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Wagyu Smash at Home: Inside Chef Karim Bibi’s Build-Your-Own Burger Kit
There’s a specific kind of Beirut weeknight where everyone wants burgers, nobody wants to go out, and delivery burgers show up lukewarm and soggy. Chef Karim Bibi’s answer: send people everything they need to make a restaurant-level burger at home, and let them fire up the pan themselves.
His Burger Kit covers everything except the meat. That part you choose yourself, from a lineup of patties that runs from a classic steakhouse burger to a Wagyu smash.
From a New York burger stand to a Beirut butcher shop
Karim Bibi’s burger obsession started in 2013, when he was a culinary student in New York City. One afternoon after class he wandered into a little burger stand in Madison Square Park: the original Shake Shack. That first smash burger, with its crisp, caramelized edges and juicy middle, rewired how he thought about burgers. A later trip to Los Angeles and a first In-N-Out sealed it.
Back in Beirut, by 2017 he was running a fine-dining kitchen (Beroe, for those of us old enough to remember) and slipped his own smash burger onto the menu, finished with a secret sauce. It became one of the dishes regulars came back for.
Today “the Bibs,” as he signs off on his own blog, runs an online butcher shop selling restaurant-quality meat for home cooks. The cuts are imported from suppliers he’s vetted across four continents, and the burger kit is his way of handing you the same burger he spent a decade perfecting.
What’s in the kit?
Each kit is a full burger build for one: a soft potato bun, cheddar, pickles, tomato, shredded lettuce, Chef Karim’s secret sauce and a side of coleslaw. Feeding four? Order four kits and top up with patties.
Pick your patty
The kit is built around the beef, and that’s where you get to choose. Go classic with the thick, juicy Steakhouse Burger, or pick Australian Black Angus for a bolder bite or grass-fed for something leaner. The star of the lineup is the Wagyu smash: two balls of rich, buttery beef made to be pressed thin on a screaming-hot pan and stacked with melted cheese, just like the burger that started it all for him.
And there’s more on the way: Chef Karim is currently working on a new dry-aged burger blend so keep your eyes peeled.
Beyond burgers
The kit is the fun entry point, but this is a full butcher shop, and the rest of the menu is worth a scroll.
Ready-to-eat Lebanese classics. The chef specials are the kind of dishes that normally take a teta an entire afternoon. Kebbeh bil saynieh comes ready to bake, serving four for or six. There’s also hand-rolled wara2 3inab and delectable shish barak, so Sunday lunch takes about as long as preheating the oven. All three are made with grass-fed beef.
Prime cuts. Australian grass-fed and Black Angus tenderloin, rib-eye, tender beef strips, stewing cubes, minced beef at 90% and 98% lean, a signature kafta blend, plus breaded options like beef schnitzel and Dutch milk-fed veal Milanese.
Chicken. Supremes, grill-cut breasts, boneless thighs, lollipops and whole roasters.
Sauces. House-made sauces to finish whatever you cook: Café de Paris, mushroom stroganoff, curry butter, sesame ginger soy and garlic paprika lemon.
How to order
Order on Toters (search The Butcher Shop) or directly from karimbibichef.com, or reach out on WhatsApp! Delivery is available across greater Beirut.
Prices as listed on Toters & the website at time of writing and subject to change.
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