Locally Raised Beef Stars in Smash Burgers at The MOObile

Pressed into a searing grill until browned on both sides and crispy around the edges, smash burgers are ever popular. The pressure and extreme heat cause the Maillard reaction, which creates deep, savory, juicy flavors in every patty – which, by the way, stack nicely with layers of salty, melty cheese.

While most smash burgers will satisfy your carnivorous cravings, those at The MOObile, a St. Louis-based food truck, exceed all expectations. You might have guessed, but the secret lies in the meat.

The brainchild of Pierce Creek Cattle Co., The MOObile serves pasture-raised beef with no added hormones or unnecessary antibiotics.

“Our beef goes from our farm in Lonedell, Missouri, to our processor in Sullivan, Missouri, to our food truck – and your plate – in St. Louis,” Rachelle L’Ecuyer, who owns and operates Pierce Creek Cattle Co. and The MOObile with her partner, Kent Evans, explains. “If you know anything about the beef industry, you know that we’re accomplishing quite a feat by keeping our entire process local.

“When processing our beef, we’ll forgo certain cuts to get the highest-quality ground beef,” she continues. “So, we can ensure that customers are getting the best bites possible.”

With a commitment to sustainability as well as quality, the farm practices rotational grazing, which reduces greenhouse gas emissions, decreases pesticide use, improves soil health and increases climate resilience, among other environmental benefits.

The signature smash burger at The MOObile features two beef patties and American cheese on a toasted potato bun. While the food truck doesn’t offer traditional garnishes such as lettuce, tomato and pickles, you can order the signature burger Oklahoma-style with grilled chopped onion and smoky honey mustard to take it to the next level.

“I didn’t realize that Kent was such a foodie until we started the food truck,” L’Ecuyer says with a laugh. “He spent three years perfecting the recipe for our signature burger, and he’s constantly creating new recipes to feature on the menu.”

One of the newest items, created by the food truck team, is the Green Chile Burger with two beef patties, pepper Jack cheese, Hatch green chile relish and roasted garlic aïoli, and like all the smash burgers, it’s best paired with tallow fries, which are cooked with locally sourced beef fat.

Whether you get one, two or three patties, they’ll be served on a potato bun from Companion Bakery. “We aim to use as many local ingredients as possible, and Companion Bakery happens to be near our commissary kitchen,” L’Ecuyer says. “They make the bread every day, and we believe that adds quality to our smash burgers.”

Vegetarian? Dig into the housemade black bean burger topped with American cheese and chipotle mayonnaise.

Every meal – meaty or not – needs a sweet ending, and The MOObile’s beignets do the trick. The old-fashioned, deep-fried pastries come with caramelized bourbon reduction sauce, making for a decadent dessert.

Whether you track them or they find you, The MOObile is a fun and affordable dining option during your visit to the St. Louis region. You can grab a smash burger, tallow fries and beignets at Lunchtime Live in downtown St. Louis and Food Truck Friday in Tower Grove Park.

The MOObile will also roll up to Frankie Martin’s Garden, Laumeier Sculpture Park, Point Labaddie Farmers Market and Westport Plaza throughout the season, and it will be featured at Blues at the Arch, one of St. Louis’ signature events, as well as The St. Louis Bourbon Festival this year.

“We customize our menu for special events,” L’Ecuyer says. “Every event has a unique vibe, and we want to celebrate that.”

See you on the flip side!