Mo’s Restaurant Honors National Hamburger Day with New Burger


While Germany may hold the rights to the hamburger’s origin, the modern hamburger is as distinctively American as baseball, big cars and assigning holidays to days and months still free of commemorative meaning. May 28th is National Hamburger Day, and patriots can celebrate by enjoying one of Mo’s legendary 1/2 pound Angus burgers, served plain, elaborately piled with their choice of toppings or anywhere in between.

It’s no wonder that Mo’s is on L.A.’s “short order” short list for best burgers in town. They are made with 100% Certified Angus Beef, and to insure that there is not a dry burger in the house, Mo’s cooks their burgers on the premier brand Connerton grill. The burger menu offers twenty-three inspired combinations, including some unusual options. The “Foggybottom” burger is spread with peanut butter and sour plum jam, for example. There is also the popular and indulgent “Menage i Trois” with avocado, bacon and cheese, the Rose Street with bleu cheese and caramelized onions and the Red-Eyed Gobbler featuring a turkey patty and cranberry sauce.

The newest option is nothing to sneeze at: the Pepper Burger, the cheeseburger equivalent to Steak au Poivre, is made with Certified Angus Beef. The patty is rimmed in coarse ground black pepper, stuffed with crumbled bleu cheese, grilled to perfection and nestled inside a French-influenced brioche bun.

Those who shun red meat will find that the turkey burger, which can substitute for any burger on the menu, is surprisingly moist and tasty. Vegetarians can also rejoice by sinking their cruelty-free teeth in a house-made vegan veggie burger while glaring at their meat-munching companions. The patty is far from the cardboard cut-out Boca burgers found elsewhere, with no soy-products or additives, just moist, crumbly deliciousness.

All guests are invited to take their plates to Mo’s famous “Build-your-own Burger Bar” to add their own toppings and sides. The side salads are made daily, and always feature German-style Potato Salad, Cole Slaw, Pasta Salad with seasonal vegetables and a Spicy Black Bean Salad. Along with these mainstays are rotating favorites including the Barley & Edamame Salad with carrots and cashews in a sesame vinaigrette, the Capanata with garbanzo beans, eggplant and white beans, and Mo’s “Waldorf” made with broccoli, grapes, currants and almonds.

Posted on 04/04/11 by Allison

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