If labeled as a "Hamburger," it can contain all beef or beef and beef fat. Other permitted ingredients include dry seasonings like spices and flavorings.
Beef is typical, although other meats such as lamb and pork may also be used. The meat is ground or chopped.
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.
Chuck is the most commonly used cut of beef in burger blends. Marbled throughout and well-balanced in flavor with a decent lean-to-fat ratio, chuck steak is generally the primary cut used in burger blends and is supplemented with one or two other cuts of meat. Sirloin or Tri-Tip.
Although any cut of beef can be used to produce ground beef, chuck steak is a popular choice because of its rich flavor and meat-to-fat ratio. Round steak is also often used. In the United States, ground beef is usually categorized based on the cut and fat percentage: Chuck: 78–84% lean.
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry.
Why are they called hamburgers if there's no ham in them? They actually get their name from Hamburg, Germany, home of a cut of beef called the Hamburg steak that eventually evolved into what we now consider hamburgers.
A burger is a patty of ground beef grilled and placed between two halves of a bun. Slices of raw onion, lettuce, bacon, mayonnaise, and other ingredients add flavor. Burgers are considered an American food but are popular around the world.
The beef patties are made with beef cuts such as the chuck, round, and sirloin. Inside the plant, the beef is ground, formed and frozen to maintain quality and flavor. It takes 400,000 pounds daily of 100% pure beef to make the McDonald's burger patties.
Excellent question. The term 'hamburger' comes from Hamburg in Germany, where a minced beef style dish was first created.
Once at the restaurant our fries are simply cooked in dedicated frying vats in a non-hydrogenated blend of sunflower and rapeseed oil which is 100 percent suitable for vegetarians (McDonald's French Fries are officially accredited by the Vegetarian Society).
Ingredients: 100% Pure Beef.
Globally, McDonald's consumes about 440 million pounds of pork and serves a wide variety of pork products in an estimated 75 countries. It sources more than 70% of all pork used in the restaurant chain from the U.S.
Generally, McDonald's sets its own company standards at or above the very highest of international standards. McDonald's meat patties are produced from 100% pure halal beef with no additives, preservatives or flavor enhancers. The beef patties are prepared and packaged at McDonald's approved meat plants.
On a commercial scale, gelatin is made from by-products of the meat and leather industries. Most gelatin is derived from pork skins, pork and cattle bones, or split cattle hides.
Quarter Pound 100% Beef Patty*
Ingredients: 100% Pure USDA Inspected Beef; No Fillers, No Extenders.
The Classic McDonald's Hamburger starts with a 100% pure beef patty seasoned with just a pinch of salt and pepper. Then, the McDonald's burger is topped with a tangy pickle, chopped onions, ketchup, and mustard. What's the difference between a Hamburger and a Cheeseburger, you ask? A slice of cheese in the latter!
Sometimes you just want to reach for a classic. A classic 100% beef patty, and cheese; with onions, pickles, mustard and a dollop of tomato ketchup, in a soft bun. Delicious.
The Keystone Foods Story
It all changed with one man's big ideas and innovative spirit. In the 1960's, Herb Lotman, sought to freeze beef patties in a way that would keep their taste and texture. This led him to the Individual Quick Freezing process.
Most ground beef for hamburgers is from chuck (front of cow) or round (rear leg of cow) cuts. If any food is an iconic culinary staple in American culture, surely the hamburger can claim the title.
What is the difference between a beef burger and a hamburger? There is no difference! While we can't say for sure why a hamburger is called a hamburger, beef burgers are still called hamburgers, even though there's no ham in them.
A hamburger is not made of ham but of ground-up beef, shaped into a patty, which is then grilled and placed between the two halves of a sesame seed bun. It takes a lot of cows to provide the world's hamburgers, and turning so many cattle into so much beef meat needs an industrial process.
Yes, ham, bacon, pork chops, pork loin and sausage all come from pigs...but so does insulin, heart valves, footballs, gelatin, burn dressings, matches, crayons and a whole host of other items. Want to learn more about by-products from pigs?
Some popular cured meats that are not pork include bresaola, cured wild game (venison, elk), turkey bacon, duck bacon, duck prosciutto, duck salami, and beef salami. These options each add their own flavor varieties to your plate as alternatives to the popular pork-based selection.