While the rest of the fast food nation seems to be hopping on a bandwagon that goes "Beyond" meat, over at McDonald's Canada they're working on making your beef burgers better.
According to a media release, McDonald's Canada is "enhancing its burger experience" when it comes to their "classic" line-up. A few key changes to how they do things behind the scenes at participating Golden Arches aim to give Canadian customers "a more delicious experience in every bite of their classic beef-burger favourites."
Their "classic" burger line includes the big hitters: Big Mac, Cheeseburger, and Quarter Pounder.
McD's breaks down the "full suite" of burger betterments:
- 100 per cent Canadian beef patties now cooked in smaller batches than previously done for classic burgers, for hotter and juicier beef
- Storage changes for fresher and crisper produce
- Onions added directly on the patties on the grill to intensify flavour (except for the Quarter Pounder line-up)
- More of their legendary Mac Sauce applied on Big Macs
- New bun recipes for warmer buns
McDonald's says they're one "beef journey" in Canada, and these new steps to improve the classics are "the next evolution."
Adds the fast food giant: "McDonald’s beef patties are 100 per cent pure Canadian beef, made from cattle raised by ranchers primarily located in Alberta and Saskatchewan, and – with the exception of a pinch of salt and pepper – produced without any artificial preservatives, fillers, colours or flavours."
B.C., and Metro Vancouver, of course has a long relationship with McDs - the longest in the country, as it so happens. The first Canadian franchise of McDonald's - and the first McDs located outside the U.S. - opened at 7120 No. 3 Road in Richmond back in 1967.
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As a little bait to get folks chowing down on these new and improved burgers, from Aug. 13 to 19, McDonald’s is offering a $3 Big Mac at restaurants nationally.