Quarter Pounder with Cheese Deluxe
The Quarter Pounder dressed for a backyard cookout. Lettuce, Roma tomato and mayo go on top of the usual build, and that cold, crunchy layer does more than you would expect: the burger stops tasting like fast food and starts tasting like something off a grill at a friend’s house. The trade-off is mess. The mayo and tomato make it slide.
The story
The Quarter Pounder itself was the idea of Al Bernardin, a former McDonald’s product-development executive who bought two restaurants in Fremont, California, and started selling a quarter-pound burger there in 1971 under the slogan “Today Fremont, tomorrow the world.” It went national in 1973. Dressing that patty with lettuce, tomato and mayo is the chain’s long-running answer to the backyard burger: the Big N’ Tasty filled that slot in the US until 2011, and the Deluxe carries it on. Since May 2018 the Quarter Pounder in the continental US has been made with fresh beef rather than frozen.
What’s inside
Make it at home
My copycat first, then everything I built on top of it.
Similar burgers at other chains
Built around the same things as the Quarter Pounder with Cheese Deluxe.- Braum's · beef and cheese
SignatureDeluxe 1/6 lb. Hamburger & Cheeseburger - Culver's · beef and cheese
ButterBurger Deluxe - Burger King · beef and cheese
SignatureWhopper - Wendy's · beef and cheese
SignatureDave’s Single
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About McDonald's
Nobody sells more burgers. McDonald’s began as a single drive-in run by Richard and Maurice McDonald in San Bernardino, California, and became a burger machine in 1948, when the brothers threw out most of the menu and rebuilt the kitchen like a production line. Ray Kroc, a salesman who sold them milkshake mixers, started franchising it in 1955 and later bought the brothers out.
More than 40,000 restaurants in over 100 countries.
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