Bistro Kobe Beef Burger

Breaking Burger Boundaries

The burger is an iconic comfort food that exemplifies versatility and menu innovation like no other. As a culinary chameleon, burgers can be built using various proteins and customized accents that thoughtfully communicate your brand story. Incorporate elements like freshly baked buns and interesting toppings, sides, and condiments that produce a burger offering that surprises and excites customers. Utilize the familiarity of this universally admired sandwich to provoke nostalgia for customers while providing a unique experience.

Bistro Kobe Beef Burger
Bistro Kobe Beef Burger served with charred onion & heirloom tomato jam and house-made chips
Servings
4
Servings
4
Bistro Kobe Beef Burger
Bistro Kobe Beef Burger served with charred onion & heirloom tomato jam and house-made chips
Servings
4
Servings
4
Ingredients
Kobe Beef Burgers
Charred Onion & Heirloom Tomato Jam
Housemade Olive Salt Chips with Harissa Aioli
For Serving
Servings:
Units:
Instructions
Kobe Beef Burgers
  1. Gently mix all ingredients in a bowl; divide into 4 equal portions and shape into ½-inch-thick patties. Refrigerate in an airtight container up to 3 days.
Charred Onion & Heirloom Tomato Jam
  1. Grill onion over high heat until charred, about 8 minutes, turning once; transfer to a saucepan. Add tomatoes, vinegar, sugar, garlic, salt and pepper; cook over medium heat until thickened, about 30 minutes, stirring frequently. Refrigerate in an airtight container up to 6 days. Makes about 2 cups.
Housemade Olive Salt Chips with Harissa Aioli
  1. Rinse potatoes several times in cold water until water runs clear; transfer to a bowl. Add vinegar and cold water to cover; let stand at least 1 hour or up to 4 hours. Spread olives in a single layer on a parchment-lined half sheet tray; bake at 250°F for 2 hours or until completely dry. Finely chop on a cutting board; sprinkle with 1 tablespoon sea salt and continue chopping to a coarse granule texture, adding remaining 1 tablespoon sea salt 1 teaspoon at a time. Refrigerate in an airtight container up to 6 days. Makes about ¼ cup. Purée garlic, egg, harissa paste, lemon juice and salt in a food processor; with processor running, slowly add oil in a steady stream to emulsify. Refrigerate in an airtight container up to 1 week. Makes about 2 cups.
For Serving
  1. Grill burger over medium-high heat until internal temperature reaches 160°F (or to desired doneness), about 10 minutes, turning once; top burger with cheese during last 2 minutes of grilling. Deep-fry ¼ pound potato slices in vegetable oil at 300°F until golden brown and crisp, about 6 minutes. Transfer chips to a bowl; add 1 teaspoon olive salt and toss. Heat a sauté pan over medium heat; add 1 slice pancetta and cook until crisp, about 3 minutes, turning once. Place burger cheese side up on bottom half of bun; top with 3 tablespoons Charred Onion & Heirloom Tomato Jam, ¼ cup arugula and pancetta. Serve with Housemade Olive Salt Chips and 3 tablespoons Harissa Aioli.