Beef & Burgers FAQs | McDonald's (2024)

FAQs

Did I cook my burger enough? ›

It buys finished, frozen patties from about 20 food processing companies globally. In the U.S. these include Keystone Foods, a division of the Brazilian food service giant Marfrig group, and Oklahoma City-based Lopez Foods, which has been producing patties for McDonald's since 1968.

10:1 is the most popular meat. It is used in items such as Big Macs, Cheeseburgers and any variant of the two (ie McDouble, Double Cheeseburger, Mega Mac, Double Beef n Bacon). It is named 10:1 as it is a 10th of a pound. They take roughly 40 seconds to cook a batch of eight.

10:1 is the meat used in a McDonald's hamburger and cheeseburger, so named because there are ten beef patties to a pound. To cook a McDonald's cheeseburger back in the day, you laid up to 12 patties on the grill and seared them to the surface with a searing tool.

Hamburger Internal Temperature

Depending on how you're preparing your burger, the meat's internal temperature may not reach 160 degrees Fahrenheit. Consuming raw or undercooked foods can be dangerous, but properly prepared rare and medium meat is safe to eat.

Medium: 140-145 F. Medium-Well: 150-155 F. Well-Done: 160-165 F.

Here are the facts: All of our burger patties in the U.S. are always made with 100% USDA-inspected beef. That's the only ingredient: 100% real beef. Our patties contain no preservatives or fillers, and the only thing we ever add is a touch of salt and pepper when the patties are sizzling hot on the grill.

We use 100 percent USDA premium beef in our seasoned beef. We prepare it much the same way you prepare taco meat at home: after simmering, it is drained of excess fat and pre-seasoned with our signature blend of 7 authentic seasonings and spices.

Are Wendy's hamburgers really fresh and never frozen? Yes, Wendy's uses fresh, never frozen beef on every hamburger, every day. * We go the extra mile to ensure we are sourcing only the highest quality beef, and we transport fresh beef in refrigerated trucks to Wendy's restaurants thousands of times every week.

Ingredients: 100% Pure Usda Inspected Beef; No Fillers, No Extenders. Prepared With Grill Seasoning (salt, Black Pepper).

Why do McDonald's burgers taste different? ›

Fewer burgers are placed on the grill, which somehow results in a hotter, juicier, tastier burger, and the diced white onions are added to the beef patties on the grill as they are cooking, rather than afterwards at the prep table. The cheese has been “tempered” longer to make it meltier as well, Schafer says.

Each Quarter Pounder with Cheese starts with a fresh beef patty that hits our flat iron grill right when you order. It's a beef burger that's hot, deliciously juicy and full of flavor. *Weight before cooking 4oz.

The Quarter Pounder is a hamburger sold by international fast food chain McDonald's, so named for containing a patty with a precooked weight of four ounces (113.4 g), or one quarter of a pound.

A “double Quarter Pounder” is a burger with two quarter-pound patties. If you called it a “Half Pounder” people would expect there to be one half-pound patty in it.

You'll usually see some numbers on a package of ground meat at the grocery store, like 80/20 or 90/10. Those numbers refer to the ratio of lean meat to fat. So when you see 80/20, that means it's 80 percent lean meat and 20 percent fat.

Because doneness and safety cannot be judged by color, it is very important to use a food thermometer when cooking ground beef. To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked.

Yes, it is dangerous to eat raw or undercooked ground beef because it can contain harmful bacteria. The United States Department of Agriculture recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs, casseroles, and hamburgers to 160 °F.

A better way has to do with feel: Just squeeze the burger's sides to determine if it needs a few more minutes or if it's done. Squeezing the patty and checking for a bit of spring — but not too much give — will help you determine if you've hit that medium-rare mark.