Hamburger is one of those amazing foods that can taste great in all its forms -- not just molded into burgers, meatballs, and more, but also in both cheap and pricey incarnations, each offering its own set of benefits. But as much as I adore my cheap neighborhood burger or a big patty thrown on the barbecue, nothing comes close to the wonder of a simple wagyu burger.

While a nice steak might break the bank, wagyu isn't all that bad for a special dinner here or there. For example, you can get 12 8 oz. burgers for $85 through Allen Brothers. Yes, it's pricey for a burger, but it's no different than splurging on a nice cut of meat, or heck, having a mediocre dinner out. It's more worth it to make a wagyu burger and some sides than pay the same amount of money for regular ol' chain restaurant fare. It offers not only stellar flavor and texture, but also the comfort of beloved mainstay meals.

Wagyu is so intensely marbled with fat that it becomes a wonderfully tender and juicy burger that's much better in simplicity than fanciness. The key is to pick a few ingredients that won't overpower the meat, rather than the usual tomato, lettuce, onion, pickle, etc. For me, that perfect concoction is a little soy sauce in the pan while the burger cooks, some caramelized onions beefed up with a little soy as well, some fresh mozzarella cheese, and just a little mayo and mustard. The result has wonderful flavor and moistness, all pointing to the meat rather than being a distraction.

If you've been swayed by the wonders of wagyu, how do you serve yours?

The most expensive beef in the world is wagyu, or Kobe beef. It comes from cows that are not only genetically predisposed to intensely marbled meat that is very high in fat, but that get fed a special diet that is meant to improve that marbling beyond anything that other beef can achieve. To keep the meat from getting tough, it is said that some producers massage the muscles of their cows, rather than let the cows exercise themselves. With meat like this available and gaining rapidly in popularity, it is hardly a surprise, all of the world's most expensive steaks, as selected by Forbes Traveler, feature wagyu beef. Without further ado, these are the places to go - and how much you'll have to pay - for some of the best and most-expensive steaks in the world:

• "103" Wagyu rib eye at Craftsteak New York (private order item), $2,800 for 20 pounds
• Charbroiled Kobe Filet, Aragawa, Tokyo, $258 for 8-oz.
• Select Special Kobe Filet at the Kobe Renga-tei Steak Restaurant, Kobe, $246 for 160 grams (5.6-oz.)
• Australian Wagyu Striploin at the Al Muntaha restaurant, Burj Al Arab Hotel, Dubai, $169 300 gm
• Japanese Wagyu Rib Eye at Wolfgang Puck's CUT at the Beverly Wilshire, Beverly Hills , $160, eight-ounce filet
• "Wagyu no sumibiyaki" at Zuma, London, $132 (no size indicated)
• Sendai Sirloin at the Ekki Bar & Grill, Four Seasons Hotel Tokyo at Marunouchi The Price: $129 for 150g
• Australian Wagyu Fillet Mignon at the Polo Club, Marriott Royal Aurora, Moscow, $101 for 12-oz.
• Smoked Salt American Kobe Rib Eye Cap Steak at BLT Prime, New York, $95 (no size indicated)