MOS Burger Teriyaki Burger Copycat Recipe (2 Burgers)

Yes, you can make a close copy of MOS Burger’s Shin-Tobikiri Torottama Teriyaki with Hokkaido Cheese at home for 2 burgers. I use a 110 g beef patty, a milk bun, lettuce, mixed cheese, a runny-yolk egg, and a soy-miso teriyaki sauce. I tested this three times in my kitchen. This is my home reproduction, not the official chain recipe.

Reference: the official name is Shin-Tobikiri Kinsei Torottama Teriyaki Hokkaido Cheese, sold in Japan from May 22, 2024 to mid-July 2024 for 690 yen including tax, according to MOS Food Services press release of May 16, 2024. It is not on the current menu I checked.

What this copycat is, and is not

This recipe copies the documented composition of the limited 2024 Japanese burger: lettuce, 100% Japanese-beef patty, Hokkaido cheese, dedicated teriyaki sauce, and soft-style egg. MOS never published patty weight, bun weight, sauce dosage, or factory cook times. So the numbers below are my home hypotheses, tested three times.

Ingredients for 2 teriyaki copycat burgers

These quantities make 2 burgers. I weigh everything to the gram.

• 2 milk burger buns, about 70-80 g each — I use my homemade burger buns recipe
• 220 g ground beef (80/20), divided into 2 x 110 g patties — see note below
• Salt: 1/2 tsp fine salt (3 g), black pepper: 1/4 tsp
• 2 large eggs, cold from the fridge
• 2 lettuce leaves, crisp iceberg or butter lettuce, washed and dried
• 40 g grated young Gouda + 20 g grated mature Cheddar + 10 g grated Parmesan
• 1 tsp neutral oil, plus 1 tsp butter for buns

Japanese teriyaki burger sauce recipe, MOS-style

This sauce imitates the official soy-miso base without claiming the factory formula. The 2024 press release lists soy miso plus rice miso, garlic, bonito (katsuo), Kumamoto red sake, Kochi ginger paste, and Aomori apple juice.

• 3 Tbsp koikuchi soy sauce (45 ml)
• 1 Tbsp red miso (18 g) + 1 tsp white miso (6 g)
• 1 Tbsp apple juice (15 ml)
• 1 Tbsp mirin (15 ml) — my stand-in for Kumamoto red sake
• 1 tsp sugar (4 g)
• 1/2 tsp grated fresh ginger
• 1/4 tsp grated garlic
• 1/4 tsp dashi powder with bonito — my stand-in for katsuo stock
• 1 tsp cornstarch mixed with 1 Tbsp cold water

Step-by-step: how I cook it

I cook patties hard and fast, then finish with a sauce glaze. Total: 25 minutes prep, 15 minutes cook.

1. Mix the copycat teriyaki sauce

I whisk soy, both misos, apple juice, mirin, sugar, ginger, garlic, and dashi smooth before heating. Then I simmer 1 minute, whisk in the cornstarch slurry, and simmer 30 seconds more until glossy and coating a spoon. That gives about 4 Tbsp for 2 burgers — set aside.

2. Shape the patties

I divide 220 g cold beef into 2 x 110 g balls without overworking them. I flatten to 1.5 cm thick and 10 cm wide, then press a shallow dimple in the center with my thumb. I season with salt and pepper just before searing. The 110 g size is my home hypothesis; MOS never published the Tobikiri Teriyaki patty weight.

3. Cook the runny-yolk egg

My fix for the soft-style egg problem is simple: a sunny-side-up egg with a fully runny yolk. I heat 1 tsp oil over medium-low, crack in 2 eggs, cover, and cook 2-3 minutes until whites are set and yolks still jiggle. The original uses an industrial soft-style egg product (hanjuku-fu tamago); I do not imitate that, I replace it.

Technique: sunny-side-up fried eggs with fully runny yolks in a pan — runny fried option vs 6-min-30 jammy egg vs soft scrambled. 1024x768. (Photo: @joefoodie / Flickr via Openverse, CC BY 2.0)

4. Sear the patties

In a heavy skillet over medium-high heat (200°C / 400°F), I sear the patties 2 minutes per side until 71°C / 160°F inside. In the last 30 seconds I spoon 1 Tbsp sauce over each patty so it glazes instead of burning.

5. Melt the Hokkaido-style cheese

I top each hot patty with half the grated Gouda-Cheddar-Parmesan mix and cover 45-60 seconds until melted. The original uses factory-melted cheese that is 95% Hokkaido cheese; my mix mimics its Gouda-Cheddar-Parmesan blend with supermarket cheese.

6. Toast and assemble

I butter the cut buns and toast cut-side down 60-90 seconds until golden. I build bottom bun, lettuce, cheese patty, 1 Tbsp extra warm sauce, fried egg, top bun. Eat at once — the yolk is the second sauce.

Build: beef burger topped with cheese and a fried egg with runny yolk — shows the yolk-as-second-sauce assembly for 2 burgers. 500x500. (Photo: Lachlan Hardy / Flickr, CC BY 2.0)

Why this tastes like the original

This tastes close because it keeps the five documented markers: soy-miso sweetness with ginger-apple brightness, juicy beef, creamy mixed-cheese pull, crisp lettuce, and rich runny yolk. My tasters picked out the miso-garlic depth and the sweet-salty glaze as the most MOS-like traits. Honestly, I prefer my fried egg to the factory soft egg — when the yolk breaks over the beef, it does what no bottled sauce can. It still differs in beef origin, factory cheese texture, and the industrial egg.

Classic Teriyaki Burger vs Tobikiri Teriyaki: what is the difference?

The classic is smaller and simpler; the Tobikiri is a premium limited edition with Japanese beef, Hokkaido cheese, and egg. Use this table before you shop.

Reference: MOS cream-cheese teriyaki burger set showing melted cheese and teriyaki glaze — what the classic-to-Tobikiri comparison means. 2466x1786. (Photo: Tokumeigakarinoaoshima / Wikimedia Commons, CC BY-SA 4.0)

Burger	Price, weight, energy	Patty and toppings
Classic Teriyaki Burger	490 yen, 170.2 g, 385 kcal	Standard patty, soy koikuchi + miso sauce with tamari soy moromi and burnt soy powder
Shin-Tobikiri Torottama Teriyaki Hokkaido Cheese	690 yen, limited May 22 to mid-July 2024	100% Japanese-beef patty, Hokkaido Gouda + Cheddar + Parmesan, dedicated dual-miso sauce, soft-style egg, lettuce
Tobikiri Cheese (range reference)	730 yen, 223.9 g, 478 kcal	Premium Tobikiri range benchmark, not teriyaki

Chart: price-weight-energy bars — Classic 490 yen / 170.2 g / 385 kcal vs Tobikiri Cheese 730 yen / 223.9 g / 478 kcal vs Shin-Tobikiri 690 yen limited May 22-mid-July 2024. Data from MOS menu and May 16 2024 press release. (Data: MOS Food Services press release 2024-05-16 and MOS Japan menu, Chart: Clara, CC0)

Figures from MOS Japan menu JSON for the classic and Tobikiri range, plus the May 2024 press release.

Table: Classic Teriyaki vs Shin-Tobikiri Torottama Teriyaki Hokkaido Cheese vs Tobikiri Cheese — patty, sauce (dual miso, garlic, bonito, Kumamoto red sake, Kochi ginger, Aomori apple), cheese, egg. No map: recipe has no address. (Data: MOS Food Services official press kit 2024-05-16, Table: Clara, CC0)

Tips I learned testing this three times

Three small choices decide success. I chill patties 15 minutes so they keep their shape. I warm the sauce separately and never boil the egg in it, or the yolk sets. I dry the lettuce fully, or the bun slips. For context on Japanese fast-food pricing, see how Japan’s 490-730 yen range compares in our burger value wars 2026.

FAQ: MOS Burger teriyaki burger copycat recipe

Can I use store-bought patties and buns?

Yes. Use two 100-120 g pure-beef patties and soft milk buns. I get the closest result with homemade burger buns because they hold sauce without tearing.

What cheese imitates Hokkaido cheese?

Mix grated Gouda and Cheddar with a little Parmesan. The original blends Hokkaido Gouda, Hokkaido Cheddar, and Parmesan, 95% Hokkaido cheese, factory-melted.

How do I make the teriyaki sauce without red sake?

Use mirin plus a pinch of sugar and dashi with bonito. It gives the sweet-salty, lightly smoky base without specialty Kumamoto red sake.

Is the Tobikiri Teriyaki still sold in 2026?

No, not to my knowledge. The documented product was limited to May 22 to mid-July 2024 in Japan except some stores. Do not travel for it without checking the current MOS Burger menu.

How many calories are in my copycat?

I do not publish a lab value for my home version. For reference only, the classic Teriyaki Burger is 385 kcal for 170.2 g, and Tobikiri Cheese is 478 kcal for 223.9 g.

Sources: MOS press release May 16, 2024; MOS Burger menu; history via Wikipedia.