A "kobe burger" is a waste of the beef, plain and simple.

db burger is good but there are other things on the menu that I would def. get over ordering a burger

There's a guy in Tokyo who made it his mission to sample over 180 different burgers in a year.

He's put together a terrific blog where you can click the name of the restaurant (in the link, the names are in English and grouped according to Toyo districts) see the burger he ate and how much it cost.

http://palstage.blog.ocn.ne.jp/palog...post_aab3.html

Needless to say, you'll have a hard time finding any Kobe, Wagyu or Matsusaka beef in the list.

A medium-rare bistro burger (aka bacon cheeseburger) from the Corner Bistro in NYC is $6.50 (last time I was there early this year.)

Now that I'm not living in NYC, I'd pay $25 for an exact duplicate of that burger in my present location without blinking. And I'd do it several times a month.

That's GROUND cardboard to you, JerseyVics!! And they hire a fluffer to turn the carboard into buns.

Overall, BK gets a minus 2, except for the marvelous black packaging they did recently (in CA at least) to promote their all night bad food.

How much would I pay? depends.

If one is in the Chicagoland area, one of the best burgers in US is $3.80 at Paradise Pup, details here: http://www.flyertalk.com/forum/showthread.php?t=450842

Another deal is the fois gras burger at Sweet & Savories in Chicago. I'll get a link sometime but basically a grilled Kobe beef burger, w/truffle mayo, slice of fois gras going for $12 on Wed.

so to answer the question, I don't believe I have a limit to a burger price (at least I haven't seen a burger price I wasn't willing to pay).

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not sure how you figure this, there are going to be parts of kobe cattle (any cattle for that matter) that can't be used for anything else but making burgers or sausage. Maximizes profit and is oh so tasty^

Is that for just the burger? Or does it include the cost of the airfare to get there?

^

Memorable Burger experiences include the Burger Joint (NYC) (neatly tucked away behind a curtain in Le Parker Meridien in Manhattan). Long lines, crowded, friendly, but great burgers!

Second, and a bit out of the way..I recall having a fantastic burger at the Klondike in Dillon, Montana.

Both around $3-5 and worth every penny (and pound)

ive been to PLENTY of regular places where regular burgers cost $10-$20...

i would pay $100 or so for an american kobe/wagyu burger with truffles, etc. (probably only once though) and while i love foie gras, i think id rather just enjoy the meat and truffles alone.

calling kobe/wagyu anything a waste by default is absolutely wrong, unless youre talking about something like the sukiyaki @ bar masa

as long as you order it rare or medium rare, youre getting quality beef.

people who order beef well done are ALWAYS wasting the beef IMHO. no matter what kind it is.

as they say on the menu at the great american restaurant chain in northern virginia "well done > order chicken"

edit - although i guess if one considers a burger automatically including all the regular burger stuff they would also be right to a certain degree - but i never put anything on my burgers personally. pickle on the side if anything.

I did Kobe + truffles and foie at Burger Bar... Was perfectly happy with meal and price considering I enjoyed the food and would have probably spent more elsewhere on the Strip. And I probably hit $65 + tax/tip.

I had the Kobe at the Burger Bar last week. It was worth it.^


And earlier that day I had a double double animal style at In-N-Out. It was also worth the price of admission.

http://sanfrancisco.bizjournals.com/...ml?t=printable


How about $5,000?

Slighty off topic, but...
I can't remember where it was, but the last time I was in Vegas some friends and I were walking along, checking the menus at the various casino restaurants. Somewhere they had Kobe beef chili fries...if you were going to call anything a waste of beef, that might be it.

AMEN, a chef loves people who order their steaks well done, it gives them an excuse to use the slightly older, not as high quality piece of meat for those that like well done as the meat becomes garbage when cooked to this point.

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