MOS Burger

Thursday, June 30, 2011
MOS Burger – 2-53-3 Hatagaya, Shibuya, Tokyo, Japan
(2-53-3幡ヶ谷、渋谷、東京、日本)
Burger:
MOS Cheeseburger
Serviettes:
1
Dress Code:
Casual
Sleepiness:
2 minutes
Would we recommend:
If you’re in the area
Price:
¥350/$4.10 AUD/$4.35 USD
Summary

Whilst working in Los Angeles in the 1960s, founder Satoshi Sakurada frequented a local hamburger chain called Tommy’s. Inspired by the ‘cook to order’ concept, Mr. Sakurada hit on the idea that this kind of hamburger joint would be just as popular with his fellow countrymen. After returning to Japan, Mr. Sakurada set up the first MOS Burger in Tokyo in 1972. Taking inspiration from their name “Mountain, Ocean, Sun” and slogan “Making people happy through food” MOS Burger has grown to the 2nd largest burger chain in Japan (behind McDonald’s) with over 1,400 outlets throughout, and with another 100 spread across Taiwan, Singapore, Hong Kong, Thailand and Indonesia. We had been hearing rumours of MOS expanding to Australia for a while and after the opening of a Brisbane “Test Run Store” in March, we decided that we had to check out the original. Each of us grabbed a different item but I had my eyes set on the MOS Cheeseburger that came on a soft whole-grain bun, a beef + pork mince pattie, Australian cheese, thick slice of tomato, onion, mayonnaise, American mustard and the classic MOS meat sauce.

Comments
“The best way to describe this burger is basically a McDonald’s Cheeseburger with a large dollop of Bolognese sauce on it. If it were any bigger it would have been a total mess however, I avoided all of that nonsense by scoffing it down in 3 bites. Sure, MOS is essentially a fast-food chain, but I noticed the locals were’nt treating it as fast-food; more like a place to hang out and unwind. There were kids studying and office workers kicking back, playing video games and puffing on cigarettes in the enclosed smoking areas. Also unlike some of the big chains, each burger is cooked to order. This may see you waiting a little longer but its worth the wait as the burgers come out fresh and hot.”


Carls Jr

Thursday, November 25, 2010
Carl’s Jr – Valle Alianza #100, Col Del Valle, San Pedro Garza Garcia,
Monterrey, NL, Mexico
Burger:
The Original Six Dollar Burger
Serviettes:
A Zillion
Dress Code:
Casual
Sleepiness:
22 minutes
Would we recommend:
If you’re in the area
Price:
$67 MXP
Summary

The original brand dates back to 1940’s Anaheim, California, where a lone ranger by the name of Carl Karcher ran Carl’s Drive-In Barbeque. It wasn’t until the mid 50s that he opened smaller, speedier versions of his beloved restaurant, naming them Carls Jr. Today they’re the 4th largest fast-food burger chain in the USA and have expanded into Mexico, Canada, Russia, Singapore, Vietnam and China. As I sat down in my “just a little bit fancier than McDonalds” booth, I pulled out my burger and was instantly reminded of the ad campaign Carls Jr used to run in the mid 90’s: “If it doesn’t get all over the place, it doesn’t belong in your face.” The Original Six Dollar Burger came with a charbroiled 100% Black Angus beef pattie, tomato, Spanish onion, lettuce, 2 slices of American cheese, pickles, mustard, ketchup and mayonnaise.

Comments
“Holy shit! Disgustingly awesome, I know. The photo really does it justice. There’s so much slide on this thing its ridiculous. Even when trying to take the shot I kept trying to prop the top of the bun back in place, but eventually realised this had to be seen for what it was, in all its monstrous glory. As for taste; it slams you in the face. This is mainly due to the inclusion (and abundance) of all 3 classic burger sauces, which I’m sure you’ll eventually notice running down your arm. This much sauce really feels like they’re trying to hide something. So, I tried the pattie on its own and there isn’t much to say; you’d pick it as being beef, but unsurprisingly it was dry and pretty average. It goes down hill from there. The burger turns even uglier when you start eating it, sliding around awkwardly like your first sexual experience. Afterwards you look down at the mess you’ve made, ashamed and not sure whether or not to tell your friends about it. As far as fast-food burger chains go, it does a great job at filling you up and tastes a little better/different than some of its competitors, but I think it’ll be a while before you have another one. Well, at least not until the next drunken outing or the eventual hangover that ensues.”


Beatbox Kitchen

Tuesday, November 23, 2010
Beatbox Kitchen – Level 7, 252 Swanston St, Melbourne,
Victoria, Australia
Burger:
Raph Burger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
4 minutes
Would we recommend:
Go Now!
Price:
$11
Summary

If you’re familiar with Melbourne’s Inner Northern suburbs you know that if you want a decent burger, you better go visit Beatbox Kitchen. You’ll also know that its not unusual to find yourself hungry, a bit tipsy and at the back of a a long, nightclub-style queue. However, when you reach the front there are no bouncers or guestlists, just Raph and his Ghetto Blaster shaped Burger Van.
We finally managed to catch up with this nomad at his all new “for a limited time only” fixed location, The Rooftop Bar in the heart of Melbourne’s CBD. Owner, creator and chef, Raph calls his burger an “East Coast meets West Coast” experience. His research has taken him to the burger mecca that is the USA, and he’s brought back the best of New York and Los Angeles and then topped it all off with 100% Aussie beef.
All of his beef is ground on-site and is sourced from “strictly grass-fed” Tasmanian cattle. He explains, “grass-fed beef has a higher nutritional value and is higher in Omega 3 and Vitamin E, plus it delivers a more natural and intense beef flavour.” So, with a killer view and beer in hand, we eagerly awaited Raph’s creation. His burger came out on a soft bun (baked fresh everyday in nearby Brunswick), with a 170gm grass-fed beef pattie, cos lettuce, tomato, gouda cheese, onion and Stereo Sauce.

Comments
“This is a true testament to one man’s passion for burgers. What I would call a near faultless creation, this burger offers only the freshest ingredients. A perfect bun that soaks up just the right amount of juice and still gives you the taste that its just been buttered. Absolutely loved the subtle saltyness to the amazingly perfect pattie. All thats left to say is… GOD DAAAMN!”
“The first time in a very long time I have not added or subtracted any ingredients; everything was spot on. Wrapping the burger in foil meant a very neat and clean meal. The time, research, energy and enthusiasm in all aspects of the burger have definitely paid off. My favourite summer drinking spot just got a whole lot better.”
“This burger was made with love. The burger had a clear and concise objective – keep it simple and use great ingredients. The beef was great – juicy, tasty and cooked to perfection. The thinly diced raw red onion meant the onion flavour didn’t overpower each bite. The cheese was great, butter on the bun (always a plus) and the bun was…. perfection. Chips were great. I loved dipping them in the spicy sauce provided. Ohh, I forgot to mention I loved the burger so much I ate two.”
“So its been a week since I ate at Beatbox Kitchen. I think I’ve called the other guys almost everyday telling them that I can’t stop thinking about this burger. The beef pattie was succulent and full of flavour. It wasn’t over seasoned, which allowed the flavour of the pure Tasmanian beef to shine through. The gouda and Stereo Sauce worked great together, adding a wicked creaminess followed by a touch of zest. To put it simply, for me this burger is World Class.”
Beatbox Kitchen


In-N-Out Burger

Thursday, October 7, 2010
In-N-Out Burger – 7009 Sunset Blvd, Hollywood, California, USA
Burger:
Cheeseburger Animal Style
Serviettes:
3
Dress Code:
Casual
Sleepiness:
6 minutes
Would we recommend:
Definitely
Price:
$3.15 USD + $2.70 USD for french fries and a beverage
Summary

Starting out in 1948 as a humble drive-thru burger box, it has developed into an icon for burgers and fast food all over USA’s west coast. At In-N-Out Hollywood on a crazy-busy summer’s day, I experienced another possible meaning behind their name: you order, look around desperately for somewhere to sit, claim it and wait for your number to be called. Then after I ate my burger, I felt so bad with people staring at my place, I took some notes and made for the door. The layout is not dissimilar to your McTypical fast food joint: basic, nonintrusive decor and seating, all very fitting to let you focus on the meal you are sure to devour. I ordered from the Not-So-Secret Menu where I took my Cheeseburger and turned it Animal Style. This consisted of a baked plain burger bun, a mustard cooked beef pattie, American cheese, hand-leafed lettuce, tomato, pickles, ketchup and grilled onions.

Comments
“Screw the cab driver who on the way to drop me off kept on ragging on In-N-Out and why I shouldn’t eat meat! Although, the man had a parrot, so who was I to argue at that point in time. Once inside, amidst the calamity of people getting their orders and the tourists not knowing what to get, I managed to weasel a counter seat, claimed it and waited for my number to be called. Bingo! I unwrapped my special package and was immediately blown away with all of the American cheese oozing out. After taking a few snaps I sunk my teeth in. At first it was soft, then you hit the meat and onions and got a wicked crunch. The mustard cooked pattie + grilled onions were filled with a salty awesomeness thats hard to compare to another fast-food chain. However, the pickles were average and could’ve done with some more juiciness. This burger is probably not the highest quality or best thing for you but damn its tasty. Being a stinking hot LA day the air-con was on full blast and ended up making my chips go cold. I ate them all the same but they weren’t memorable. If I wasn’t in a rush I would’ve gladly had another one. Frankly I’d advise most people to go the double or triple if you want to avoid multiple orders. If these guys brought their business Down Under I’d be one of the first people in line. It was like crack damn-it. Thats right I said crack!”


Maranjaz Food Inc

Tuesday, September 28, 2010
Maranjaz Food Inc – Av. Revolucion 3727 Col. Contry, Monterrey,
Nuevo Leon, Mexico
Burger:
Especial
Serviettes:
4
Dress Code:
Casual
Sleepiness:
18 minutes
Would we recommend:
Don’t expect much
Price:
$37 MXP
Summary

Driving through Northern Mexico’s scorching summer heat, it hardly seems like anyone would be ready to tackle a monster burger; but duty calls. As you pull over on a busy road into what seems like a garage, you find the chef hard at it in front of the grill. Lucky for its patrons, Maranjaz Food Inc offers dining inside a white tiled, air-conditioned room filled with plastic chairs and where the owner sits with friends watching the football (soccer) on a big plasma TV. Quite a clean and quiet environment when compared with the sweltering heat and the noise of traffic blaring outside. I ordered the Especial that came on a toasted traditional sesame seed bun, 100g of beef, tasty cheese, tomato, lettuce, onion, avocado and both ham and salami. Sauce and chillis are available on demand.

Comments
“I was so relieved once I saw that this place had an air-conditioned dining area. Summer in Mexico is not forgiving; espescially on a diet of tacos, burgers and chillis. The owner of the place brought me the burger and I was automatically impressed with the size… but that was really about it. My beef pattie was too thin and the lettuce was overloading my burger. I added some ketchup and mustard (chilli’s weren’t going to happen on that particular day) to try and punch up the flavour. Even then it still wasn’t doing anything for me. Adding both ham and salami were an interesting touch but they weren’t of great quality. The best thing about this burger was definetly the value for money.. working out to be around $3USD. If it were a cooler day, I had ordered double meat and asked to hold the lettuce this might of been Ok.”


Rub BBQ

Thursday, September 16, 2010
Rub BBQ – 208 West 23rd St (between 7th & 8th Ave), New York, NY, USA
Burger:
Bagel Burger
Serviettes:
3
Dress Code:
Smart Casual
Sleepiness:
20 minutes
Would we recommend:
Definitely
Price:
$9 USD
Summary

Opening its doors in 2005 and attracting meat lovers from all over NYC, its owner Andrew Fischel and partner in crime, critically acclaimed BBQ Pitmaster and Executive Chef Paul Kirk deliver an exciting menu that will keep you coming back week after week. On top of their show stopping meat platters and BBQ Ribs, on a Monday night the guys offer a “Burger Of The Week” that has the public and fellow burger-bloggers raving. Sitting in a busy tavern-style restaurant I ordered the “Burger Of The Week” which came on a plain toasted bagel, a moderately packed thin beef pattie, thinly sliced spanish onion and accompanied by wholesome dill cream cheese. Now what could be more New York than a Bagel Burger?.

Comments
“I was so amped to try this. I hadn’t stopped thinking about the idea of a Bagel Burger all day (thanks to my dining partner Robyn from A Hamburger Today.) As soon as I bit into it there was such a rush of different flavours: a sweet sharpness from the onion, that authentic bbq grill crunch from the pattie and then a creamy saltiness from the dill cream cheese. Such a simple idea but it was pure genious. Plus its been cooked well when even with a thin meat pattie you still have a fair amount of awesomeness dripping down your hands.
My only niggle, and I know it probably takes away from the point, but I would love to have tried this without the bagel; maybe instead using a brioche bun? Even if they didn’t toast the bagel? … It was a little too hard to chew. Still, its turned me onto dill cream cheese that I’m searching helplessly for down here in Australia. Any tips?
At the end of our meal I was lucky enough to meet Rub BBQ’s owner, the very charismatic Andrew Fischel, who told me all about about his passion for BBQing and some of the wicked ideas he has for future Burgers of the Week. All I can say is that when I move to NYC I know where I’ll be eating every Monday night.”


Grill Station

Monday, September 13, 2010
Grill Station – 89 Station St, Fairfield, Victoria, Australia
Burger:
Hot Stuff
Serviettes:
2
Dress Code:
Casual
Sleepiness:
10 minutes
Would we recommend:
Definitely
Price:
$9.50
Summary

Tucked away in Melbourne’s northern suburbs, Grill Station is the sort of take-out that you’d only need to goto twice and they’d know you on a first name basis. Sporting a humble interior with plasma tvs on the wall, the warm and friendly staff dish out a range of grilled meats, salads and both traditional and gourmet-style burgers from lunch ’til late, 6 days a week (closed Mondays). We asked for the Hot Stuff burger that came with pure beef, beetroot, pickles, tomato, red onion, hot chilli flakes, crisp cos lettuce, sweet chilli sauce and spicy relish, all on plain kaiser-style bun. For an extra $3.50 you’ll get a side of chips and a can of soft-drink (which you will need!).

Comments
“I somewhat enjoyed this burger. It had a true, rustic homemade pattie that doesn’t have your usual perfect round shape. Although the pattie was a little thin, it was cooked perfectly and had a simple but tasty seasoning. The sweet chilli sauce versus the beetroot was a great battle; one tearing up your taste buds whilst the other tried to calm them down. I could only suggest the idea of maybe adding cheese to ease the spice of the chilli and maybe also a thicker pattie to bring the flavour of the beef to the forefront.”
“I love spicy food, however when the beef is this good, I’d prefer to have the spice toned down. The lettuce, tomato and beetroot were freezing cold and hard to bite into, so I tossed them aside pretty quickly. I’m not a fan of having flour on top of buns either. The back dining room felt like a combination of sitting in an industrial fridge whilst waiting for a bus. Having said that I’d like to try the Down Under burger they offer if I return.”
“When I found out that they did chili burgers I was really keen to try it. The result was good…. safe, but good. The pattie was imperfect and uneven, which I don’t mind at all as long as its tasty, which it was. The chili factor was definitely present, but maybe a little too dominant. The ratio of beef to “greens” was close to perfect. I really liked this burger, but I didn’t love it. It was just missing something that I haven’t yet put my finger on. Maybe hoping you guys could tell me what it is? Oh yeah… fries were damn gooood.”
“Their style of pattie was certainly the highlight of the meal. The lowlight was the car ride home; a cold Melbourne night, windows down on the free-way and what sounded like an audition for the horn section of an orchestra.. Top burger though.”


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Burger:
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