McDonald’s Canada is finally changing the way they cook and serve their classic beef burgers. It’s been a long time coming as the method hasn’t changed in a long time.
The improvements:
- 100 per cent Canadian beef patties now cooked in smaller batches for hotter and juicier beef
- Storage changes for fresher and crisper produce
- Onions added directly on the patties on the grill to intensify flavour
- More of our legendary Mac Sauce applied on Big Macs
- New bun recipes for warmer buns
You can taste the changes if you order items like the Big Mac, cheeseburger and Quarter Pounder.
Taste Test
We ordered all 3 items – Big Mac, Quarter Pounder and Cheeseburger to see if we could tell the difference. Right away, it’s hard to tell the difference in the quality if you’re not a regular customer ordering any of these items.
We couldn’t tell the difference for the cheeseburger and big mac as we don’t get it that often. As for the Quarter Pounder, it is something my husband gets when he goes to McDonalds. He noticed the nicer pieces of onions and the juicer beef patty.
For all three items, we did notice the changes to the softer buns, which looks and tastes better.
Overall, very hard to tell the changes to the burgers, but it’s still a welcomed change.
7 Comments
How does a recipe make a food, name the bun, hotter?
I think the change is a result, in part due to mobile delivery services. Food leaving the kitchen at McD’s becomes cold within a couple of minutes. It’s baffling anyone would want any of their sandwiches delivered cold, but apparently, they do.
The new Macs are gross. If you read the negative comments on Facebook which I agree with, the new Macs aren’t butter but in fact colder despite being served during peak times. McDonald’s is very aware of the deficiencies with the new Mac.
Unless McDonalds brings back the old Mac which is still served in the USA, sales will drop big time.
It’s just not good 😢
The process of cooking doesn’t matter because the product is mostly carbs the patty or patties are so small and thin practically a wafer now . Specialty menu choices are totally a gimmick due to being overly charged with no protein.
I can’t stand the new burgers. No improvement on the buns. The burgers do not smell good and the flavour is horrible. After 30 years of “loving it” I have had to throw the last couple of because of the taste.
I feel ripped off and lied to by bogus marketing tactics. The closest dive through ti my work is a Micky Ds. So once a week, I go for lunch during my break. I gotta say, I have yet to get a warm, juicy burger. Suffice to say, the lack thereof means tastier is absent as well. This promotion upsets me and my stomach. I only ever get a QP w ch and the cheese isn’t even mildly melted. The bun was crusty, and not in a good way, burger bone dry and, for the second time in a row, I couldn’t finish it. It felt like a mouthful of lukewarm paste…gross.