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I am a burger connoisseur, which means that there are a thousand ways to make a burger, but only a few to make it right. First thing is to start off with the best beef that the world has to offer, Japanese Kobe.

Japanese Kobe is different from American Angus because the fat of an American cow is along the edges, and a Japanese Kobe bred cow, or Wagyu is marbleized through out the meat, giving it a juicers, fattier content.

Wagyu hybrids are now available in the United States bringing this once $150 burger into a more affordable price range, with the same characteristics as it's original.

This is no fast food, you are going to want to savor every bite

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