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.
I think the idea of hotter grills to sear the patties is a great idea.
Quarter Pounders were frozen patties too. I worked a grill in the 80s. Everything was hockey pucks.
All the small burger patties are 1/10 pound.
The big mac fills people up on bread and lettuce. It has the middle bun which is filler. But its only 2 1/10 pound patties. Thats why the quarter pounder is a better deal.
You just made my mouth water😋
When will bugburgers be on the menu?
I recall the old chow hall burger patties swimming in all kinds of sludge before being plucked out with tongs. Even the servers didn't want to touch them.
This is the single aspect of Mcfast food that drove me to any place that can demonstrate they flame broil their patties while I watch.
What movie is that? I’m sure I saw it.
That’s Fast Time at Ridgemont High. A Classic!
I have never had a Big Mac, I’ve never had chicken McNuggets. As a teenager I had a few cheeseburgers and filet o fish but now I can’t even stand the smell of the place.
I have a hair appointment Wednesday morning in town. I make it a point to go early so that I can get a McDonald’s egg McMuffin or bacon (they put so little bacon on though), egg, & cheese biscuit & eat it before I go to the salon.
Hmmm...
Silk purse... Sows ear...
Other parts of the country gets it’s meat and buns from local suppliers. So if the McDonald’s is in farm country and the staff and manager is well trained...you get a better product. That’s what I heard....e.g. McDonald’s in other countries wouldn’t tolerate the crappy meat McDonald’s serves in u.s cities.
Haven’t had a good McDonald’s food product for at least 15 years, so I gave up.
>>Back in the 1970’s, Big Macs were tall and tasty.<<
>>Back in the 1970’s, life in America was tall and tasty.
I worked at Wendy's later. Yes, their meat was always fresh but the fries were meh.
I remember the signs “1 Million Served”
I never ate at McDonalds till the Russian withdraw from the Olympics in the 80s as I had found a huge bag of scratch off tickets for free food if we won a medal in certain events.
It used to be that the food was mostly the same at each mcdonalds restaurant but at least in my area that is not true at all anymore.
a newer one near my house is so disgusting even the crows won’t eat it.
but one 15 miles away which is super old and not remodeled is decent.
same with jack in the box. I will not hesitate driving an extra few miles to an old one.
Adding bugs to them? mRNA?
It would be a big improvement if they could get people’s orders right.
How is this clown still in business??
It’s been several years since I had a Big Mac
It pretty much sucked
About the only McD I get anymore is an occasional 2 burrito with extra hot sauce. Still sucks, but the hot sauce makes it palatable
Steak and Shake has a better burger for the money
It’s a rarity when I get fast food anymore
Thank you.
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