All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Enjoying the cuisine of another country can inspire people to someday travel there, where they will undoubtedly eat a cheeseburger and immediately come home. Save yourself the trouble with today's Groupon: for $7, you get $14 worth of carryout burgers, fries, and shakes at Mooyah.
The patty purveyors at Mooyah complement a menu of succulent burgers with fresh-cut french fries and creamy milkshakes. Like the engineering of a robot child, Mooyah’s patty process is fully customizable, and customers begin by choosing from a quartet of bun fillers including the junior burger ($3.69) and the signature Mooyah burger ($4.89), as well as turkey ($4.99) and veggie ($4.99) patties. White or whole-wheat buns bookend burger selections, or a sheet of crispy iceberg lettuce can ensconce the preferred patty. A plethora of edible embellishments include classics as well as A1 and the special Mooyah sauce. Freshly cut potatoes fry in trans-fat-free style, and creamy milkshakes ($3.29) come in four frosty flavors, including vanilla or Oreo, freeing stomachs from squatting fire nymphs.
The Fine Print
Promotional value expires Dec 23, 2011. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Dine-in and carryout only. Valid only at listed location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Rich Hicks and Todd Istre are the masterminds behind many a national food concept—from Rich's southwestern taco at Tin Star to Todd's spicy seafood dishes at Boudreaux's Cajun Kitchen. When the duo joined forces to create Mooyah, however, they cleared the tortillas and crawdads from their mind in order to focus on formulating a quintessential American burger.
Today, within scores of Mooyah locations throughout the nation, chefs bustle behind counters, grilling up burgers in accordance to Todd and Rich's formula. Cooks pile beef, turkey, and veggie patties onto white or wheat buns before loading on cheeses and toppings of bacon, fried onion, and avocado. Meanwhile, freshly cut potatoes simmer in fryers, and blenders whirl with ice-cream shakes. Out in the dining room, tabletops and booths sit atop checkered floors beneath walls of chalkboards, where customers can write messages or draw portraits of what they wished they looked like, could they only grow a beard.