Through the years, MOS Burger has become somewhat a starter in the industry. Some franchises have chicken and fries, some have chili dogs. One of MOS Burger's postulates (of which they have seven) is to adapt to whatever country they're in. There is so much more to the menu than the burger (which is already a pretty extensive catalog, ranging from beef to Wagyu beef to seafood to vegetarian). The signature burger, the MOS, which comes in single- and double-patty varieties, is preened with a spicy meat sauce, doubling and even tripling that delicious flavor. The spicy chicken burger is dressed with actual jalapeños. The crispy fish burger is topped with big chunks of onion and kewpie. Cheeseburgers come with large slices of tomatoes and are slathered with a special meat sauce (yes, on top of the meat patty). This idea has been copied many times over, but MOS Burger continues to be the top choice for rice burgers because it has made a bun that's not only engineered to hold the filling, but also creates a wonderfully delicious alternative that adds both taste and texture.Įven the more "common" flavors find new definition in MOS Burger. The substitution made perfect sense, with rice matching the brand's Japanese sensibilities. It was mixed with barley and millet then used to replace the bread of MOS Burger's Tsukune Rice Burger (with ground chicken, daikon, and soy sauce). The iconic rice burger was made from an oversupply of rice. Since its inception, MOS Burger has built up the premise of "ishoku-dogen," a concept that believes medicine and food come from the same source, which is why its ingredients are noticeably fresh and top-notch. The name stands for Mountain (to stand tall and firm), Ocean (to have a heart as big and generous), and Sun (for its undying passion), which, in turn, signifies the restaurant's core values. If someone was going to succeed at that marriage, MOS Burger is definitely up for the task. It is currently the second most successful burger chain in Japan, with 1,300 branches in the country alone, and the rice burger is the perennial bestseller in all of its 300 international stores. But MOS Burger has been turning rice into buns since 1987. There were Sango!, which has revived itself a few times over (the most recent in 2019), McDonald's, which tried it twice, and a few other attempts. In fact, one might even consider it sensible, a marriage between two things beloved by Filipinos. Rice burgers are nothing new in the Philippines.
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