Whopper vs big mac fat

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  1. Appearance
  2. I tried the Big Mac, Whopper and Dave's Single. They share the same major flaw.
  3. McDonald’s vs Burger King
  4. I tried the Big Mac, Whopper and Dave's Single. They share the same major flaw. - SFGate
  5. Big Mac vs. Whopper: Which Burger Is Better?

We're hard-wired to desire the salt, sugar and fat tucked into every one of these gift-wrapped bundles. It should be okay to admit it, even if it's not okay to live off them. They're often seductive sandwiches, and they're not hamburgers. Not really. Yes, technically, they feature a ground beef patty tucked into a bun. But the meat is not the star, as you'll see when you read the results of my taste tests.

Appearance

The largest patty, by weight, is the one buried in the Whopper: At best, it tipped the scales yes, I lugged a digital scale with me at about three ounces, but the beef still represented only about 30 percent of the overall weight of the hamburger. None of the patties among the Big Three ever assumed more than 35 percent of the burger's total weight, and some recorded percentages in the mids. Let's put this into context: Experts in hamburger engineering, like chef Alex McCoy of Lucky Buns in Washington, say a burger should be 50 percent meat and 50 percent bun and condiments. Ideally, a hamburger should be 60 percent meat, adds Mark Bucher, the founder and former owner of BGR: The Burger Joint.

I tried the Big Mac, Whopper and Dave's Single. They share the same major flaw.

He should know: Bucher was twice a top finalist in the World Burger Championship. It's easy for a patty to get lost among those competing flavors - unless, of course, the patty comes with a controversial flavor. Introduced in in Miami, the Whopper has been credited with saving a then-fledgling Burger King chain.

BK founders David Edgerton and James McLamore created the two-fisted burger after visiting an underperforming store in Gainesville, Florida, where a rival restaurant had a long line of customers eagerly awaiting its oversize hamburger.

McDonald’s vs Burger King

The Whopper offered a quarter-pound of beef long before McDonald's rolled out its Quarter Pounder nationally in The Whopper is also the only hamburger among the Big Three to be cooked over a flame. Burger King uses a charbroiler that Edgerton invented in the s, after he took a hatchet to a malfunctioning machine that was supposed to represent the cutting edge of hamburger-cooking technology. Frozen patties come out of the broiler with grill marks and a distinct smokiness.

Internet conspiracists have long suggested the chain adds Liquid Smoke or some other agent to give the burger its "flame grilled" flavor. Burger King had a one-word email response when I asked whether the company uses anything to pump up the smokiness of its burgers: The word was typed in red text, as if BK were incensed about having to answer the question one more time.

But the question is important. That very smokiness is what makes the Whopper instantly recognizable as a hamburger. The Whopper recalls backyard barbecues, with burgers dripping grease onto blisteringly hot coals. It's quite a trick for a multinational corporation with employees who wear matching uniforms, not shorts and flip-flops. The Making of McDonald's. The Big Mac was introduced nationwide in , a year after it was developed by Jim Delligatti, a franchisee in western Pennsylvania.

Delligatti, who died in at age 98, spent weeks working on the "special sauce. Somehow I suspect Delligatti's original sauce didn't include high-fructose corn syrup and propylene glycol alginate. Still, the Big Mac may be the only burger whose major ingredients have been memorized by a generation or two of Americans in song form.

It's definitely the only one used as a metric to measure foreign currency against the dollar. When the s came to an end, Esquire magazine hosted a huge party and invited McDonald's to cater it because, as Kroc wrote, the hamburger chain had "the biggest impact on the eating habits of Americans in the decade.

A Wall Street Journal article in went viral after quoting from an internal McDonald's memo, which claimed that only one in five millennials had ever tried a Big Mac. One theory is that younger diners, who witnessed the horrors of Morgan Spurlock's "Super Size Me" documentary and heard the endless stories about childhood obesity, have shunned McDonald's in favor of seemingly more healthful alternatives, like Chipotle.

But millennials may also just want a burger that actually, you know, tastes like a burger: In The Washington Post's tests, the Big Mac's meat-to-bun ratio was frequently the lowest among the Big Three, sometimes as low as 24 percent beef. As a competitor famously asked in a commercial: Where's the beef? Some 34 years later, it's still a relevant question for McDonald's Big Mac.

Amount Per Serving

But his true love was always the hamburger, which is why he never liked the Golden Arches. Worth noting: McDonald's recently announced it will soon prepare all Quarter Pounders with fresh beef. As Wendy's expanded far and wide, the chain's ads promoting its fresh beef would occasionally come under attack. In , the National Advertising Division of the Council of Better Business Bureaus rejected Burger King's complaint contending that Wendy's couldn't substantiate its "always fresh, never frozen" commercials.

Wendy's, however, did pull ads in Alaska and Hawaii, where the company said it relied on frozen beef. The Single is also unique in that it features a square patty. It allows diners to see exactly how large the Wendy's patty is and symbolizes a lesson that Thomas learned from his "Grandma Minnie": You never cut corners.

Among the lines delivered by a rapper in a glittery uniform:. It's hard to know what Thomas, who died in at age 69, would think of the modern Dave's Single. The quarter-pound patty, after cooking, makes up only 35 percent of the overall sandwich. But our cravings call us on our self-deceptions. Some part of us - the part that covertly eats Mickey D's in the car - still longs for the fast-food burger. We can't help it. We're hard-wired to desire the salt, sugar and fat tucked into every one of these gift-wrapped bundles.

It should be okay to admit it, even if it's not okay to live off them. They're often seductive sandwiches, and they're not hamburgers. Not really. Yes, technically, they feature a ground beef patty tucked into a bun. But the meat is not the star, as you'll see when you read the results of my taste tests. The largest patty, by weight, is the one buried in the Whopper: At best, it tipped the scales yes, I lugged a digital scale with me at about three ounces, but the beef still represented only about 30 percent of the overall weight of the hamburger.

None of the patties among the Big Three ever assumed more than 35 percent of the burger's total weight, and some recorded percentages in the mids. Let's put this into context: Experts in hamburger engineering, like chef Alex McCoy of Lucky Buns in Washington, say a burger should be 50 percent meat and 50 percent bun and condiments.

Ideally, a hamburger should be 60 percent meat, adds Mark Bucher, the founder and former owner of BGR: The Burger Joint. He should know: Bucher was twice a top finalist in the World Burger Championship. It's easy for a patty to get lost among those competing flavors - unless, of course, the patty comes with a controversial flavor.

Eating 25 Big Macs in One Sitting (World Record)

Introduced in in Miami, the Whopper has been credited with saving a then-fledgling Burger King chain. BK founders David Edgerton and James McLamore created the two-fisted burger after visiting an underperforming store in Gainesville, Florida, where a rival restaurant had a long line of customers eagerly awaiting its oversize hamburger.

The Whopper offered a quarter-pound of beef long before McDonald's rolled out its Quarter Pounder nationally in The Whopper is also the only hamburger among the Big Three to be cooked over a flame. Burger King uses a charbroiler that Edgerton invented in the s, after he took a hatchet to a malfunctioning machine that was supposed to represent the cutting edge of hamburger-cooking technology.

Frozen patties come out of the broiler with grill marks and a distinct smokiness.

I tried the Big Mac, Whopper and Dave's Single. They share the same major flaw. - SFGate

Internet conspiracists have long suggested the chain adds Liquid Smoke or some other agent to give the burger its "flame grilled" flavor. Burger King had a one-word email response when I asked whether the company uses anything to pump up the smokiness of its burgers: The word was typed in red text, as if BK were incensed about having to answer the question one more time. But the question is important. That very smokiness is what makes the Whopper instantly recognizable as a hamburger.

The Whopper recalls backyard barbecues, with burgers dripping grease onto blisteringly hot coals. It's quite a trick for a multinational corporation with employees who wear matching uniforms, not shorts and flip-flops.


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The Making of McDonald's. The Big Mac was introduced nationwide in , a year after it was developed by Jim Delligatti, a franchisee in western Pennsylvania. Delligatti, who died in at age 98, spent weeks working on the "special sauce.


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  • Somehow I suspect Delligatti's original sauce didn't include high-fructose corn syrup and propylene glycol alginate. Still, the Big Mac may be the only burger whose major ingredients have been memorized by a generation or two of Americans in song form. It's definitely the only one used as a metric to measure foreign currency against the dollar.

    When the s came to an end, Esquire magazine hosted a huge party and invited McDonald's to cater it because, as Kroc wrote, the hamburger chain had "the biggest impact on the eating habits of Americans in the decade. A Wall Street Journal article in went viral after quoting from an internal McDonald's memo, which claimed that only one in five millennials had ever tried a Big Mac.

    One theory is that younger diners, who witnessed the horrors of Morgan Spurlock's "Super Size Me" documentary and heard the endless stories about childhood obesity, have shunned McDonald's in favor of seemingly more healthful alternatives, like Chipotle. But millennials may also just want a burger that actually, you know, tastes like a burger: In The Washington Post's tests, the Big Mac's meat-to-bun ratio was frequently the lowest among the Big Three, sometimes as low as 24 percent beef.

    As a competitor famously asked in a commercial: Where's the beef?

    Big Mac vs. Whopper: Which Burger Is Better?

    Some 34 years later, it's still a relevant question for McDonald's Big Mac. But his true love was always the hamburger, which is why he never liked the Golden Arches. Worth noting: McDonald's recently announced it will soon prepare all Quarter Pounders with fresh beef.

    As Wendy's expanded far and wide, the chain's ads promoting its fresh beef would occasionally come under attack. In , the National Advertising Division of the Council of Better Business Bureaus rejected Burger King's complaint contending that Wendy's couldn't substantiate its "always fresh, never frozen" commercials. Wendy's, however, did pull ads in Alaska and Hawaii, where the company said it relied on frozen beef. The Single is also unique in that it features a square patty.

    It allows diners to see exactly how large the Wendy's patty is and symbolizes a lesson that Thomas learned from his "Grandma Minnie":