Nope. Is DQ better there? Because it’s terrible here in Utah, esp when we have Iceburg and Culvers, both of which have better ice cream and burgers than DQ.
Yeah, years ago. Compared to the options I have locally, it really sucks. Here in Utah, Culvers and Iceberg are way better, and even Arctic Circle (which sucks) is better.
At least Burger King is kinda unique in that they char-broil their burgers. Carl’s Jr does it better, but BK isn’t the worst option, at least the last time I went (which admittedly is a few years now).
I prefer my burgers to not be completely bone dry. There is a reason you grill burgers in indirect heat, and BKs entire gimmick is doing the opposite of that.
Same. I also prefer them to not be a pile of grease. Fast food will give you one of those two options, and sometimes I’d rather them be more dry than more greasy.
When I make them at home, they’re a nice mix of the two: not top greasy and not top dry. But sometimes a homade burger just isn’t in the cards, so I need to pick among the options I have.
I just wanna know what every restaurant does because I can not replicate any of their flavors while still making a “better” burger at home. Like, it tastes fine. Good even. But, like, McDonald’s burgers have this ungodly goodness that is inexplicable. I want that taste, but I don’t want the feeling of sickness that comes with it. 🤣
Here’s my guess as to what makes McDonald’s burgers special:
high fat hamburger - 20-30%, maybe even 40%
salt - way more than you think you need
black pepper
That’s it. Make them thin and fry on a pan.
Their special sauce on the big mac is basically just relish, Italian dressing, onion powder, and mayo (maybe cut with Miracle Whip to make it taste more fake), maybe with a few other spices. I bet you could get close with trial and error on the ratios there.
The fries will be harder since they use a blend of oils and a deep frier, which most people won’t have.
Are they the worst? IMO, they’re mid at worst. Some worse options:
I haven’t been to Burger King in years, so maybe they suck now. I remember them being decent, but nothing special.
A&W in Canada is actually pretty decent, but it’s not tied to the American chain except I think for licensing the name
I hope it’s like the A&W I went to as a kid here in the states.
I’m assuming you’re not in Texas if DQ is on your list.
Nope. Is DQ better there? Because it’s terrible here in Utah, esp when we have Iceburg and Culvers, both of which have better ice cream and burgers than DQ.
Yeah, it’s almost a different restaurant than in other states. I’d try it if you ever have the misfortune to travel to Texas.
I’m sure I’ll make it there at some point. I went to San Antonio a couple years ago, and we’ve discussed going to a beach there sometime.
DQ is high-quality in large parts of the Midwest as well. I can at least vouch for numerous locations across South Dakota and Minnesota.
Have you been to a dairy Queen? Or did you just put their name on there without thinking because they actually have way better food than Burger King.
DQ is pretty hit or miss for hot food. We’ve got multiple locations and one of them I’d absolutely not go to buy the others are ok
Yeah, years ago. Compared to the options I have locally, it really sucks. Here in Utah, Culvers and Iceberg are way better, and even Arctic Circle (which sucks) is better.
At least Burger King is kinda unique in that they char-broil their burgers. Carl’s Jr does it better, but BK isn’t the worst option, at least the last time I went (which admittedly is a few years now).
Even a Burger King run properly still has the worst burgers on Earth.
Really? I like char-broiled burgers since they’re way less greasy.
I prefer my burgers to not be completely bone dry. There is a reason you grill burgers in indirect heat, and BKs entire gimmick is doing the opposite of that.
Same. I also prefer them to not be a pile of grease. Fast food will give you one of those two options, and sometimes I’d rather them be more dry than more greasy.
When I make them at home, they’re a nice mix of the two: not top greasy and not top dry. But sometimes a homade burger just isn’t in the cards, so I need to pick among the options I have.
I just wanna know what every restaurant does because I can not replicate any of their flavors while still making a “better” burger at home. Like, it tastes fine. Good even. But, like, McDonald’s burgers have this ungodly goodness that is inexplicable. I want that taste, but I don’t want the feeling of sickness that comes with it. 🤣
Here’s my guess as to what makes McDonald’s burgers special:
That’s it. Make them thin and fry on a pan.
Their special sauce on the big mac is basically just relish, Italian dressing, onion powder, and mayo (maybe cut with Miracle Whip to make it taste more fake), maybe with a few other spices. I bet you could get close with trial and error on the ratios there.
The fries will be harder since they use a blend of oils and a deep frier, which most people won’t have.