What is the difference between a McDouble and a double cheeseburger at McDonald’s?
I understand that a double cheeseburger has two slices of cheese, while a McDouble only has one. Other than that, they’re the same sandwich.
The only difference between the McDouble and double cheeseburger is a single slice of cheese. Double cheeseburgers are pricier. Therefore, they have two pieces of cheese. McDoubles have only one and are usually 30–40 cents cheaper than a double cheeseburger.
A double cheeseburger has two slices of cheese with two meat patties. On the other hand, a McDonald’s only had one slice of cheese, but still two pieces of meat.
I had it because McDonald’s aren’t sold in Australia (maybe in a few stores, but not a regular menu item) anymore. Other countries might be different, but that’s the difference in Australia
What’s the difference between the McDouble and the double cheeseburger?
It’s very simple: the McDouble only has one piece of cheese between both pieces of meat. The double cheeseburger has two pieces of cheese: one between the two patties and one on top of the top patty.
Why are McDonald’s cheeseburgers so good?
Looking through the answers, I can’t believe no one included this important ingredient. To be more accurate, step in the process. I have discovered that part of what gives McDonald’s cheeseburgers that distinctive taste is that it’s wrapped before being served. This allows the non-cooked ingredients (bun, pickles, ketchup, mustard, onions) to be steamed slightly. It alters the taste and texture of the sandwich.
Go ahead, try this yourself. Take a large square of aluminum foil or similar food-grade paper and prep the top of the bun on it. Take your caramelized bun (lightly toasted on the insides only!) and add a dab of ketchup, mustard, some dice onions, and a pickle. Add a slice of cheese. Don’t add the cheese to the burger while it’s cooking! When I worked at McDonald’s in the 80s, the cheese was on the bun cold. The heat of the patty melted it, which is even more effective when wrapped.
After cooking the burger:
- Place it on top of the bun with the cheese.
- Put on the bottom bun piece and wrap it up.
- Wait at least 1 minute; 2 or 3 will yield a better result.
- Try to make one without wrapping, and one with it, and you will notice a difference.
Looking through the answers, I can’t believe no one included this important ingredient. To be more accurate, step in the process. I have discovered that part of what gives McDonald’s cheeseburgers that distinctive taste is that it’s wrapped before being served. This allows the non-cooked ingredients (bun, pickles, ketchup, mustard, onions) to be steamed slightly. It alters the taste and texture of the sandwich.
Go ahead, try this yourself. Take a large square of aluminum foil or similar food-grade paper and prep the top of the bun on it. Take your caramelized bun (lightly toasted on the insides only!) and add a dab of ketchup, mustard, some dice onions, and a pickle. Add a slice of cheese. Don’t add the cheese to the burger while it’s cooking! When I worked at McDonald’s in the 80s, the cheese was on the bun cold. The heat of the patty melted it, which is even more effective when wrapped.
After cooking the burger:
- Place it on the bun with the cheese.
- Put on the bottom bun piece and wrap it up.
- Wait at least 1 minute; 2 or 3 will yield a better result.
- Try to make one without wrapping, and one with it, and you will notice a difference.
Is there a limit to the number of cheeseburgers I can buy at McDonald’s?
Nope!
Be careful what you wish for, though. You have no idea what you’re walking into. What you’re up against. Because I know you, I know your type. You think you’ll walk out of that McDonald’s with a cute little manageable amount of cheeseburgers, twenty, thirty, fifty at the most. Oh, how wrong you are.
You have no fucking idea how wrong you are.
I can already see the beady little glint in your eyes as you stroll up to the cashier to ask this terrible question with many consequences. All cocky, all arrogant, like this is some big joke.
In the house of Ronald McDonald, there is no clowning around. There is only heart disease and pain.
“I want. Heh. I want a limitless amount of cheeseburgers,” you say, and you can’t even say it without snorting. You’ve barely reached your table, and the cheeseburgers are already coming in waves. Trays and trays of them, piling up.
How many cheeseburgers can you eat in one sitting?
Double it. Triple it. Quadruple it. That is the amount that will come, and more. You sit at that table for hours, sweat shining on your forehead as you munch your way through burger after burger, and yet they do not stop coming.
Ok. It’s not funny anymore. Dozens of burgers later, you lumber to your feet, feeling sluggish and groggy. You are coated in a thin film of ketchup and oil. A stream of employees follow you out of the restaurant, their hands full of burgers. Despite your protests, they fill the trunk of your car, and their eyes follow you as you drive away. One of them makes a phone call.
McDonald’s is still ongoing with you.
DAY 6. You open your mailbox, and the smell hits you in a wave. Again. The McDonald’s employees always come after the mailman, and the mail under the bags of burgers is always ruined by grease. You extract a dripping, near-illegible invitation to a dear friend’s wedding. You stifle a sob.
DAY 15. Truckloads of McDonald’s cheeseburgers keep pulling up outside your house. You can no longer open your front door without burgers spilling into your living room. Whenever you call the police, they laugh and hang up.
They’re on the McDonald’s payroll.
DAY 21. The first McDonald’s helicopter arrives. McDonald’s buys out your neighbors and installs workers in their houses. Burger delivery occurs 24 hours a day, seven days a week. Growing piles of burgers block the windows. You are trapped in darkness.
In the middle of the night, your ceiling groans. Hairline cracks drop dust into your hair. Tons of burgers are being airdropped straight onto the roof of your house.
DAY 22. 1:07 A.M. You have to get out. Crying, you open your front door and are promptly buried in an avalanche of bread, meat, and cheese. In the morning, you’ll discover bruises.
To escape, you revert to a sort of primitive freestyle swim. For yards, your feet never touch the ground. All you see is the dim yellow of the wrappings. All you hear is endless crinkling from all directions. The weight upon you almost renders you immobile.
You think of simpler times. You wish you never heard of McDonald’s. You wish you never heard the word ‘limitless.’
When you finally emerge, streets away from what was once your home, the smell of grease lingers in your hair, clothes, and skin. It will never come off. In the distance, a yellow mountain crumbles. The weight of burgers has finally taken your house down.
Floodlights start scanning the area, looking for you. You limp away as quietly as you can, but no matter how you turn, one of the lights finds you. You cringe and turn away, hoping to at least get down the street in this futile escape attempt.
A burger hits you in the back of the head.
Why did McDonald’s stop serving super large-sized food?
“Supersize” was a long-running option at McDonald’s; it started in 1992.
You could get small, medium, large OR, as they would ask at the window:
“Would you like to Supersize that?
If so, your drink would be 42 ounces, and your fries would be 7 ounces.
A supersize Coke would be 410 calories, and the fries would be 540 calories (26G of fat).
That’s a combined 950 calories before you’ve even eaten a burger.
As a swimmer who burned massive calories every day, it was awesome to eat this type of food; I could get away with it.
But, if you weren’t training three hours a day and eating this food?
Not so good.
The end of Supersizing happened after a documentary
that examined the obesity crisis in America was released in 2004 (it looked into what influence fast food had on that subject).
In the documentary, as an experiment, the filmmaker Morgan Spurlock decided to eat McDonald’s food every single meal for 30 days straight. Every bite of each meal- No skipping out.
The first few days are quite funny as he is shown sitting in the parking lot (on his fifth meal of McDonald’s food in a row), slowly chewing, like a reluctant kid eating broccoli, forcing each chew.
Chewing…
Chewing…
And eventually,… puking in the parking lot.
The fun twist is that whenever he places an order, if they ask, “Would you like to Supersize that?”…
He had to say “Yes”.
And again…eat… every…bite.
Has McDonald’s served its trillionth burger yet?
We don’t know.
McDonald’s doesn’t know.
They stopped counting the number of burgers they sold 25 years ago.
In 1994, the count was 99+ billion. That was the last count the world had ever heard from the company.
One random dude on the internet estimated that in 2010 the count was 247 billion.
Based on reliable intel? Who the hell knows?
The Wall Street Journal picked up the story in 2013, which caused them to extrapolate that the estimate was 300 billion that year.
Really? Is WSJ extrapolating numbers from some random dude on the internet? I thought you guys were pros. Shame on you!
Of course, all of this is mere speculation, so you can believe whatever you wish (or do your extrapolation).
How did McDonald’s become so popular when it is just a cheap burger, and there are so many cheap burger shops out there?
- McDonalds was fast. They would put a burger and fries in your hands as soon as you paid them for your order. You might wait 40 minutes at other places if they got your order right.
- Mcdonald’s was consistent. Every food item was prepared the same and tasted the same whether you bought it in San Bernardino or Chicago.
- McDonalds was clean. If you got a visit and your restaurant was strewn with trash or you had dirty counters, the franchisor would shut you down there and then. Ray Kroc once shut down a franchise when he saw a dead fly on the counter. Oh, that included keeping the restrooms clean.
- Even though they were fast, they were also fresh. Your food was delivered hot. Their model allowed them to serve food as soon as they finished cooking it.
Why does Burger King’s beef taste different from McDonald’s?
Originally Answered: Why does Burger King’s beef taste different from McDonald’s?
Other than the beef can be different between the two franchises, McD’s fries their patties:
Googling around, I was surprised to see the top part. Used to be just a flat surface where they fried the meat, and a cook would flip it with a spatula.
Burger King uses flame.
Oops, sorry, wrong picture.
It used to look something like this:
I flipped burgers at a Hardee’s back in the early 80s, and they did) it the same way. Actual flame with burger grease that dripped through the grates and sometimes fed the flames yet more. It was a blast to clean up at the end of the day.
Now, with today’s automation, things look different, but flame is still used.
So, consider this. Take two identical patties. Fry one up in a pan on the stove and place the other patty on the grill over a flame.
I hope you’ll be able to taste the difference.
What type of cheese is used in McDonald’s cheeseburgers?
Technically, McDonalds doesn’t serve cheese on their American cheeseburgers. They serve a “cheesy substance” made from cheese and other ingredients. It contains only 60% cheese and 40% fillers. Although casually referred to as American cheese in the US, it’s usually technically referred to as a pasteurized cheese food product (cheese product) like Velveeta or Kraft singles.
McDonald’s uses a version made specifically for them (presumably to lower their costs).
If you’re in France, this can’t even be legally called “Cheese product” nor “American Cheese,” That is because the orange stuff that McDonald’s puts on their cheeseburgers in the US doesn’t meet the minimum purity test to be called cheese in France. Because of those food purity laws and partly because the French don’t want to eat the garbage with fillers, McDonald’s responded by offering much higher food quality in France. What a novel concept… they serve cheese on their cheeseburgers in France!
Le M is a cheeseburger sold in France with real Swiss cheese and bacon on bakery-quality bread.
They also offer a version with Blue cheese (au bleu):
Let’s compare that to an American McDonalds “cheeseburger.” Are you feeling shortchanged? I am.
Another thing we need in the US relative to the French McD’s is the pastry case! Doesn’t that make you want to cry?
If one could compare a regular McDonald’s hamburger made in 2017 vs. 1954, would there be any noticeable differences?
Originally Answered: If I could compare a regular McDonald’s hamburger made in 2017 with one made in 1954, would there be any noticeable differences?
- Packaging: I am sure the packed-to-go or initially served for in-restaurant consumption hamburgers made in 1954 looked different from this when provided to the customer.
or even like this
- Pricing –
You cannot get a hamburger for 15 cents anywhere in the United States or Canada.
The hamburger is almost the same as they have been since 1954, with a 1/10lb beef patty on a bun sized to fit. The other major difference in the hamburger since 1954 is the addition of onions; you would see many more today than you would see back then.
I don’t consume beef, but I do know from my dad the beef patty size has not changed much, but the bread specification ( exact taste) keeps changing; even when he was young in the 70s and 80s, it was different, so I am pretty sure it was different in 1954.
Why are your cheeseburgers so delicious?
I don’t fiddle with the meat. (Almost too hard to resist that one … oh god … I … <deep breaths>.) You get a high-fat content (80/20 — 20% fat) chuck. Sirloin? Sure, if you want to waste your stupid money. Melt some butter in a pan. Pound meat flat. Toss some salt and pepper on it (not in it). Get the pan screaming hot. Throw cow meat in the pan and bring dark brown on one side. Don’t fuck with it. Don’t screw with it. Don’t squeeze the juices out of it. Flip. Cook to medium temp. Throw on to bread device. Add mayo, onions, American (cheese-like process cheese food substance) Cheeze, and lettuce. Drop in food hole. Lather, rinse, repeat.
How did McDonald’s become so popular when it is just a cheap burger, and there are so many cheap burger shops out there?
Well, NOW there are a lot of cheap burger shops out there. When did they start? Not so much.
McDonald’s was the first, and because of that, they set the market. Do they have competitors now? Sure, but back then, they could plug into the nation’s zeitgeist and forge a successful brand based on speed, price, and convenience. Are there better burgers out there? Absolutely. But quality is rarely what people are after when looking for something fast and cheap.
Let’s turn the question around. Why is Taco Bell popular when the food is not good, and there are plenty of authentic places around that make better food?
Well, they were the first to enter the market, which allowed them to define it. That is a big deal. If you can define the product, price, quality, and cost, then everyone else is playing catch up. TBs are ubiquitous, and people will only claim their food is good, yet people still fill their drive-thru.
It shows you how important it is to set the market for any product.
What makes McDonald’s so unhealthy?
I hate these questions.
McDonald’s is fine.
It’s you who makes the “unhealthy” happen.
Get a nice burger on a bun with veggies and condiments…delicious.
Then you screw it up. You drink 24 ounces of high fructose soda (279 calories) you don’t need. Instead of skipping or sharing the fries, you eat them at (510 calories)
There you have it. You got the burger, and everything is fine.
You go nuts on sugar and carbs and have crossed into “unhealthy.”
Was McDonald’s complicit in this? Well, you walked into the place, didn’t you?
How big was McDonald’s original hamburger when they opened, and does it compare to the current hamburger?
The current standard burger is the same size as the original. The burger has yet to get smaller; our concept of normal serving sizes has ballooned along with our waistlines.
This is different from a particular trend of McDonald’s but of the U.S. in general. The original size of a bottle of Coca-Cola was 6 oz. Pepsi began selling 12 oz bottles in the 1930s to take market share from Coke. Coke did not respond until the ’50s when they introduced their “King Size” 12 oz bottle.
When 7-Eleven introduced the 32 oz. Big Gulp in 1976 it was considered as enormous. Now, it looks small compared to the Super and Double Big Gulps.
This trend has surfaced everywhere, from the size of a bag of Fritos to the weight of steaks at a restaurant to the chicken size at KFC.
In 1960, the average American male weighed 166 pounds; now, the average is 200 pounds. The burger has yet to get smaller; we’ve gotten bigger.
At McDonald’s, what is the difference between the orders “double cheeseburger, hold the cheese” and a “hamburger with an extra patty”?
What is McDonald’s hamburger patty made out of?
My college roommate and his family own a meat packing plant. I ran into him a few years ago as we were both going into a McDonald’s.
We sat down and talked while we were eating our respective breakfasts. As we were finishing up, he said he had lost track of time and had to rush. McDonald’s inspectors were coming in that day.
I said it was great because he contracted with such a big company.
He replied that it was a great thing for his company. They buy all of the best meat and pay top dollar, but they come in once a month to inspect for everything from top-grade meat to cleanliness and refrigeration. Also, they were a pain in the butt about every bit.
I never turned up my nose at McDonald’s again.
It’s called a double hamburger, and it is a menu item. Ordering a double ham is considerably cheaper than a double cheese with no cheese. Cheese is a big cost for McDonalds.
When the dollar menu was first introduced, it had the double cheeseburger. After the huge success of the dollar menu, they invented the McDouble. The same sandwich with just one less piece of cheese, and put it on the dollar menu instead.
Consider how much money McDonald’s saved by taking one piece of cheese off every dollar menu burger sold system-wide….
Why does McDonald’s only put one slice of cheese on the McDouble?
The McDouble is made with one slice of cheese between two beef patties (image from McDonald’s):
If you want two cheese slices, you should order the Double Cheeseburger. This sandwich has two beef patties, each topped with a slice of cheese (image from McDonald’s):
There’s no difference between the McDouble and the Double Cheeseburger except for the extra slice of cheese and, of course, the price difference.
Why does McDonald’s charge 50¢ for a slice of cheese but won’t credit for the slice of cheese taken off the burger?
Originally Answered: Why does McDonald’s charge 50 cents for a slice of cheese but won’t credit for the slice of cheese taken off the burger?
I was a marketing rep and a salaried manager at McDonald’s Corp.
This policy is also true for the leaf lettuce and sliced tomato. One comment mentioned paying an employee to remove it from the sandwich. This is not true for McDonald’s, nor any restaurants that make sandwiches to order. Food allergies and basic good service (re: customer demand) are why made-to-order replaced the pre-made chute. Only regular sandwiches were made to stock that; whenever someone made a special order, it was made to order. Once people realized this, they started customizing everything to get it fresh. The customers forced the change by modifying their behavior. That being said:
- Cheese is expensive. The price also includes the cost of transport and to be used properly. McDonald’s cheese must be removed to accommodate room temperature so it melts quickly on the burger. That time is 2 hours. It takes training and effort to get employees to do this properly. It cannot go back once it has been removed from the walk-in. Anything not used at the end of the day is a ‘waste’ product. So, you’re not just paying for your ‘no-cheese’ but for ‘wasted product in general.’ Think of this charge as tipping your favorite barista $5 even though you know everybody will split it. It’s a group effort thing. That’s not very comforting, but that’s one way of looking at it. Remember when there were McD’s in Wal-Marts? Those small stores had such narrow margins that even the loss of one slice of cheese on the Profit and Loss would put them in the red. That’s why they are mostly gone now. It served no purpose for McD’s to have that partnership.
- Random yet related fact: The price of nugget sauce in certain amounts is included in the price of the sizes of nuggets. 1 for 4- and 6-pieces, 2 for 10-piece, and 4 for 20-piece. Handing out sauces for free once people got a taste for fries in Sweet n Sour or cheeseburgers with Hot Mustard (which, by the way, is an INSANE amount of calories and fat b/c egg yolks!!), the loss of money to the store was enormous. They charge 25 cents for the sauce, and it costs 25 cents. It’s not gouging. As I said, it’s further justified by the fact that the people who buy nuggets are also paying for this, whether they like it or not. Ditto for wanting more sauce with your nuggets. Thank everyone who said, ‘But I got nuggets’ like a Dollar Menu 4-piece justifies getting eight sauce packets. McD’s took their idea and implemented it. Be careful what you wish for 😉
- The charge for these added-on items is built into the modification key. If you ever order a sandwich with added lettuce/tomato/cheese, and you see that the grill slip says ‘ask me,’ that’s so you didn’t get charged. They told the grill to add lettuce instead of going through the system. So let’s say you order a chicken nugget Happy Meal with no sauce, then order a Quarter Pounder and add leaf lettuce. The person taking your order may comp the lettuce because you need nugget sauce. This is one reason why it would be particularly good for McD’s to pay well enough to keep great employees around…but I digress.
- McD’s doesn’t charge for additions like extra condiments, pickles, or onions…so I would stay quiet about the expensive items unless you want them to start. They will find a way to balance their profit margin one way or another.
Sauce prices on Amazon for the same and comparable product.
35 cents for a comparable one-ounce packet; a case of 100 for $35.39
Is there a limit to the number of cheeseburgers I can buy at McDonald’s?
Once, many lifetimes ago (ok, it was like 15 years ago), when I worked at McDonald’s, we had a customer come in and ask for 300 cheeseburgers for a low-key party they were having. We suggested they might want to consider an option from the Wal-Mart deli (our McDonald’s was inside Wal-Mart), and they said, “No, my guests all absolutely love your cheeseburgers.” So we made them 300 cheeseburgers. It was intense; I was on the grill that day, and I don’t think I took a break from cooking beef for about an hour. In between loads, I was peeling cheese (the slowest part of making a cheeseburger is getting the damn cheese slices off those damn bricks).
What is the difference between a McDouble and a double cheeseburger at McDonald’s?
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