"Is going somewhere else to get the burger one of them?"
Yes --- just go down the street to this place for your burgers...
Posted on 04/17/2023 2:55:55 PM PDT by chuck allen
McDonald’s is debuting several small changes to its Big Macs and Classic Cheeseburger that the company believes to be a huge improvement in their overall quality.
Known internally as “Best Burger,” the changes involve the tenth-pound burgers used in its classic Hamburgers and Cheeseburgers, McDouble, Double Cheeseburger and Big Mac. The changes will include softer buns that are toasted, melted cheese and onions that are added to the patties while they are on the grill to give them a caramelized flavor.
The company is also adding more sauce to its Big Macs, to ensure customers get more sauce in every bite. And it is adjusting its grill settings to improve the sear on the burgers. It is also tempering the cheese so it melts.
The changes are all relatively small individually. The burgers will still be cooked frozen, unlike made-to-order Quarter Pounders. And the burger patties will still be kept in warmers, though operators will prepare smaller batches of them more frequently to reduce the amount of time a typical patty is held before being served.
“We found that small changes, like tweaking our process to get hotter, meltier cheese and adjusting our grill settings for a better sear, added up to a big difference in making our burgers more flavorful than ever,” Chad Schafer, senior director of culinary innovation for McDonald’s USA, said in a statement.
McDonald’s has been pushing to improve the quality of its menu in a bid to dispel consumers' skepticism about fast-food quality. The Chicago-based burger giant in 2021 added a new line of upgraded chicken sandwiches, which it now calls “McCrispy.” Three years before that, the company started serving Quarter Pounders made to order with fresh beef.
McDonald’s is coming off a strong sales year in the U.S. The company did not close locations for the first time in years and total system sales grew 6% to nearly $49 billion, according to data from Restaurant Business sister company Technomic.
However, even that is not perfect. Because McDonald's uses Canadian bacon and American cheese.
When I make these at home, I use bacon strips, swiss cheese, and drench the English muffins in Kerrygold butter.
Does it come with less saw dust and a coupon for 25% off your next angioplasty?
They’re going to be made of meat now?
A scouring pad is still a scouring pad.
"Not fast food. Good food, made quickly."
I love mcdonald’s. Hope they don’t screw up a good thing.
A tenth pound burger?
Slider sized. 3 bites
On a trip to Moab visitng friends we ended up at the McDonald’s in Price, Utah. This was not my idea.
I went in with my usual low expectations and ended up having a transcendent experience! The burger was fresh, hot, perfect seared and not ‘fried’, the onions were fresh and not reconstituted, the fries were a light golden color indicating fresh fry oil and they tasted great, too! The soda was what you’d expect and the service was outstanding.
If every McDonald’s were like this one place the company would be unstoppable.
That was October of 2020 and it is still on my mind!
Is the spit still free?
I’ll be trying that burger-making process - it looked delicious
The spit is better than before.
They’re going to make the burger patties bigger?
HAHAHAHAHAHAHA!!!! What am I saying?
McD is unstoppable, they open a new store every 15 hours of every day. Soon enough there will be one in your subdivision.
Mac has made nasty burgers for years, except for the Quarter Pounder I enjoy on occasion. Big Mac, yuck! I wonder if their fries are still as good. As for drive-thrus, Wendys and Carls Junior make some tasty grilled burgers without too much sauce and squashed.
When I worked there in the ‘60s we sprinkled dried onions on the grilling patties.
Are they buying them from Culvers?
My biggest concern with fast food, including McDonald’s is, “Do those 15 year old’s wash their hands?”
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