Chef’s notes: For the best results, use a grill with a heavy grate, or a grill topped with a large cast iron grill pan. Kobe beef benefits from slower cooking, so don’t rush it!
Preheat grill to medium high.
Season patties and place on a preheated, cleaned, and freshly oiled grilling grid, or cast iron grill pan. Close lid and grill for 3 minutes, rotate patty 45 degrees and place back on grid – close lid and grill for 3 minutes longer.
Turn patty when it’s browned nicely on the first side, reduce grill heat to medium, and continue to grill to about 150 degrees internal. Add a thick slice of cheddar to the patty, and place split buns on grill to toast. Close lid to melt cheese, but don’t forget to check the buns!
Brush top bun with mustard, and top the bottom half of the bun with dry lettuce, tomatoes, and onions (this keeps the juice from soaking the bun). Some folks like Mayonnaise on the bottom bun – heaven forbid! Add the patty and top bun – carefully split into halves with a large chef’s knife. Serve with pickle wedges, and ketchup. Serves 2-4
– Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com
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