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It’s Time to Meat One of OC’s Top Carnivore Spots

Written By: Elizabeth Morris
Photographed By: Mathew Martinez

Expert: Mo Farha
Credentials: Founder, Burger Boss

Q: How has working at Burger Boss allowed you to express your passion for food?

Mo Farha: From the very beginning, our passion and goal for Burger Boss was to bring back the great American burger that was lost in the fast food industry, which chose quantity over quality.

Q: If you were ordering a burger at Burger Boss, what would you order?

MF: We don’t have any default burgers at Burger Boss. We give burger lovers the freedom to choose their favorite toppings by inviting them to ‘boss their burger.’ My favorite is an all-American classic with a California twist—a double 2/3 pound grass-fed beef burger on a white bun, with good ol’ yellow American cheese, lettuce, tomato, onion, our popular chipotle mayo with a slice of avocado.

Q: How did you get started in the restaurant industry?

MF: Early on we realized our passion to give amazing service. It brings us great joy when our guests return not just for great food, but for a great experience in a forward thinking environment.

Q: What inspires you when creating a new dish?

MF: It all starts with our relentless focus on sourcing the best local ingredients and serving only naturally raised proteins. We offer a variety of fresh proteins, buns, cheeses, sauces and toppings to satisfy everyone’s taste buds. We’re currently working on adding seasonal healthy menu items.

Q: What tips do you have for cooking with meat?

MF: We pride ourselves on the quality of our beef. We feature grass-fed beef that was raised naturally on an open pasture without the use of any antibiotics or growth hormones. The way nature intended.

Q: What can each guest expect when they dine at your restaurant?

MF: We offer our guests a variety of proteins to choose from. As well as traditional and unique burger toppings such as smoked gouda cheese, green olives and garlic garlic herb mayo among many others. Guests can choose to order at one of our self ordering kiosks for an interactive experience. Everything is made to order in an open kitchen where burger lovers can watch their creations actually being built. We don’t believe in microwaves or warmers and nothing hits the grill until it’s ordered. Our burgers are served open face because we take great pride in showing off the quality of our ingredients. We couldn’t think of a better way in maintaining transparency with our guests.

Q: What’s your favorite carnivore dish and why?

MF: A Burger Boss Grassfed Beef Patty cooked medium because it tastes great and it’s better for you and for our planet. Cows are supposed to eat grass and we don’t think feeding them corn is going to help reduce the carbon footprint.

Be Your Own Boss: Burger Boss’ mentality involves giving the diner the opportunity to construct their own made-to-order burger. You can choose a protein, bun, cheeses, sauces and toppings to make a burger to your own tastes.

Native Knowledge: Burger Boss follows an eco-friendly philosophy that only uses grass-fed beef and natural ingredients to allow visitors to feel good about the food they consume.

Burger Boss

23642 Rockfield Blvd, Ste 502
Lake Forest, CA 92630
949.716.6330
9571 Valley View St
Cypress, CA 90630
714.236.5110

27690-B Santa Margarita Pkwy
Mission Viejo, CA 92691
949.916.1212
2585 Canyon Springs Pkwy
Riverside, CA 92507
951.656.6500
15080 Kensington Park Dr
Tustin, CA 92782
657.245.3080