Wow, 56 grams of fat (nearly 2 oz.) per 8 oz. burger.
Each patty is individually vacuum-sealed and measures 4.5 inches in diameter.
Each patty is about 1 inch in thickness.
The burger hits a screaming hot cast iron pan. I seasoned with a bit of black pepper and salt.
Time for a flip.
The burger resting.
I used a simple brioche bun from Trader Joe's.
The assembled burger with a slice of white onion (it's there, trust me). I accidentally over-toasted the bun.
The burger cut in half.
Close up of the burger.
I overcooked this burger but it was still quite tasty. The center turned out medium but was very juicy and tender. I will adjust the cooking time and temperature next time for a medium-rare burger.
How long did you cook it for on each side ? I just bought it, but trying to figure out the optimal cooking time. thanks.
ReplyDeleteBest burger I've had outside of the Idaho panhandle in about a decade. Somewhat expensive, but they are reputed to actually be from Kobe Japan.
ReplyDeleteNo they are domestic a hybred of wagyu and Angus beef called American style Kobe. No beef can be imported from Japan.
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