These burgers were incredible. To make the patties, I used a pound of Kobe beef, added an egg, panko breadcrumbs, finely chopped thai chilis, Worcester, cayenne, paprika, salt, pepper & some caramelized onions (prepared ahead of time). I served the burgers on onion buns brushed with Thai chili lime butter that I had leftover from my Pan Seared Tilapia recipe, and toasted them on the grill. The burger was served with tomatoes, avocado, a big piece of basil and a slice of Papillon Roquefort (amazing bleu cheese from France).