McDonald’s makes a big change to their 7 classic burgers

If you’ve been staying on top of food news lately, you’re probably aware of the large amount of recalls announced so far this year. Between ground beef recallschicken recalls, and even beef jerky recalls, it’s been one heck of a year for meat. Customers and businesses are now paying more attention to the health of the products they are consuming, including McDonald’s. So in an effort to make things healthier at this popular chain, McDonald’s has switched around the ingredients in their seven classic burgers.

Don’t worry, the specific ingredient list will stay the same. Onions, pickles, cheese, ground beef, and that signature sesame bun, are all still staples for this classic McDonald’s grub. But what’s inside these products will be switched around for good, all in an effort to make an even more authentic burger.

RELATED: Secrets from fast food employees 

What your fast food worker won't tell you
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What your fast food worker won't tell you

After we cook something, we put it in a holding cabinet and set a timer.

When the timer goes off, we’re supposed to throw it out. But often, we just reheat the food. So for the freshest meal, come between 11 a.m. and 1 p.m. or between 6 p.m. and 8 p.m. More people are in the restaurant then, so we’re cooking and serving new food constantly. (These are the worst meals you could order at a restaurant, by the way.)

That plain chicken breast may have been a healthy choice out of the package...

But sometimes we have to slather it with butter just to make sure it doesn’t stick to the grill. On the other hand, these healthy fast foods can satisfy unhealthy cravings.

There’s usually a way to get expensive menu items for less

If you’re craving a Big Mac, for example, order a $1 McDouble with no mustard or ketchup and then add shredded lettuce and Mac sauce for a small charge. It’s basically a mini Big Mac, and you can get two for less than the cost of one Big Mac. Check out more trivia facts you probably didn't know about McDonald's.

Most fast-food joints clean everything with super-concentrated chemicals at the end of the day

That includes the grills and the drink machine nozzles. If you’re one of the first customers in the morning, you may be getting some of that chemical residue on the food or in the drink you order—or, worse. You won't believe what was found on the ice in some fast food restaurants. 

Those grill marks on your burger?

Not real. They were put there by the factory. If you want REAL grill marks, it's probably best to make your own at home with one of these burger recipes.

Most of us will cook something fresh for you if you ask

But if you want to make sure your french fries come right out of the fryer, order them without salt; that forces us to cook you a new batch. Then you can add your own salt, and they'll still taste the same. That's because of the secret ingredient that makes McDonald's fries so addictive.

Avoid asking for “extra” of something, like cheese or sauce

As soon as you say “extra,” we have to enter it at the register and charge you for it. Instead, just tell us you want us to “put a good amount on there” or “not to be skimpy with it,” and we’ll load you up.

Yes, our chili is made from what you think:

Meat from old burgers.

It makes me laugh when someone comes in and says she’s trying to be healthy—and then orders a salad with crispy chicken

At McDonald’s, some of those salads have about as many calories as a Big Mac. In fact, a small order of french fries contains four fewer grams of fat than a packet of our ranch dressing. Also, be wary of these "healthy" fast food choices that definitely aren't.

We’re timed on how fast we get customers through the drive-through... we always prioritize those in line outside over anyone at the front counter. And after you leave the drive-through, use this trick to keep your fries crispy the whole way home.

One of my coworkers once got so mad that he spit in someone’s food

He was suspended for three days. Most of us would never do something like that.

Here’s a good way to know how clean a fast-food establishment really is:

When you get your drink, bend down and look up into the ice chute. If you see mold and other stuff growing in there—which is more common than you might expect—they’re not cleaning the machine as often as they’re supposed to.

Those gorgeous pictures of our food in our advertisements?

They’re airbrushed and touched up with fiberglass and paint. It probably takes two hours to make that picture. Obviously, we’re not going to be able to replicate that.

Please, please, get off your cell phone

I’ve had people pull up to the window, pay, and drive away without their food because they’re talking on the phone and not paying attention. Then they’re mad at me. Here are some more crazy stories from drive-through workers.

At most fast-food restaurants, it’s tough to give away free food

Especially things like burgers, because they’re inventoried. We can sometimes give away French fries, ice cream or drinks because we get those ourselves, but it depends on which manager is on duty.

We hate it when you order an ice cream

Most of the time, we’ve got to make it, and it’s already melting by the time we hand it to you. If you order four or five cones at a time, it’s almost impossible to get them to you before they melt everywhere, and then you want new ones.

Here’s something that surprised me when I started working at McDonald's:

Our clam grills are set at 750 degrees, and they can fully cook a regular beef hamburger in just 38 seconds, a quarter pounder in 70 seconds. The first time I ever saw that, I was like, 'Ewww.'

We’re happy to replace something if we mess up, but...

We can usually tell when you’re making up a story to get free food. There was one guy who found a pebble in our parking lot, put it in his food after he ate most of it, and then asked for a replacement. Another lady took 10 tacos home. The next day, she brought just a few of them back, showing us that their lettuce was brown. She wanted another 10 tacos. But of course, if you leave tacos out for 24 hours, the lettuce will turn. Love tacos? Here are some fun taco recipes to try.

Some fast-food workers definitely follow the 10-second rule

I have seen people drop food and then pick it back up and put it on the grill.

No, most of us do not donate our leftovers

I can’t believe how much food we throw out every day, especially at the end of the night. You, however, can do your part. Here's how you can cut back on food waste at home.

All fast-food restaurants are not created equal

Even restaurants within the same chain can vary widely depending on the owner and manager and what kind of standards they set.

When you take three handfuls of napkins or fill your purse with ketchup packets...

I don’t know what you call it, but I call it stealing. You’re just making things more expensive for everyone.

Please don’t ask what ingredients are in our fried chicken coating or in our special sauce

All of our recipes are proprietary, so they don’t even tell us what’s in them. But we can tell you why McDonald's Coke tastes better than anywhere else.

At some restaurants, managers get a bonus if they hold onto their employees and keep their turnover rate down

That gives us an incentive to keep people who aren’t very good, even if they don’t know the difference between a French fry and a screwdriver. And I’m not exaggerating; I’ve had employees who were that bad.

Most of us, even the managers, aren’t making much more than minimum wage

You wouldn’t believe the stuff we put up with for that kind of money. People constantly talk to me like I’m a two-year-old. I’ve had customers throw drinks at me and cuss at me. I’ve been held up at gunpoint.

At Taco Bell, most of our food does carry over, so we reheat it and serve it the next day

That’s why I never take my lunch break early. Plus, fast food can have some weird effects on your brain.

For the best deal at McDonald's, order off the dollar menu

You can get a lot of food for the same price as a meal and it will fill you up more.

We were supposed to wear gloves when we made food

But a lot of times my co-workers didn’t do it, and that really skeeved me out. Here are more dirty restaurant secrets the kitchen crew won't tell you.

Most of us don’t wash our hands as much as we should

Even though there are signs everywhere reminding us it's the law.

Look around to see how much trash is in the parking lot

And whether the bathrooms are dirty and if the dining room is picked up. When things that are so publicly visible are neglected, you can bet that even more is being neglected in the back and in the kitchen where no one can see them. That's just one of the things restaurant health inspectors wish you knew.

Once your order is in at the drive-through...

We have two minutes to get your food before the screen turns red, and the manager asks what’s going on.

We do laugh at you behind your back

Like when you mispronounce our menu items or when you think we can’t hear you through the drive-through speaker, yelling at your husband or kids.

When it was slow, sometimes we would all take the garbage out...

And smoke marijuana in the back. Really, it's true. Want more crazy food service stories? Here's everything your waiter isn't telling you.


McDonald’s is ditching artificial sources.

McDonald’s Corporation has announced the elimination of artificial preservatives, flavors and added colors from artificial sources in their seven classic burgers. All of the ingredients (except for a small artificial preservative in the pickle) will be made from natural ingredients.

The seven burgers with these changes include:

  • hamburger
  • cheeseburger
  • double cheeseburger
  • McDouble
  • Quarter Pounder with Cheese
  • Double Quarter Pounder with Cheese
  • Big Mac

These changes will take place in all 14,000 restaurants across the United States.

RELATED: Secrets your butcher won't tell you 

20+ secrets your butcher won't tell you
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20+ secrets your butcher won't tell you

Don't be fooled by supermarket brand names

Avoid names like Butcher’s Brand, Rancher’s Reserve, and Blue Ribbon. The label to look for is USDA quality grade. Prime is the best (and most expensive), followed by choice, select, then standard. Watch out for these other 50 supermarket tricks you still fall for.


A big part of our job is window dressing

We flip brown meat over, cut off fat, and dab away red that might turn you off. Find out what that red liquid in your meat really is (it's not blood).


Meat can have a long journey to us

Your beef may get ground in Iowa, stuffed in a long tube of plastic, and trucked to our store, where we regrind and package it.


Check the price per pound or serving

Regular size is often cheaper than the family pack. Leave these other 27 foods you should never buy out of your cart, too.


We can suggest cheaper options

Why are you so wedded to the cut of beef your recipe calls for? Save $1.50 to $2 a pound on boneless pork chops. Buy a whole boneless pork loin roast and slice it into chops an inch thick.


Buyer woman chooses chopped meat in a shop

I have a favorite cut

I love the hanging tender. Also known as a hanger steak or a bistro steak, it’s got great flavor at a good price. Learn which cuts of meat you're probably throwing out, but shouldn't be.


Here's where to find the best meat 

Take the meat tray at the bottom of the stack or the farthest in back. Just like milk, it tends to be fresher. Check out these other 29 secrets your grocer won't tell you.


There's a reason restaurant burgers taste better

Your favorite burger joint probably uses beef that's much fattier. Yes, that 92/8 ground beef is lean, but if you make burgers with it, you might be disappointed. Learn which foods you should never eat at a barbecue.


Always check the label

Even if those chicken breasts say “100 percent natural,” they may still be injected with sodium-laden broth, salt water, or seaweed extract, which you'll see on the ingredients list. Here are more mistakes you make while reading food labels.


Looks aren't everything

Some of the best tasting cuts are the ugliest ones, like the flap meat on the belly part of beef.


We know how to avoid freezer burn

If you throw your meat straight into the freezer in the packaging it came in, freezer burn is a virtual certainty. Instead, take the meat off the tray, re-wrap it with plastic food wrap or aluminum foil, then put it in a Ziploc freezer bag and squeeze out as much air as possible. Here are more myths about frozen food you should stop believing.


Here's how to save a few bucks per pound

Buy a whole top sirloin and ask me to cut it into steaks. Or get a whole chuck and ask me to make you some chuck roasts, beef stew cubes, and ground meat out of it. The bigger the cut, the more money you’ll save.


You've been wrong about London Broil this whole time

London Broil is a cooking method, not a cut of meat. A package labeled that way is probably a top round roast, a very tough steak that otherwise wouldn’t be worth much. But if we label it as a London Broil—which means you should cook it medium rare with lots of seasonings, then slice it real thin against the grain—it’s at least edible. Here are some more confusing cooking terms, explained.


Most people cook their meat too long

Get a cooking thermometer and remember: Food keeps cooking even after you remove it from heat. So that filet mignon that’s rare when it comes off the grill will be medium rare after you rest it. Learn the surprising reason people over 65 should never eat rare meat.


Here's the deal with 'Certified Angus Beef'

Despite all the hype, most of us think “Certified Angus Beef” is a marketing gimmick that doesn’t necessarily indicate the meat is any better than other beef with the same USDA grade. Though I have to admit, it does look spiffy on that black tray.


Grass-fed beef doesn't taste as good

I know grass-fed beef is the hot thing, and it’s supposed to be healthier, but it sure doesn’t taste as good. Here's what you need to know before you buy grass-fed beef.


A cheaper cut might taste the same

If you like steak well done, buy it cheap. That’s your call, but don’t bother buying an expensive cut. Once you cook it that much, it all tastes pretty much the same … kind of like shoe leather.


There's a way to tell how fresh your meat is 

Check the pack date. Ideally, you want to get packages dated that day or the day before. Some companies pump carbon monoxide into packaging to keep the meat from turning brown. Here are some foods you should absolutely never eat past the expiration date.


A little pink is OK

Your mother had good intentions, but a little pink inside your pork is fine. In fact, it’s preferable. Pork that’s white all the way through is likely to be dry and tasteless. Just make sure its internal temperature is at least 160 degrees. Next, check out these other common cooking mistakes you're probably making.


Don't always accept meat as is

Ask me to help. Even if it’s already on a tray wrapped in cellophane, I can cut the fat off a roast, trim a flank steak into stir-fry strips, or grind up a chuck roast. Then I’ll neatly wrap it back up for you. All for no extra charge. Make sure you know these other 40 smart ways to save money at the grocery store.



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