The new burgers look delectable.
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.
But I’m starting to believe the reports of other, forbidden flesh forms, put into these “hamburgers.”
Is going somewhere else to get the burger one of them?
Like using real meat?
Whut, are they adding Gates goo or special clotshot sauce?
Not a fan but a good start would be to remove the cardboard flavor in the buns.
Quarter Pounder w/ Cheese is the only burger they serve that is made w/ fresh ground beef. What a difference it makes. They are good imo. Big Macs, not so much.
McDonalds will shorten your life. Barf. Have not shadowed their doors in over 30 years.
It’s supposed to be cow meat.
If you hope for “real meat,” you’re trusting the bribed and blackmailed McDonalds executives and other CIA operatives.
Back in the 1970’s, Big Macs were tall and tasty.
Now, they’re glorified hamburgers and taste like crap.
Eating one in the modern day was enough for me.
I see morons every morning in Gun Barrel lined up in the drive thru...
They could start by using ground up muscle flesh from steers.
I've not eaten in McD's in over 40 years.
Dumb.
In our local McDonald (where the food is pretty good, for a certain value of "Good") I will occasionally order a Quarter pounder "Big Mac Style". It tastes like childhood.
I just discovered a small town grocery store that sells huge loaded hamburgers with cheese and the onion rings . . . .oh my!
Go back to using fresh and real meat, and more of it, cook it on a grill, made to order. Use less salt on the fries.
Hmmm, sounds like In and Out Burger.
No special Transburger spokes-tranny??
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.