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THE MOS CHEESEBURGER

THE MOS CHEESEBURGER

THE MOS CHEESEBURGER

This is the ultimate cheese burger... if you’ve ever travelled in Japan at all, you’ll know MOS is THE burger place. We’ve re-created it here and while it takes a bit of work, it is the best beef and cheese burger we’ve ever tasted.

Prep: 30 minutes
Cook Time: 15 minutes
Serves: 4

Method

For the patties: 

Combine beef mince, salt, pepper and nutmeg in a large bowl and mix well to combine. 

Divide into 4 patties, flatten out slightly and place on a tray lined with baking paper. Cover and refrigerate until required.

For the meat sauce: 

Place carrot, onion and celery in food processor and blend until finely chopped.

Heat a little cooking oil in a small saucepan and cook vegetables for 15 mins or until soft.

Add the pork mince and cook for a further 5 mins before adding the tomatoes and beef stock.

Cook over low to medium heat for 30-40 mins, or until sauce is nice and thick.

Set aside and keep warm until ready to use.

To assemble:

Lightly brush barbecue or grill plate with oil and bring a to medium-high heat. 

Cook patties for 2 minutes on each side until browned (for medium-rare), or until meat is cooked to your liking. 

Set aside to rest for (2 mins). Brush buns with melted butter and grill cut- side down until golden.

Lightly spread mustard on the bun bases then place the patties with 2 slices of cheese on top. 

Lightly spread the top of the cheese with mayo then the diced onion. 

Spoon on a couple of tablespoons of the meat sauce, then lastly top with the thick sliced tomato. 

Top with the burger bun top and serve.

Ingredients

For the burger patties:
1 x 500 gram pack Greenlea Beef mince
11⁄2 teaspoons sea salt
1⁄2 teaspoon coarsely ground Black pepper
1⁄2 teaspoon Farro nutmeg, grated

For the sauce:
1⁄2 carrot, roughly chopped
1⁄2 onion, roughly chopped
1⁄2 celery stick, roughly chopped
200g Freedom Farms Pork mince
1 can Metelliana chopped tinned tomatoes
1 teaspoon Vegeta Beef stock

To cook:
50 mls Canola oil, for brushing grill
50g melted Butter, for brushing buns

To assemble:
4 Wild Wheat Burger buns
French’s classic yellow Mustard
8 slices Grand’Or Edam cheese Kewpie mayo
1 white onion, finely diced
2 large tomatoes, sliced 2cm thick (ideally get tomatoes that will be the same width as your patties)

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