Perfectly Grilled Kobe Burgers

By Good Ranchers September 1, 2020

Our Kobe Burgers are out of this world, and one of our best sellers. So we thought we’d take some time to share our grilling technique for making perfectly grilled kobe burgers (or any burger really) each and every time.

Seasoning: We personally don’t think these flavorful and marbled burgers need much seasoning, but start with some salt and pepper and let the rest of the natural flavors come out with your grilling techniques.

Depending where you get your burgers, you’ll want to create the perfect burger patty. Luckily for Good Ranchers customers, ours already come individually packaged, vacuum-sealed, with the patties already made for easy cooking and storage in your freezer.

If you do need to make the patties, start out with a ball of beef the size of a softball, and then use your hands to flatten the patty. You want a circular shape (to fit the bun!), and about 3/4 of an inch thick. If your burger is thicker, we recommend pushing the center of the burger in, like an indention, just a little to prevent swelling during grilling. This is totally optional, but we think works like a charm. You want the outside of the burgers to be thicker (i.e. taller) than the middle.

Also, if you are making your own patties, don’t over mix the meat. Gently form the patties with your salt and pepper seasoning, to help keep the binding. Remember that burgers will shrink when grilling, so take that into account when forming your patties, so they still fit on the buns. You don’t want mini burgers on regular sized buns trust us.

If you are buying hamburger meat from the grocery store, we recommend an 80/20 mix (like ground chuck). This adds a bit more flavor and keeps the burger juicy. Leaner mixes of meat are more susceptible to drying out during the grilling process, which is no fun.

Let your grill heat up to about 375-400 degrees. We always recommend the grill to heat up fully, and then pull the burger patties out of the fridge. One of our best grilling tips is never to grill cold meat, but burgers are a bit different.

Pending temperature preferences, sear the burgers about 4 minutes on each side, then flip. The burgers may swell while cooking, which is normal, but do not push the burgers down during the grill process with your spatula, as you’ll let all those flavorful juices escape. If you’re new to grilling burgers, we recommend using a meat thermometer, to ensure they are fully cooked to perfection.


In general follow these grilling times, but remember a lot depends on the grill’s temperature, the thickness of the burger patty, and your personal grilling experience:

  • For rare burgers, cook 4 minutes total (125°F)
  • For medium-rare burgers,cook 5 minutes total (135°F)
  • For medium burgers,cook 6 to 7 minutes total (145°F)
  • For well-done burgers,cook 8 to 9 minutes total (160 °F)

Add your favorite cheese at the very end of the grilling process. You don’t want to burn or char the cheese, so leave it on for just about a minute. For optimal burger success, we recommend grilling your hamburger buns too and having all the condiments already set up so everyone in your group can choose their burger toppings exactly how they like them. Let the burgers rest about one minute before biting into them, to not only help cool them off, but let the juices redistribute for the perfectly grilled burger.

Stop by any of our Good Ranchers locations or order our new online meat delivery to stock up on your favorite Good Ranchers meat. Please note, we don’t always offer Kobe beef, but the grilling techniques above are perfect for any burgers, even turkey burgers.

Please note: Good Ranchers prices, packages, specific cuts, availability and locations may change.

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