Smoked Kobe Square Burger

We all know that I'm a big cheeseburger fan. I've made lots and lots and lots of burgers over my career, and probably have crushed just as many on days off too. I have a whole bunch of cheeseburger recipes that I've shared over the years and today I'm sharing one more that is definitely one for the books. I started off with some ground kobe beef, shaped it into a square egg ring (cause why not) in a thick-cut pub style patty, then reverse smoked and seared it on the Alchemy. I cooked this burger medium then topped it with a crispy and melty mozzarella cheese blanket, grilled onions, bacon and jalapeno relish. The low and slow smoke in the Alchemy and the fast live-fire finish makes a burger like no other, a little bit of smoke and a lot of flavour. To find out how to make these Smoked Kobe Square Burgers keep reading or jump to the full recipe.

Set smoker to 300F. Finely chop the bread and butter pickles and place in a bowl, add the sweet relish, jalapeno sauce, mayo and mix. Set aside.

Cut the mozzarella into a thick piece, about ¼ inch thick. Shred the lettuce.

Cut the onion into three rings and place on the flattop with a bit of oil to char, flip midway until softened and nicely charred.

At the same time, cook the bacon to desired doneness and remove from the grill. Once done, remove the onions from the grill and set aside.

Using a square egg ring, form the ground Kobe beef into a ½ inch thick square patty. Season with salt on both sides.

Place in the smoker, directly on the shelf, for 10 minutes.

Remove carefully with a spatula and transfer straight to the elevated grill rack.

Place the thick-cut mozzarella onto the flattop and allow to char and start to melt.

Allow the burger to sear about 3 minutes, flip. Using a metal spatula, flip the charred mozzarella onto the burger, golden side up. Allow the burger to cook another 3 minutes over the open flame for medium or cook longer to your desired doneness. Toast the inside of the brioche bun on the flattop.

To build, place the burger on the bottom bun, top with the grilled onions, bacon and shrettuce. Add a generous dollop of jalapeno relish to the inside of the top bun and close the burger.

If you want to see that juicy medium cooked interior, cut in half and enjoy.

And now for the full recipe...

Smoked Kobe Square Burger

Makes 1 burger

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

¾ lb ground Kobe beef

½ tsp salt

1 slice thick cut mozzarella- correct size appropriate to the burger 

3-4 slices bacon

1/4 iceberg lettuce

1/2 onion

1 sesame seed brioche bun

Sauce:

2 tbsp chopped bread and butter pickles

2 tbsp sweet relish

2 tbsp jalapeno hot sauce

4 tbsp mayo

How to Make Smoked Kobe Square Burger

Set smoker to 300F.

Finely chop the bread and butter pickles and place in a bowl, add the sweet relish, jalapeno sauce, mayo and mix. Set aside.

Cut the mozzarella into a thick piece, about ¼ inch thick. Shred the lettuce.

Cut the onion into three rings and place on the flattop with a bit of oil to char, flip midway until softened and nicely charred. At the same time, cook the bacon to desired doneness and remove from the grill. Once done, remove the onions from the grill and set aside.

Using a square egg ring, form the ground Kobe beef into a ½ inch thick square patty. Season with salt on both sides. Place in the smoker, directly on the shelf, for 10 minutes. Remove carefully with a spatula and transfer straight to the elevated grill rack. Place the thick-cut mozzarella onto the flattop and allow to char and start to melt. Allow the burger to sear about 3 minutes, flip. Using a metal spatula, flip the charred mozzarella onto the burger, golden side up. Allow the burger to cook another 3 minutes over the open flame for medium or cook longer to your desired doneness.

Toast the inside of the brioche bun on the flattop.

To build, place the burger on the bottom bun, top with the grilled onions, bacon and shrettuce. Add a generous dollop of jalapeno relish to the inside of the top bun and close the burger. Cut in half and enjoy.

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