Here’s a fine example of seasoning. (Look at the caption under the top right picture).
What makes you think there are no other ingredients added? McDonald’s does their best to make sure that everything tastes exactly the same at every location. I don’t think that could be done without some kind of engineering to the beef. Now whether that’s before or after it’s slaughtered (or both) I do not know. Plus there are different grades of beef and as Michael Hoffman pointed out differnt cuts that can be ground into hamburger. So as far as I can tell, the only similarity between McDOnald’s and the "upscale" places is that they are both beef. But that would be like saying that there’s no difference between a meal at a Ponderosa and the Hereford House in Kansas City because they both serve steak.
What makes you think that all restaurants use the same exact mixture of beef and do not add any other ingredients?
The ground meat used in hamburgers varies from place to place. As an example, one restaurant might use just ground round and another might use chuck. Then there’s the difference in the amount of fat used in hamburgers. One place might insist that all it’s ground beef have 80 percent meat and 20 percent fat, while another might prefer an 85-15 ratio.
While a McDonald’s doesn’t season its meat, your local diner probably does.
And then there’s the method of cooking the burger. One of the easiest ways to ruin a burger is to press down on it during cooking. That gets rid of the fat, and the fat is where the taste resides.
One thing: I cannot imagine why you are unable to tell the difference between a McDonald’s hamburger and a hamburger from what you describe as an upscale restaurant.
Pennypincher’s taste buds must have died. Does anyone out there know of a cure for that sorrowful condition.
I’ ve had some 5 or 6 dollar hamburgers that were at least as bad as the average national chain’s offerings. I’ve also had some really excellent hamburgers ranging in price from about 2 bucks to about 10 bucks- but I doubt any of them were really worth over 5 bucks – unless one wants to pay for "celebrity" watching or a really exotic
ambience. Some of the worst burgers I’ve ever had were served by my friends and neighbors in their own back yards off their own mismanaged grills.
I haven’t stepped foot in a McDonald’s in years, so I can’t tell you what they taste like, however My local watering hole, an Irish Pub called Ward’s has one of the best burgers in Rhode Island.
How does one restaurant make a better hamburger than another using the same exact mixture of beef without adding any other ingredients?
Comparing McDonald’s or other fast food hamburger places to that
fancy hamburger place that charges $5-6-10 for the same thing, not counting the weight of the meat.
I’ve tried McDonalds’s etc. & the $5-6-10 hamburgers in those upscale restaurants and they taste the same to me. I can’t tell the difference.
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