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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


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.


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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