The McDouble: Peak burger?
I don’t think I’ve ever had a burger as good as the McDouble. Not even a pounder. Except maybe the Cactus Jacks Build your Own Burger in Townsville. But that’s eight times the price. And I don’t think we’ll ever see a burger that’s quite so good again. Certainly not priced under $2. It’s an unbeatable mix of value and taste. Some burgers taste better but don’t represent value for money. The only burgers cheaper than the McDouble – the cheeseburger (which is, actually, the same price I think) and the Junior Burger (is that what they’re called still?) pale in comparison. No burger in the past, present, or future, looks like being able to match it. This is my fearless prediction. I’m looking forward to the results if people try to prove me wrong.
Image Credit: Gaarawarrgabs
There’s something about the combination of fat, flavour, and texture in these burgers that makes them the item I sit craving between lunch and dinner each afternoon. Luckily I so rarely act on these cravings. Some would say my definition of rarely is broken at this point.
The tomato sauce and onion combo in the “seasoning” department is genius. The McDonald’s food scientists have outdone themselves in understanding umami, or something ephemeral, and yet delicious, in the cheese to meat patty ratio, and the size is perfect for guilt free burger snacking. Even if there’s some cognitive dissonance involved. We’re talking 19.8 gm of fat and 384 calories (according to the McDonalds product page). I challenge you to find a better calories/$ ratio anywhere in the world – short of eating pure butter.