re: McDonald's looking to beef up with larger burgers

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Well the regular hamburger they sell today is about the size of a biscuit.

They have absolutely shrunk the patty size down over the years.

Maybe they will go back up to what the patty size was 10 years ago.

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In the New Orleans market it was the, Big N' Tasty. They had a special heart shaped meat that you seasoned before cooking. It also had its own bun. It was a replacement for the other disaster of a burger the Arch Deluxe which had its own special bun that had a butter split on the top and its own special dijon sauce.

I worked at a McDonalds between 1997 and 2003.

The best sandwich I remember McDonalds having was the Cajun McChicken. It had a darker breading and I think used dark meat instead of white meat.

I used to experiment in the back making a Big Mac with the chicken patties instead of the meat. Yes I am fatty for doing something like that.

I think the meat has changed to a more fatty content. The more fat content in the burger makes it juicier, but when you have 10:1 patties too much fat makes the burger disappear. I think they cheapened out to fat content as high as 73/27% which is your typical fatty ground meat at Rouses. Back then they may have used a 90/10 or 80/20 meat to fat content.