McDonald’s is going to revamp its burger cooking process, including the star product Big Mac, aiming to address longstanding quality issues and enhance juiciness with over 50 modifications.
This big move of McDonald’s is driven by competition in the growing burger market, particularly in response to changes at Five Guys.
Tested in Australia, the updated cooking method is being introduced at McDonald’s 13,460 US locations, starting on the West Coast and Midwest, with nationwide implementation expected by early 2024.
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The initiative aligns with McDonald’s campaign for the “best burgers ever,” acknowledging the need for ongoing employee training to ensure success.
How McDonald’s burgers are changing:
- Six patties will be grilled at a time instead of eight for the auto-cooking mechanism to apply less pressure and 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 scattered on buns 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 for more juiciness
- Lettuce and pickles will be stored in smaller containers so they must be refreshed more often
“Great-tasting burger perceptions continue to grow,” McDonald’s Chief Executive Chris Kempczinski said on an October investors call, lauding big results on Australian Big Macs.
Still, the company realizes that employees will have to continuously nail these workflow changes for success.
