American Kobe (Wagyu) Beef Burgers with Sautéed Onion, Mushrooms & Jalapeños

I love burgers of all ilks, but when you want to splurge, there's nothing better than an American Kobe or Wagyu beef burger - so moist, succulent, and naturally flavorful. A couple weeks ago I bought a 5-lb. log of ground American Kobe from Snake River Farms in Idaho www.snakeriverfarms.com through their online store and concocted this simple burger recipe that I think is a keeper. I portioned out the meat into 1/2 lb. balls and, what I didn't use right away, I flattened into patties, layered each with a sheet of waxed paper, stacked into a Ziploc bag, and froze for later use. The key to this recipe is not to overcook the burger and to use minimal seasonings and simple toppings so as not to obscure the natural flavor and taste of the beef. 

Ingredients:
2 lbs. American Kobe/Wagyu ground beef, shaped into four 1/2-lb. balls
Salt
Pepper
Granulated garlic

Slices of white cheddar, Monterey Jack, Gruyere, Fontina or Provolone cheese

4 large Hawaiian or Brioche hamburger buns, toasted
Mayonnaise

Toppings: 
http://www.thegrubfiles.blogspot.com/2015/09/sauteed-mushrooms-for-burgers-and-steak.html
Sauteed onions
Sauteed mushrooms
Sauteed jalapeños 

Iceberg lettuce leaves
Kosher dill pickle slices

Sliced tomatoes

1. Prepare the sautéed onions, mushrooms and jalapeños ahead of time. Set aside until ready to use (ok to refrigerate if not using right away - just reheat in a skillet before serving).

2. Heat a large non-stick skillet over medium high heat (do not add oil). Add the meat balls and let sear for about 1 minute.

3. Using a spatula, smash down on the burger balls and flatten each into a 1/2" patty. Season with a sprinkling of salt, pepper, and granulated garlic. Sear for 2 minutes.

4. In the meantime, toast the buns in a toaster oven for about 2 minutes. 

5. Turn the patties over and season with a pinch of salt, pepper, and granulated garlic. Saute for another 1 minute until the patties are medium-well. Top each with 1 or 2 cheese slices, cover, and cook 1 minute or until cheese has just melted. Do not overcook.

6. To serve: Place the buns onto individual serving plates. Spread mayonnaise on both sides of each bun, then top with the Kobe burgers. 

7. Garnish with lettuce, onions, mushrooms, jalapeños, tomato and pickle slices. 

8. Slice each burger in half, if desired, for easier eating. 

 5 lb. log of frozen ground American Kobe beef from Snake River Farms. 

 Beef shaped into 1/2 lb. balls. If not using right away, press into patties and freeze. 

Place the meat balls in a non-stick skillet (no oil added) over medium high heat.  

After one minute, flatten the balls into patties with a spatula. 

Season lightly with salt, pepper, and granulated garlic. 

Cook another 1 minute and flip the patties over. Season lightly with more salt, pepper and granulated garlic.

 After 1-2 minutes, top the patties with grated cheese or cheese slices. Cover to melt. 

Spread mayonnaise on both sides of the toasted hamburger buns, top with the burger, lettuce, tomato, sauteed onions, mushrooms, jalapeños and dill pickles.