Only one McDonald’s burger is cooked from fresh rather than frozen

It’s no secret that the vast majority of McDonald’s burgers are cooked from frozen, not that there’s anything inherently wrong with that.

But, if you prefer food that’s cooked fresh whilst also having a penchant for Maccies’ burger sauce, you’re in luck.

Part of the deal with fast food is that it’s ordered and served in as little time as possible.

A McDonald's drive-through - Alexander Farnsworth via Getty Images

Sacrifices need to be made in order to make that possible, and fresh meat is one of them. A ready-made and shaped patty that can be slapped straight on a grill is always going to be faster than a burger made fresh.

But, as it turns out, one of McDonald’s burgers bucks this trend, and it’s the much-loved Quarter Pounder. There’s a caveat here, though: this is only true in the US.

Despite being a longstanding staple of the McDonald’s menu, first launching in 1971, the method was only switched from frozen to fresh in March 2018.

Why this fresh focus hasn’t made its way across the pond is anyone’s guess, but thankfully our frozen ones taste great nevertheless.

McDonald's said the change in the US was “the most significant change to our system and restaurant operations since All Day Breakfast”.

While our patties in the UK are also made with 100% beef with a dash of salt and pepper, the wait goes on for a taste of the fresh ones. Unless you fancy taking a trip to the US, of course.

"Once the beef burgers are made, they are frozen straightaway, carefully packed and delivered to our restaurants. Nothing is added apart from a pinch of salt and pepper after cooking," says the McDonald’s UK website.

“No additives, fillers, binders, preservatives or flavour enhancers,” it says of our UK Quarter Pounders. “Just pure forequarter and flank. A little salt and pepper is added to season after cooking.

A tray of burgers with cheese - Wirestock via Getty Images

The US’s frozen McDonald’s menu items are also flash-frozen to seal in as much flavour as possible, with most burgers being two to three weeks old before they’re cooked and served.

Cooking the Quarter Pounder patties from fresh will have a benefit to flavour, but nutritionally there’s so difference.

Perhaps McDonald’s made the change in the US to better take on a couple of its big rivals known for flavoursome patties: Sonic Burger and California’s famous In-N-Out, both of which cook most patties fresh to order.

If you’ve ever tried an In-N-Out, you’ll know its burgers are stiff competition indeed.