Kobe & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onions

There’s nothing like a great burger prepared on the pit but, as we all know, grilling the perfect burger can be challenging.  Back in 2011 I posted some grilling tips, in the event you need to hone your skills for the upcoming season.

That said, even if you are a master at the grill, a burger is just a boring burger unless you know how to jazz it up, changing it from ordinary to extraordinary!

My favorite burger is a Kobe Beef Burger!

What’s Kobe Beef?

Kobe beef refers to the meat originally cultivated from the Wagyu cattle breed in Kobe, a Japanese region. The Wagyu cattle breed produces a more tender, flavorful meat than other cattle breeds. Although Wagyu cattle are now raised in areas other than Japan, such as the United States and Australia, it is available in a limited quantity compared to other beef, and is considered a delicacy.

Kobe beef provides a rich, complex beefy flavor, it’s marbled with fat and has a looser texture than Angus beef.  Although the meat has a higher fat content, its ratio of monounsaturated fat over saturated fat is higher than Angus meat, thus making the meat a healthier choice.

Since the fat content is higher, you have to be careful not to overcook the Kobe burger or all the flavorful goodness will disappear with the cooking. Therefore, special care should be used when grilling.

Read my recipe below for tips, and how to jazz up my Kobe Beef & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onions on a Brioche Bun!

Kobe & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onions on a Brioche Bun

If you're a burger fanatic you must try my Kobe & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onion on a Brioche Bun for an experience you'll never forget!


Kobe Beef:
  • 1-1/3 lbs. Kobe Beef, ground
  • salt and pepper
  • 2 Tbsp. canola oil
  • ½ tsp. butter
  • 4 large yellow onions, sliced
  • 2 cloves garlic, crushed
  • 2 Tbsp. brown sugar
  • ¼ cup hoisin sauce
  • ½ cup beer
  • 1 Tbsp. tomato paste (tube)
  • 1 Tbsp. soy sauce
  • freshly ground salt and pepper to taste
  • Brioche Bun


  1. Kobe Burger: Remove Kobe burgers from refrigerator - set out until they reach room temperature, insuring even cooking.
  2. Preheat grill, and place burgers  on "medium high" heat.  To enhance their flavor, season with only salt and pepper.
    Grill Kobe beef until it reaches an internal temperature of 145F-150F degrees using a temperature probe, appproximately 5 minutes per side.  Lower heat once flipped to avoid flare-ups, and continue cooking to desired temperature.  For the juiciest and best flavor cook until medium-rare.
  3. Caramelized Onions: Heat oil and butter in a large sauté pan.  Add onions, S&P, cook 10 minutes, then stir in brown sugar.
  4. Combine garlic, hoisin, beer, tomato paste, and soy sauce.  Once blended, add to onions. Continue cooking for approximately 15 minutes until liquid is reduced and glossy, stirring occasionally.  Keep warm until ready to serve.  Makes 2 cups
  5. Serve on Brioche Bun with choice of sides.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I want that burger! Looks absolutely droolworthy!

  2. You’ve having a gret blog over here. I like all the tips and can’t wait to jazz up my burger 🙂

  3. That burger looks sinfully indulgent 🙂

    Choc Chip Uru

  4. Nice flavorings! Love what you’ve done with your basic burger. Although Kobe burgers are pretty good all by themselves! Thank goodness grilling weather is finally here – lovely weather this weekend!

    • I agree Kobe burgers need nothing on them and they’re delicious. However add these to the burger and its sensational. At least my family thinks so, or certainly try this recipe with a regular burger as well.

  5. Oh, man, do you know how to dress up a burger…and a fantastic kobe burger to boot! Have a wonderful weekend, Vicki!

  6. Very moreish onion recipe! It is quite amazing how every beef dish in Australia all of a sudden contains Wagyu beef ;)!! At double the price, naturally! Have just enjoyed a few private emails with US blogfriends: language usage DOES differ – we have just two words: ‘grill’ with an electricity source above or below the food INDOORS, ‘barbecue’ the moment the same is done OUTDOORS! No ‘broil’, no ‘griddle’: just in case some of our answers do mix you up 😀 !

    • I will have to remember that. I’m still trying to figure out the metric system without looking it up. I don’t think I ever will. Too bad we don’t have a universal language. It sure would make things easier.

  7. Oh my goodness, you’ve got me ready to fire up the grill! These burgers look fantastic!

    • I know I’m so happy grilling season is finally here. Although yesterday we had temps in the high 70s, then tornadoes and now temps in the 40s. That’s Midwest weather.

  8. I love the way you have flavored that burger and your grilling tips are most appreciated. I hope your weekend is off to a great start. Blessings…Mary

  9. Now that’s a burger!!!! I love the onion cooked in the hoisin and beer. Sounds delicious!

  10. I want this burger!!! Sounds like a great burger, especially prepared by you! I always like my onions grilled. Looks YUMMY, Vicki!

  11. I’ve still yet to taste Kobe beef! The price here is ridiculous.

    What a fantastic look burger and I love caramelized onions on a burger. Off to read up on your tips 🙂

    • I know it’s expensive but if you’re looking for a special treat then you owe it to yourself to try it. My burgers have never tasted so good. Even plain Kobe burgers are divine!

  12. Wow, Vicki your Kobe beef burger is definitely the Rolls Royce among burgers 🙂
    Exquisite ingredients, delicious preparation!
    Love the caramelized onions, fantastic recipe, thanks for sharing.

  13. I’m not very good at grilling outdoors mostly because I’m afraid to start a fire, lol. But I do love the taste of grilled meals like burgers. Vicki this is one stellar burger! Now I’m super hungry:)

  14. i want to right now… oh boy i am hungry

  15. We are so fortunate to have a friend that sells kobe beef and burgers and I totally agree, they taste amazing. I love that you’ve shared a new onion recipe, I always make them for burgers, but just the basic caramelized onion. Can’t wait to try at the lake this year!! xx

  16. When I lived in Japan we used to eat the most wonderful kobe beef at this little eatery. it was so tender it would just melt in our mouths-much like this burger would! 😀

Leave a Comment »