"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," he added.
The changes include “hotter, meltier cheese” and adjusting grill settings for a higher quality sear.
In 2018, McDonald's announced that it was switching to fresh beef for its Quarter Pounders, a complicated move with a big sales payoff.
Every one of our McDonald's burgers is made with 100% pure beef and cooked and prepared with salt, pepper and nothing else—no fillers, no additives, no preservatives. We use the trimmings of cuts like the chuck, round and sirloin for our burgers, which are ground and formed into our hamburger patties.
Last week, the fast-food giant announced tweaks to its Big Mac, McDouble and standard hamburgers and cheeseburgers, including softer buns and adding onions to the patties while they're cooking on the grill. The chain is also adding more sauce to its Big Mac burgers.
On Monday, the fast-food giant announced tweaks to its Big Mac, McDouble and standard hamburgers and cheeseburgers, including softer buns and adding onions to the patties while they're cooking on the grill. The chain is also adding more sauce to its Big Mac burgers.
While there's been no significant change in The Big Mac® over the last 50 years, we have made some small tweaks to improve the nutritional content. The Big Mac® contains two beef patties, Big Mac® sauce, lettuce, onions, dill pickles and a processed cheddar cheese slice on a three-tiered sesame seed bun.
That's right — different burgers are made on different buns. The more deluxe burgers, like the Big Mac, Quarter Pounder, and Double Quarter Pounder, are served on a toasted sesame seed bun. The Big Mac even has a "club-style" bun with a third layer in between the two patties.
What's the difference between a Hamburger and a Cheeseburger, you ask? A slice of cheese in the latter!
Today, Keystone's US operations are proud to produce and deliver the highest quality beef, chicken and fish products to McDonald's, including more than 150 million pounds of beef, 300 million pounds of chicken and 15 million pounds of fish each year.
If you've eaten a McDonald's Quarter Pounder recently, you may have noticed that it tastes better than it used to. That's because in spring 2018, McDonald's swapped out frozen beef for fresh beef in most of its quarter-pound burgers in the United States — and the improved product has been a hit.
In 1990, the company announced that they would replace the beef tallow with 100 percent vegetable oil. After the announcement, McDonald's stock fell 8.3 percent. The new fry didn't stack up. As it turns out, the beef tallow had added more than just cholesterol to the signature french fry.
Beef tallow was initially used because the supplier for McDonald's couldn't afford vegetable oil. In the 1990s, as health concerns over saturated fat reached an all-time high, McDonald's faced a backlash against the use of beef tallow, and worried about losing customers, the chain switched to vegetable oil.
Our 100% beef is ground, formed into patties, and then flash frozen. Flash freezing is when beef is quickly frozen to seal in fresh flavor. From the day it was formed, it usually takes about two to three weeks until the burger is served.
The hamburger patties are not smaller today, they are exactly the same size they've always been: 10 to a pound. They're still made with reconstituted dehydrated onions, yellow mustard, ketchup, one pickle slice, salt and pepper on the meat while it's cooking. The recipe for the buns has only changed slightly.
McDonald's is also going to start adding onion to patties while they're on the grill. The caramelized onions should have a sweeter flavor, rather than the sharp taste of a raw onion. For those who like a slice of American on their burgers, the recent improvements also mean “perfectly melted cheese,” McDonald's said.
Two 100% beef patties, a slice of cheese, lettuce, onion and pickles. And the sauce. That unbeatable, tasty Big Mac® sauce.
The McDonald's Big Mac® is a 100% beef burger with a taste like no other. The mouthwatering perfection starts with two 100% pure all beef patties and Big Mac® sauce sandwiched between a sesame seed bun.
That's right. Ditch the fries and pick up a second burger for a better approach to health. The simple reason? By upping your protein intake — thanks to each burger's meat content — you'll be kept satiated for longer, your blood sugar levels will remain in-check and your daily calorie goal will be easier to meet.
“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,” said chef Chad Schafer, senior director of culinary innovation of McDonald's USA, in a statement Monday.
And most important: the quarter pound of 100% fresh beef that's cooked when you order. That's what makes our Quarter Pounder® with Cheese the hottest and juiciest yet. It's perfect made perfecter. We serve our 100% fresh beef patties on a variety of burgers.
The grilling process is being modified to get a better sear on each burger patty, and the chain will make unspecified “tweaks” to its burger assembly process “to get hotter, meltier cheese.” McDonald's new-and-improved double cheeseburger will feature softer buns and meltier cheese.
Why can't McDonald's use Big Mac anymore? McDonald's lost the Big Mac trademark after a legal battle with Supermac's, an Irish fast-food chain. (The name comes from owner Pat McDonagh's nickname in his heyday as a college Gaelic football player.)
Original names for the burger included “Aristocrat” and “Blue Ribbon Burger.” The name “Big Mac” was created by Esther Glickstein Rose, a 21-year-old Advertising Secretary who worked at McDonald's Corporate office in Chicago. Delligatti's sandwich idea was not wholly his own, however.
Pat McDonagh earned the nickname Supermac as an Irish teenager after a barnstorming performance in a Gaelic football match in the late 1960s.