Top's Kobe Beef Bistro Burger

[kevin]

So I fnally had the chance to try it.

By the time I got there, they were into the lunch rush, and the drive-thru line snaked along through over a half a city block (In N Out might even be ashamed.).

Upon scanning the menu up above I couldn't find it, then there it was. The "Kobe Bistro Burger, $6.45" a few spaces below all the other burgers listed.

Also, there was a placard that listed the Kobe burger as a new special with 1/2 lb of American Kobe Beef, smoked mozzarella cheese, greens, tomato, carmelized onions, and herbed mayo on a ciabiatta bun" and it does sound a little fancy.

I ordered that sans mayo. And waited a few minutes. Then the burger arrived. It was a big burger.

I took a bite and it was all right, though nothing completely special. The beef itself was not really flavorful. Bu the mozzarella did invoke a certain layer of smokiness and the caramelized onions are dynamite. It still felt like a fast-food burger to me.

For future reference, how's the other stuff on the menu?

And for you onion fiends, try ordering a french fries with a whole mess of caramelized onions on top. Now that would be delicious.

[monkuboy]

Personally, I think that the combination of all the ingredients is what makes the Kobe burger good - you leave something out and it just isn't the same. That includes the mayo. That said, I also feel that a burger can only be so good because it's still some form of ground beef (I know, I know, Kobe is supposed to be a higher grade). If you want a significant move up, you'd have to go to a Spencer or Rib-eye burger and then it wouldn't be a burger anymore. It's that particular combination that seems to work well at Tops - they all complement one another... the burgers and those wonderful fries (I like mine on the thin and crispy side) - that's my kind of combo!

[WildSwede]

I agree - it was a mistake to go sans the mayo. It really is good. Although, I liked mine much better once I pulled out that mealy tomato!

[Wolfgang]

When mayonnaise is a necessary element to the success of a burger, it can't be a great burger.

[sel]

Mayo or no mayo is a matter of personal preference. I like The Original Tops 'Kobe' Burger as is with all the stuff that they put on it but it would be a tasty burger in a much simpler form with out all of the extra stuff! The meat is very yummy. My 3 or so have been that good!

[Velvet Elvis]

I disagree. My experience with this burger is that it is a great burger, but that the whole is greater than the sum of its parts. In other words, when you eat it as recommended, it is great because it is made to be eaten as recommended. However, when you start to tinker by adding or removing things, it throws off the delicate balance that makes it great. The first time I had the burger, I had it as recommended and it was one of the best I have had. The next time, I got it the way I normally order a burger (without lettuce or tomato) and, while still good, it wasn't as great as it was when I got it with everything. I don't think that takes away from the overall quality of the burger. If it did, the great burger would be just a slab of meat between two pieces of plain bread.

[Ogawak]

When I had the Kobe burger from Tops, I honestly barely notice the mayo or the tomato, I simply enjoyed the burger patty that much. Based on other reports, there may be quality control issues at Tops, but my experience makes me want to back again and again, and I live 30 miles away.

[monkuboy]

Well now that depends on if you are defining the "burger" on a standalone basis (just the patty itself), or if you mean by "burger" the hamburger as the sum of its components. Because there are plenty of dishes that are not considered "complete" unless all of the ingredients are included. It's akin to eating fettucine alfredo without the sauce.

[Ogawak]

Monkuboy, I'm not sure if you are refering to me, but I would agree with you; I was responding to wolfgang's assertion that the mayo or the tomato could "ruin" the hamburger experience was not correct. My experience was that was not the case at all. Of course a hamburger requires a bun, preferably a great bun, and all the fixings make it better. But that patty, great.

[monkuboy]

I wasn't referring to you, Ogawak (we have some weird monikers on CH, don't we?), I was referring to Wolfgang's post. If you eat just a plain burger patty that's one thing (and it wouldn't make sense for Tops to sell the same thing you might find at the Arroyo Chop House), but we're talking about the sum of the parts. If person A leaves out some parts, then it's not the same hamburger as what person B is eating.

[JeetJet]

Hey Wolfgang. My Granddaughter has had it twice and ordered with “Meat and cheddar – plain – on a regular bun.” She could not finish it and so I tasted the leftover portion -- twice. It was juicy, full of beef flavor and not greasy. This meat is better (tender, juicy, beefy) than the greasy thinner patties you get at other places. This is a better burger (meat) and a better burger (sandwich).

[WildSwede]

Not necessary, just delicious.

[JeetJet]

What "fast-food burgers" are like the 1/2 pound Tops Kobe Bistro Burger?

[kevin]

b and r burgers, even fatburger (i know people are gonna get pissed but for a chain restaurant fatburger is pretty darn good).

also, i did go in with high expectations and one thing i left out of the post (sorry, my bad) was that it was also the second lunch of the day for me. but at the time i still was hungry in my defense. anyways, the pastrami looks good, hopefully it, and hopefully much better than the slop served at the hat., etc.

[maxzook]

FYI, there's a full currewnt discussion of Tops' Kobe burger at:

http://www.chowhound.com/topics/432338