This is a copycat of the A&W Canada Mozza Burger — a beef patty with melted mozzarella, crispy bacon, butter lettuce, tomato, and mayo on a toasted sesame bun. The whole thing comes together in about 35 minutes, which makes it a realistic weeknight option rather than a weekend project. Mozzarella melts differently than cheddar — softer, stretchier, less sharp — and that’s the whole point of this burger.
What makes this version work
Two things actually move the needle here. First, pressing a shallow indent into the center of each raw patty before it hits the pan or grill stops the patty from doming up as it cooks — you get flat, even contact with the bun instead of a round puck that slides around. Second, the mozzarella needs a lid. Add the slice in the last minute of cooking, cover the pan or close the grill lid, and the trapped steam melts it all the way through in about 60 seconds. Skip the lid and you’ll pull a patty with a cold, rubbery cheese slice sitting on top — which defeats the whole burger.
Ingredient notes
- Mozzarella: Low-moisture mozzarella (the kind sold in blocks or pre-sliced deli packs) melts faster and more evenly than fresh water-packed mozzarella. Fresh mozzarella releases too much liquid and can make the bun soggy before you even plate it.
- Bacon: Thick-cut strips hold their texture better under the patty’s weight. Standard thin-cut bacon tends to crumble and fall out of the burger on the first bite.
- Butter lettuce: If you can’t find it, green leaf lettuce is the closest swap — soft, mild, and flexible enough to fold into the bun without tearing. Iceberg works but adds a watery crunch that competes with the other textures.
- Sesame seed buns: A brioche bun is a reasonable substitute, but it’s richer and can overwhelm the mozzarella. A plain sesame bun stays closer to the original balance.
Troubleshooting
- Patty sticks to the pan: The pan isn’t hot enough yet. Let it preheat for at least 2 minutes over medium-high before adding the patty. A properly preheated surface releases the meat cleanly once a crust forms — usually after 3 minutes.
- Cheese slides off the patty: You’re adding it too early. Wait until the patty is fully cooked on the first side and flipped, then add the cheese and cover immediately.
- Bun goes soggy fast: Toast the cut sides of the bun in the same pan after the bacon comes out — the residual fat helps and takes under 90 seconds. Also, mayo goes on the bottom bun, not directly under the tomato slice, to act as a barrier.
- Bacon won’t crisp evenly: Start bacon in a cold pan, then bring the heat up to medium. This renders the fat gradually and gives you even crispness without burnt edges and raw centers.
- Patty is cooked through but dry: You’re likely using beef leaner than 80/20. This recipe needs the fat content — leaner blends dry out quickly at the temperatures needed to hit 160°F (71°C) internal.
Leftovers and meal prep
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a covered skillet over medium-low with a splash of water — about 3 to 4 minutes — and add a fresh slice of mozzarella in the last minute with the lid on. Microwaving works in a pinch but dries the patty out noticeably. Raw formed patties can be stacked with parchment between them and frozen for up to 2 months; cook from frozen over medium heat, adding 4 to 5 minutes to the cook time and confirming 160°F (71°C) on a meat thermometer. Keep the bacon, lettuce, and tomato separate and assemble fresh — pre-built burgers turn soggy within an hour.
A&W Mozza Burger Copycat
Ingredients
For the Burger Patties:
- 1 lb ground beef (80/20) choose good-quality beef, ideally freshly ground for best flavor
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
For the Burger Build:
- 4 pieces sesame seed hamburger buns lightly toasted
- 4 slices mozzarella cheese use fresh or deli-cut mozzarella for superior melt and flavor
- 8 strips smoked bacon thick-cut preferred, cooked until crisp
- 4 leaves butter lettuce
- 1 medium tomato sliced into 1/4-inch thick slices
- 4 tbsp mayonnaise
Instructions
- Prepare the Bacon: In a skillet over medium heat, cook bacon until browned and crisp, about 6–8 minutes. Transfer to paper towels to drain excess grease.
- Form the Beef Patties: Divide the ground beef into 4 even portions and gently form into patties about 4 inches wide. Press a shallow indent in the center of each to prevent bulging as they cook. Season both sides with kosher salt and pepper.
- Cook the Patties: Preheat a cast-iron skillet or grill to medium-high heat (approx. 375°F / 190°C). Cook patties for 3–4 minutes per side until browned. In the final minute of cooking, top each patty with a slice of mozzarella cheese and cover to melt.
- Toast the Buns: While the patties are resting slightly, lightly butter and toast the inside of each hamburger bun (cut side down) in a skillet or on a grill until golden brown — about 1 minute.
- Assemble the Burgers: Spread 1 tablespoon mayonnaise on the bottom half of the bun. Top with a leaf of butter lettuce, a tomato slice, cheese-topped beef patty, 2 slices of crispy bacon, and finish with the top bun.
Notes
- Flavor-enhancing tip: For even more savory depth, try adding a dash of Worcestershire sauce or garlic powder to the beef before searing.
- Substitutions: Swap in turkey or plant-based patties for dietary needs. Smoked provolone makes a nice alternative cheese if mozzarella is unavailable.
- Advanced Prep: Cook bacon and slice vegetables up to a day in advance. Patties can be formed and chilled until ready to grill.
Nutrition
Your questions, answered
Can I use fresh mozzarella instead of low-moisture?
You can, but it’s not the best choice here. Fresh mozzarella has a high water content that releases as it heats, which makes the bun wet and the cheese runny rather than stretchy. Low-moisture mozzarella — block or deli-sliced — melts cleaner and holds together in the burger.
What internal temperature should the beef patty reach?
Ground beef patties need to hit 160°F (71°C) internal temperature — use an instant-read thermometer to check. Ground beef is not the same as a whole-muscle steak; the grinding process distributes any surface bacteria throughout, so cooking to safe temperature is non-negotiable.
Can I make this on a grill instead of a stovetop?
Yes, and it works well. Cook the patties over direct medium-high heat, add the mozzarella in the last minute, and close the grill lid to melt it. Cook the bacon separately in a pan beforehand since grill grates let the strips fall through or flare up.
Can I prep the patties ahead of time?
Yes — form the patties, press the indent, and refrigerate them uncovered on a plate for up to 24 hours before cooking. Chilled patties hold their shape better on the heat and are less likely to fall apart when you flip them.
What’s a good substitute if I don’t have sesame seed buns?
A plain hamburger bun works fine — the sesame seeds are more about aesthetics than flavor in this build. Avoid anything too thick or enriched, like a pretzel bun, which can overpower the mild mozzarella.
My mozzarella isn’t melting all the way — what am I doing wrong?
The most common fix is to cover the pan immediately after adding the cheese. Without a lid, the heat escapes and the cheese just sits there. A tight-fitting lid or even a sheet of foil tented over the pan traps enough steam to melt the slice fully in about 60 seconds.