“Mo’s excels in the area of the turkey burger, a lighter variation on the cowish classic. Given their leaner nature, turkey burgers tend to the dry and perfunctory, but Mo’s are juicy and touched with just enough herb and spice to bring out the meat’s subtle flavor. Grilled over volcanic rock (no kidding!), it’s a smoky triumph. You can get it dolled up with bacon, chili, jalapeño, avocado, barbecue sauce, or five different kinds of cheese; we like the mushroom burger, in which the fungi are sautéed in garlic, onion, and white wine, draped over the burger, and served on toasted house-made buns with Mo’s own mustard-laced mayo. (The beef burgers, ground daily on the premises from center-cut corn-fed Angus, are excellent as well.)”