As part of its biggest shake-up in 50 years, fast food giant McDonald’s is introducing a secret onion trick which will really elevate the flavour of your favourite burgers
McDonald’s is introducing brioche-style buns across the menu as part of the chain’s biggest recipe-change in 50 years – but staff have got a secret weapon for those worried about it being too sweet.
Maccies fans will know how the OG recipe unfolds – toasted bun, followed by squirts of ketchup and mustard, before a dollop of raw onions are sprinkled on, alongside the pickles. But a new trick, which is being introduced alongside a whole host of other massive changes, is a real game-changer.
As part of the big changes coming to McDonald’s this month, the fast food chain is changing up the way they assemble the burgers. As well as introducing brioche-style buns across the menu, there’s also a change to the way the iconic patties will be cooked.
The raw ingredients in the burger will be staying the same, but the meat will be grilled on a different setting, which gets it hotter and sears in the juice. And McDonald’s has come up with a genius plan, during the cooking stage, to stop the buns from tasting too sweet, and to avoid the onions being so “acidic” on your cheeseburger and Big Mac.
Speaking to The Mirror at a sneak preview at McDonald’s HQ in London this week, where we tasted the old and new burgers side-by-side, Thomas O’Neill, Head of Menu at McDonald’s, explained that the onions are currently added to the patty during assembly – but that’s all changing. Instead, they will be added to the meat while it’s on the grill, taking off some of that bitterness.
This is a “small thing which will make a big difference,” Tom explained, adding that the “savoury note from the new onions will offset the sweetness.” He added: “It’s all deliberate.”
This shift – the “most technical change” in the new plan – is all inspired by the American market. Expert Tom told us that brioche-style buns are a “hot trend” at the moment – and is the way the burger industry is heading for good.
Reassuring fans that the new burgers will still feel familiar, Tom explained they’ve gone through many stages of product-testing, and added: “We wouldn’t make such a big change if people didn’t love it.”
And having tasted the new preparation method, The Mirror can confirm it works. I tried the Double Cheeseburger and Big Mac, which are the burgers you’ll notice this change in. I found that the onions, which had taken on ‘meaty’ flavour from the beef during the cooking process, helped offset the sweetness of the bun. Although the raw ingredients remain the same, you can taste more of the flavour.
In addition to cooking the patties at a hotter temperature with onions on top, and changing out the buns, McDonald’s staff will also be changing the way they handle certain other ingredients. They will be taking it out of the fridge earlier, so it has a better chance of melting on the hot patties. Meanwhile, lettuce will be coming out of the fridge and put on your burger within 30 minutes – to elevate that crunch.
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