oh boy can’t wait for another 10$ burger with my 5$ fries
The refresh includes having thicker bun bases to preserve heat, pieces of onion poured directly onto some of the patties as they cook, and adding more sauce to Big Macs,
Oh sure, just what they needed… More bread and sauce. Fucking gross
Big Mac’s do need more sauce.
Big Mac sucks. They’re mostly buns and they use tiny patties from cheeseburger. It’s basically double cheeseburger but with 3 thick ass buns with sauce. Why the fuck do people like those?
McDouble is where it’s at.
McDouble like a Mac. I discovered it when I had no money, but even now that they have closed the gap (they charge for the sauce and lettuce and probably an assembly fee because why not) I order a McDouble like a Mac over a Mac everytime. What’s this garbage middle bun for?
I used to get big Mac’s with the QP patties, it costs more but McDonald’s hasn’t been a budget meal since I was a child anyway. Honestly though ever since that chef on tiktok posted his version of the Mac sauce, I’ve been making them at home. Haven’t been to McDonald’s all year because of that
“…having a larger burger is an opportunity,”
…customers want "larger, high-quality burgers that fill you up."customers want “larger, high-quality burgers that fill you up.”
Bigger burgers. High-quality burgers. Not more meat. More meat is easy, just add more meat. This is going to be some kind of filler, or a mix of “beef” and ground beans.
Worst of both worlds. Just give me a damn black bean burger
Bigger burgers. Larger burgers. Meat goes on it. Much meat. Pile it up. High meat burger that fills the customer up.
Let me guess, they’re patriotic Americans so intentionally coming out with a 1/3 pound burger to disprove that apocryphal internet story once and for all. When it takes off, it proves Americans really can do basic math
I need quality over quantity. It’s one of the reasons I rarely go to Olive garden nowadays. If I want fast food Italian, I’ll go pickup on olive garden.
If I want a nice dining experience. I go to a local Italian restaurant I know of. (same price, half the food, 10x better quality)
Most of the time I find myself having to season anything I pick up from olive garden.
That’s great but a lot of people are doing calorie per dollar calculations.
Implying they would be giving up their famous “quality” now? You need a certain quantity for quality. The burgers now are so small, with such paper thin meat, that the proportions and texture are all wrong. The value proposition is terrible either on quality or quantity.
I believe they currently use CPU tech to make molecular thin beef patties
I was going to make a crack about them inventing a time machine to get Big Macs from like 20 years ago, but I actually kind of wish they’d bring back the angus 1/3rd pounder, those burgers were great.
You wouldn’t want the bigger 1/4 pounder?
Rather I want an 1/8 pounder
Mondoburger?
The bun will be twice as thick or something.
The ⅓-pounder? A&W already tried that, and it flopped, because people don’t understand fractions.
*Americans.
The rest of the world doesn’t bother with fractions of “pounds” in the first place.
Fractions work with metric too you know.
Metric weights for things like meat is basically always expressed in grams here in the EU. Using fractions is pretty pointless.
But you don’t need them since the units already neatly divide. You don’t use a quarter kilo, you’d just say 250 gram.
Ignoring that where I live the weight of the burger isn’t part of the name in the first place. They are just called “royal”.
We have that too. The “Big” Mac.
Different burger.
No shit? You are just being argumentative now.
Naming a different burger was hardly an argument, I just explained it to you in case you accidently mixed them up.
It seems pretty successful for Hardee’s/Carl’s Jr
both BK and McD used to sell a 1/3-lb burger for a while in the early-mid 00s. Wendy’s, too, IIRC. to my recollection, it did ok in sales, but was maligned for being “unhealthy”, and both chains stopped selling it shortly thereafter.
Meanwhile, modern Wendy’s is all, “Here’s three patties on a greasy bun slathered in ketchup/mustard/mayo, and if you manage to take a bite it’s all gonna come sliding out the other side like bloody pus. Comes with bacon as an option, too. Don’t forget your quart of sugar water.”
In a combo meal for only $14
the bacon is for traction!
Here in EU their biggest in diameter is the Big Tasty. Do you also get that in the US?
I have never heard of the Big Tasty, but I looked into it and apparently it’s also called the Big 'N Tasty in some markets, and is in the lineage of some older burgers such as the McDLT and the Arch Deluxe. They tried it in the US from 2000-2011, but discontinued it. Not sure if there’s a current equivalent.
I’d laugh if all they did was make the bun bigger to make a “bigger” burger
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