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.
You are welcome, but I still dig Tom Waits....
He is so cool, I can’t help it.
“So the better quality that you have found, may be attributed to the old stores owner-management.”
Quite probable.
So, less or more plasticization of the cheese?
Years ago, my sister and I were on a road trip, and stopped at a McDonald’s that served fried eggs with soft yolks for breakfast. We were pleasantly surprised by that.
Shake Shack was good. Hard to find fairly good beef anywhere anymore without going to a steak house. I hope they don’t give in.
Unfortunately Shake Shack prices are encroaching on steakhouse territory
You sound like you have a very nice life!
I still miss the “Big Shef” from the Big Chef chain, which for a time was #2 behind McDonalds in popularity in the US.
accurate copycat of the Big Shef and sauce:
(sauce)
2 parts Dill relish (not sweet relish)
1 part Dehydrated onions
Salad dressing (Miracle Whip will do)
Louisiana Hot Sauce
Add the dehydrated onions to the dill relish. Let it
sit for a couple of hours for the onions to soak up the
juice from the relish. Then add that mix to the salad
dressing. Add a little hot sauce to bring out the flavor,
but not too much!
Insides of bun sections should be lightly sprayed with
coconut oil and toasted. Meat patties should be grilled.
Big Shef assembly (in order) - Bun heel, small slice of
American cheese,salted & peppered small meat patty,
bun center, second meat patty. Big Shef sauce, shredded
lettuce, Bun top.
A personal note: As a teen I could *inhale* Big Shefs, as they were so tasty. If nothing else, try the sauce on your homemade cheeseburgers, with a pinch of shredded lettuce.
We had chain of restaurants called Burger Chef.
Don’t believe that. I know things have changed, but years ago, some idiots started a rumor that there were “worm eggs” in their burgers. McD spent millions to track down everyone who had heard and spread that rumor, and when they found its origin, they offered to sue the pants off them.
Adding bugs perhaps???
I finally learned about Kerrygold butter in my early 50s. Now it’s all I buy.
I loved the Burger Chef works bar, I would load the Big Chef up with onion, tomato and pickles like a big salad with a burger on a bun.
Probably adding more bugs.
The hamburger buns need to be toasted a bit. Reduce the ketchup and mustard and secret sauce.
why would anybody buy a Big Mac for $4+ when you can buy 2 double cheeseburgers for $3.25 that has twice the meat?
Thank you! That would have bugged me for a while.
This grocery store is an equal opportunity server to everyone. . . regular customer or new. The burgers are huge. One size for all. Can’t wait to go back! I have to get a copy of their menu.
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