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.
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.
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
50 mls Canola oil, for brushing grill
50g melted Butter, for brushing buns
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)