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Kobe Burgers


  • 2 Pounds Kobe Burgers (thawed)

  • 1 once Dried Porcini

  • 3oz shitake mushrooms stemmed and sliced

  • 2 Springs Fresh leaves Thyme chopped

  • 1 shallot minced

  • Taste salt and pepper

  • Slices or gruyere or brie cheese



Place the porcini mushrooms in a small bowl and add ¼ of warm water to reconstitute them let soak for at least 25 minutes. When porcini are ready sauté the shitake mushrooms in a little oil and add the shallots and thyme once cooked strain and add the porcinis. Place the mushroom mixture in a bowl and add the Kobe meat. Season with salt and pepper. Form the Burgers into 4 larger or 6 small burgers. Place on a preheated grill or Pan grill until done your likeness.

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