is just so rich and the cost over American is not justified IMO.

 

[PricklyPete]

Originally posted by: TallBill
Kobe is special because of its unique marbling in the center of the cut. If you grind it up into ground beef, it's just like adding extra fat to a regular burger 😉

You mean just like a Bubba burger...yum.

 

[effowe]

Originally posted by: BurnItDwn
I had an awesome cheeseburger today from Il Forno Pizzaria in Deerfield IL.

I had their "unusual burger" with Bacon, provolone, and green peppers as well as raw onion, mustard, lettuce, pickles.

It was delicious, even better than the Baconator, but I would agree than it's about one or two knotches below the "Tough Guy" from Boston Blackies

Since you are in the area, you definitely need to check out Kuma's Corner. They arguably have the best burgers in Chicago. It is a Heavy Metal burger bar, where all the burgers are named after Metal bands, and they also have a huge microbrew beer selection. Check out their list of burgers...

?OUR FAMOUS KUMA BURGER? Bacon, Cheddar, Fried Egg 10

KAIJO Bacon, Bleu Cheese, Frizzled Onions 10

BLACK SABBATH Blackening Spice, Chili, Pepper Jack, Red Onion 10

YOB Smoked Gouda, Bacon, Roasted Red Peppers, Roasted Garlic Mayo 10

IRON MAIDEN Avocado, Cherry Peppers, Pepper Jack, Chipotle Mayo 10

SLAYER Pile of fries topped with a ½ lb. Burger, Chili, Cherry Peppers, Andouille, Onions, Jack Cheese, and Anger 12

NEUROSIS Cheddar, Swiss, Sautéed Mushrooms, Caramelized Onions, Horseradish Mayo 10

METALLICA Buffalo Sauce, Bacon, Bleu Cheese Dressing 10

MELVINS Fresh Basil, Prosciutto, Mozzarella, Tomato, Onion 10

CLUTCH Cheddar, Swiss, Jack, Smoked Gouda 10

MASTODON BBQ Sauce, Cheddar, Bacon, Frizzled Onions 10

LED ZEPPELIN Pulled Pork, Bacon, Cheddar, Pickles 11

JUDAS PRIEST Bacon, Bleu Cheese Dressing with Apples, Walnuts, and dried cranberries 10

MOTORHEAD Goat Cheese, Kalamata Olives, Oregano, Tzatziki, Onion, Tomato 10

MAYHEM Sliced Jalapenos, Pancetta, Pepper Jack, Gardinera Mayo 10

DARK THRONE Chipotle Peppers, Goat Cheese, Fresh Pico de Gallo 10

GOBLIN COCK Bacon, Cheddar Cheese, ¼lb. Vienna Hot Dog, Tomatoes, Onion, Neon Green Relish, Sport Peppers, Pickles, Celery Salt Mustard 12

MINSK Pastrami, Swiss Cheese, Sauerkraut, Brown Mustard 12

FU MANCHU Grilled Japanese Eggplant, Teriyaki sauce, Wasabi Mayo, Frizzled Daikon Radish 12

PLAGUE BRINGER Roasted Garlic Mayo, Tortilla Strips, Chicago CO-OP hot sauce, Fresh Garlic, Pepper Jack, Sliced Jalapenos 12

HIGH ON FIRE Siracha Hot Chili Sauce, Prosciutto, Roasted Red Pepper, Grilled Pineapple, Sweet Chili Paste 12

LAIR OF THE MINOTAUR Caramelized Onions, Pancetta, Brie, Bourbon Soaked Pears 12

I was there yesterday and had the burger of the month, the "Swine Flu." It had, among other things, a Chipotle Avocado Cream, Fresh Pico de Gallo, and Tortilla strips, EPIC.

 

[spidey07]

Originally posted by: GagHalfrunt

Originally posted by: TallBill
Kobe is special because of its unique marbling in the center of the cut. If you grind it up into ground beef, it's just like adding extra fat to a regular burger 😉

That. If you tasted a difference it was because you just spent a fortune on ground beef and you WANTED to taste a difference. Once you grind up Wagyu or Kobe everything that makes it special is lost.

Not really. Depending on how it was ground I'm sure there was a texture as well as flavor difference. When you grind meat it doesn't magically become the exact same perfect mixture of meet/fat.

 

[KillerCharlie]

I have American Kobe beef before... it was better than regular ground beef but wasn't extremely amazing. As you mentioned, it's more likely the preparation than the meat.

They probably feed the cattle Coors light or something like that.

 

[Babbles]

The fiancee and I had some Kobe burgers at a joint on the west side of Manhattan (Meat Packing district?) - can't remember the name of the place, but it is some pricey steakhouse sort of joint.
Anyhow those burgers were pretty phenomenal. They were huge pieces of meat, but almost had a fluffy texture and didn't give you the sort of over-filled sensation that a 'normal' giant piece of hamburger would typically do. Kobe burgers are great and I highly recommend others give them a try if they are able to.

 

[marincounty]

I had Kobe beef when I was in Japan many years ago. More tender and flavorful than any steak I've ever had. AFAIK there are only a few restaurants in the U.S. that have real Kobe beef. There are a few in the SF bay area, here is one. I think it is $145 for a Wagyu steak. They had a review of this restaurant on TV, and some guy paid $250 for his steak dinner, and said it was by far the best steak he ever had and worth it.

 

[Babbles]

Originally posted by: GagHalfrunt

Originally posted by: TallBill
Kobe is special because of its unique marbling in the center of the cut. If you grind it up into ground beef, it's just like adding extra fat to a regular burger 😉

That. If you tasted a difference it was because you just spent a fortune on ground beef and you WANTED to taste a difference. Once you grind up Wagyu or Kobe everything that makes it special is lost.

I think both of the above statements are somewhat innocently ignorant. Meat - any meat, Kobe or otherwise - is more than just what the fat content is and as such would get "lost" during grinding. There are so many obvious tasting differences between the breed of cattle and their diet and frankly to think otherwise is just quite simply being intellectually dishonest.

 

[The Boston Dangler]

Originally posted by: BurnItDwn
I had an awesome cheeseburger today from Il Forno Pizzaria in Deerfield IL.

I had their "unusual burger" with Bacon, provolone, and green peppers as well as raw onion, mustard, lettuce, pickles.

It was delicious, even better than the Baconator, but I would agree than it's about one or two knotches below the "Tough Guy" from Boston Blackies

not from boston, makes me wonder if they even have blackies.

Originally posted by: effowe


?OUR FAMOUS KUMA BURGER? Bacon, Cheddar, Fried Egg 10

et cetera

very strong menu, but this gets a WTF

SLAYER Pile of fries topped with a ½ lb. Burger, Chili, Cherry Peppers, Andouille, Onions, Jack Cheese, and Anger 12

 

[JS80]

Originally posted by: The Boston Dangler

Originally posted by: BurnItDwn
I had an awesome cheeseburger today from Il Forno Pizzaria in Deerfield IL.

I had their "unusual burger" with Bacon, provolone, and green peppers as well as raw onion, mustard, lettuce, pickles.

It was delicious, even better than the Baconator, but I would agree than it's about one or two knotches below the "Tough Guy" from Boston Blackies

not from boston, makes me wonder if they even have blackies.

Originally posted by: effowe


?OUR FAMOUS KUMA BURGER? Bacon, Cheddar, Fried Egg 10

et cetera

very strong menu, but this gets a WTF

SLAYER Pile of fries topped with a ½ lb. Burger, Chili, Cherry Peppers, Andouille, Onions, Jack Cheese, and Anger 12

maybe it's made from a mad cow?

 

[GagHalfrunt]

Originally posted by: Babbles

Originally posted by: GagHalfrunt

Originally posted by: TallBill
Kobe is special because of its unique marbling in the center of the cut. If you grind it up into ground beef, it's just like adding extra fat to a regular burger 😉

That. If you tasted a difference it was because you just spent a fortune on ground beef and you WANTED to taste a difference. Once you grind up Wagyu or Kobe everything that makes it special is lost.

I think both of the above statements are somewhat innocently ignorant. Meat - any meat, Kobe or otherwise - is more than just what the fat content is and as such would get "lost" during grinding. There are so many obvious tasting differences between the breed of cattle and their diet and frankly to think otherwise is just quite simply being intellectually dishonest.

No, what's ignorant is believing that the flavor of kobe is somehow superior. That's bullshit. The entire raison d'etre of Kobe and Wagyu is TEXTURE. It's about marbling, it's about fat content, it's about tenderness. If and I use the word if VERY loosely here, IF Kobe tastes different from other beef nobody, not even the people peddling the stuff, have been able to show that it tastes better. It's not about flavor and the only people who think otherwise are the morons who convince themselves that a $100 hamburger is a good idea. Anthony Bourdain sums it up nicely:


?Why meatheads eat Kobe burgers.? by Anthony Bourdain

Enterprising restaurants are now offering the ?Kobe beef burger,? enticingly priced at near or above $100 a pop. And if there?s a better way to prove one?s total ignorance of all three words - Kobe, beef, and burger - this, my friends, is it. It?s the trifecta of dumb-ass. The Kobe experience is principally about the marbling, the even distribution of fat through lean. A hamburger is a bunch of lean beef thrown into a grinder with varying degrees of fat. If you are foolish enough to order a Kobe burger, you are entirely missing the point. Firstly, the fat will melt right out of the thing while cooking. Secondly, you are asking the chef to destroy the very textural notes for which Kobe is valued by smarter people. Thirdly, for an eight-ounce Kobe burger, you are paying for the chef to feed you all the outer fat and scrap bits he trimmed off the outside of his ?real? Kobe so he can afford to serve properly trimmed steaks to wiser patrons who know what the hell they?re doing. And fourthly, you?re paying a hundred bucks for a freakin? hamburger! Get over yourself! You?ve already established you?re too drunk and stupid to enjoy it in the first place.