Dennis Quaid - KOBE BURGER

The whole thing about this was cooking the high quality meat that is usually delivered frozen. If thawed before cooking, you usually end up with a mushy burger.

These big thick Kobe style burgers (8 oz.) are best cooked frozen, over medium heat, about 6 or 7 minutes per side.

You know they are ready to flip when you start to see moisture rise from the sides and detect some thawing on the top side (6 minutes). Turn and cook 7 more for medium rare (8 for medium).

I used "SRF" Snake River Farms, American Kobe style beef, 8 oz. patties. CLICK HERE TO VISIT SNAKE RIVER FARMS WEBSITE

Enjoy!