McDonald's overhauls burgers with mass changes. Know in detail how it will be made more juicy

Coming under pressure from the burgeoning burger market, particularly an expedited process recently implemented at Five Guys, McDonald’s has made a major overhaul on how it will be cooking burgers. Promising the fast food giant's 'best burgers ever' the new initiative will make more than 50 modifications to make the bunned delights much more juicy. Talking about the business plan, Chris Young, McDonald’s Senior Director of Global Menu Strategy, told the Wall Street Journal, "We can do it quick, fast and safe, but it doesn’t necessarily taste great. So, we want to incorporate quality into where we’re at."

Steps to make burgers more juicy

The company will take steps to make the burgers more juicy, delicious and fresh.

• Six patties will be grilled at a time instead of eight for the auto-cooking mechanism to retain more burger patty juices.
• Big Macs will get more sauce.
• Buttery brioche buns will be used and sliced with a thicker bottom to retain heat.
• Sesame seeds will be more randomly used to give a homier look.
• Cheese will be taken out of refrigerators sooner so it melts more during cooking.
• Onions will be rehydrated after purchase to make the burgers more juicy.
• Lettuce and pickles will be stored in smaller containers so they are refreshed more often.

New methodology for burger flipping

Chef Chad Schafer tinkered with a new methodology for burger flipping at the test kitchen at McDonald’s Chicago headquarters. He made a double cheeseburger in its standard way and then tried a new style. Talking about the revamped burger, Schafer said, "One is hotter…It looks meltier. Look at how my fingers sink into the bun. Smell it and you smell a big difference."

After testing in Australia, the new version is being rolled out at the chain’s 13,460 US locations. It will start with the West Coast and Midwest, but the plan is to have all US stores ketchup by early 2024.

Lauding big results on Australian Big Macs, McDonald’s Chief Executive Chris Kempczinski said, "Great-tasting burger perceptions continue to grow."

FAQs:

Who has developed a new methodology for burger flipping?
Chef Chad Schafer tinkered with a new methodology for burger flipping at the test kitchen at McDonald’s Chicago headquarters. He made a double cheeseburger in its standard way and then tried a new style.

When will new the version of burgers be rolled out?
After testing in Australia, the new version is being rolled out at the chain’s 13,460 US locations. It will start with the West Coast and Midwest, but the plan is to have all US stores ketchup by early 2024.