They use ground up clowns. That's why they taste funny.
Not not sure someone who wants to recreate McDonald's burgers would be interested in such tasty conditions.You have to get the fat content right in the mix. Decent steak mince with Chuck or brisket and added fat will see you right
It's all about the consistency with MCD burgers.
They are very thin new York style too.
Make your mince into a paste patty with just salt and pepper hint of onion powder.
The secret is in the mechanically reclaimed slurry.
That last post, I've given up trying.Trying hard not to assume this is a troll thread tbh.