I am not, by any means, a burger snob.  I will go to Five Guys and put back burgers there just as quickly as I will eat a Junior Bacon Swiss from Wendy’s.  I think the only burger I’ve shied away from was a Roy Rogers burger, and that’s primarily due to a bad incident I had heading up to SPAC many years ago.  I had some Roy Rogers at a rest stop and it was just uncomfortable.

Anyways, the Angus burger from McDonald’s.

Mickey D’s came out with this a while back (2006) and then brought it back a while later.  It’s currently running on the menu in three ways, but I have generally opted for the Mushroom & Swiss version.  And it’s pretty good for a fast food burger.

You know what you’re getting with McDonald’s.  Most of us have worked for a fast-food joint in some way or another over the years; I did a brief stint for McDonald’s back in the mid-90’s.  I know what it is I’m eating, and how they’re preparing it.

What gets me is how GOOD it is in comparison to their other burgers.  Not in comparison to Wendy’s, or Red Robin, or anywhere else.  Just their own menu.

So the question I pose is this: since this burger is so good, and definitely a step up from all their other burgers, would it really kill them financially to make all their burgers Angus beef?  Would it throw their profits off, or would it raise the standards of McDonald’s and send them into the upper echelon of fast-food joints?