McDonald's is transitioning away from self-serve beverage stations and some locations may start to charge for refills that were once free.
  • 1984@lemmy.todayEnglish
    13·
    6 months ago

    I’m super disappointed also in what these burger chains offer. All of them have small shitty burgers full of sugar.

    Started making my own burgers. It takes 10 minutes! Mix meat and a bit of salt and pepper and make the pieces really thin. Fry in pan. It’s delicious.

    Fast food is disgustingly expensive for the amount of food you get too. Their drinks are ultra cheap sugar water, and even that they are thinking of limiting.

    • Jeena@jemmy.jeena.netEnglish
      61·
      6 months ago

      Don’t make them thin, at least 1cm or even 2, then it’ juicy and delicious and don’t overcook them. If you can get safe meat (grind it yourself) then go with medium raw, it makes the burger absolutely stunning!

      • grue@lemmy.worldEnglish
        12·
        6 months ago

        Smash burgers and thick burgers can both be good; they’re just different.

      • 1984@lemmy.todayEnglish
        12·
        6 months ago

        I knew I would get opposing views here :)

        There are many ways to do it, but I think everyone should make their own at home. It’s super tasty and quick.

        • 7U5K3N@lemmy.dbzer0.comEnglish
          2·
          6 months ago

          Haha I love Lemmy. Anywhere else you’d have started a flame war.

          Personally I love mine super thick, medium well with crispy crispy bacon. Top it off with mayo, lettuce and tomato.

          Smash burgers are a interesting diversion… But I want to need to unhinge my jaw to eat burgers. Lol

          • lightnsfw@reddthat.comEnglish
            2·
            6 months ago

            How do you keep the bun from disintegrating before you’re done when they’re very thick? My parents and a lot of burger restaurants make them that way and I hate it because of that. It turns into a mess. I make mine like 1/4 lb and that seems to be the sweet spot for me.

              • lightnsfw@reddthat.comEnglish
                1·
                6 months ago

                That helps the patty. I’m talking about the bun. With thick burgers the juice gets into it and by the time you’re halfway through the thing has completely fallen apart. It’s even worse if you have any kind of sauce on the burger.

                • MaggiWuerze@feddit.deEnglish
                  1·
                  6 months ago

                  That depends on the kind of bun you get. I usually toast their inside and get brioche, And don’t really have that issue

                • Passerby6497@lemmy.worldEnglish
                  1·
                  6 months ago

                  Do you toast your buns or eat them raw? I’ve not noticed the issue nearly as much when I pan toast my buns.

                  • lightnsfw@reddthat.comEnglish
                    1·
                    6 months ago

                    I toast them. But I don’t make my patties really thick so it’d be fine either way. I don’t know if all the various ones I’ve had fall apart on me over the years have been toasted or not. I suspect not.

            • 7U5K3N@lemmy.dbzer0.comEnglish
              1·
              6 months ago

              Buddy of mine likes to say that’s why you have a layor of mayo on the bottom. It keeps the bun from disintegrating.

              Idk he read some where once that’s why it was an invented, as a moisture barrier. But who knows.

              Honestly… Buns fall apart. It’s part of the experience I guess. Haha

      • HubertManne@kbin.social
        3·
        6 months ago

        if done right thin is fine, but thick is better. We have a place where double is the standard burger and its made to order but fast because you can cook them fast. That being said the place with the thick jucy burgers has a line out the door constantly while they are open.