Testing: English Pub Burger from McDonald’s

Spotted in Genoa, Illinois… the English Pub Burger at McDonald’s.  1/3lb Angus Beef Burger, hickory-smoked bacon, white cheddar, American cheese, steak sauce, Dijon mustard, grilled onions.  Thanks to GrubGrade reader James for the info.  Observe:

It doesn’t suffer from the abundant saltiness of the current Angus Third Pounder line-up.  Rather, the blend of the steak sauce and Dijon mustard give it a tangy punch, the grilled onions are actually buttery and savory, and the artisan roll is fresh, bakery-quality, and toasted perfectly.  Add the two cheeses and the bacon to the mix, and, though we have a “busy” burger with a lot of ingredients, each definitely discernible (this is no one-note flavor profile), the interplay between everything is really concordant.  This burger just works and tastes unlike anything I’ve ever had from McDonald’s.  In case you couldn’t tell, I’m impressed.

30 comments on “Testing: English Pub Burger from McDonald’s

  1. zarlwilliam says:

    ooooh.. i wanna try! i’ll keep my eyes out in the nj/pa area.

  2. Adam says:

    Are those carraway seeds on the bun?

  3. matt in the hatt says:

    please come to michign, hold the onions

  4. Dan says:

    This is from a post over on consumerist.com (http://consumerist.com/2011/07/mcdonalds-thinks-people-like-british-food-testing-english-pub-burger.html): “From my sources at corporate McD’s: Right now they’re testing at Algonquin, Genoa, and Union, IL until the end of August, at which point they’ll have another test in Houston.”

  5. […] The English Pub Burger is made up of a 1/3 pound Angus beef patty, hickory-smoked bacon, white Cheddar cheese, American cheese, grilled onions, steak sauce, and Dijon mustard in between an artisan roll. Grub Grade reader James from Illinois tried the burger and was impressed. […]

  6. Nick says:

    I’m English and not sure how this purger is an English pub burger but never mind!!

  7. Beccaboo says:

    That actually sounds delicious.

  8. rob says:

    I think it is the American cheese that makes it English, the English have used American cheese on their burgers since the 17th century.

  9. Roger C. says:

    Having my doubts about this having anything to do with a real English pub burger…

  10. Bubbs says:

    This item suffers from an identity crisis. Coming next week: The Hawaiian Luau Burger – a 1/3 lb burger patty with Texas-style chili, artisan-aged Bleu cheese, British bacon rashers, and our new Indian Masala glaze.

  11. […] A GrubGrade reviewer remarked, “This burger just works and tastes unlike anything I’ve ever had from McDonald’s. In case you couldn’t tell, I’m impressed.” Another early reviewer said, “this burger is really amazing…I have eaten a total of 3 of these burgers in the past week, and they are one of my favorites.” […]

  12. […] A GrubGrade reviewer remarked, "This burger just works and tastes unlike anything I’ve ever had from McDonald’s. In case you couldn’t tell, I’m impressed." Another early reviewer said, "this burger is really amazing…I have eaten a total of 3 of these burgers in the past week, and they are one of my favorites." […]

  13. […] roll”, which is different than the regular Angus burger bun. One reader of GrubGrade tried it and exclaimed: it works and tastes unlike anything I’ve ever had from […]

  14. mitchery says:

    Hopefully DC Baltimore area will get a testing round so I can try it. Looks like the best burger Mcdonalds ever put out.

  15. J.B. says:

    Sounds good, I want to try it.

  16. Sam says:

    wrong on many a level, to start with steak sauce and white cheddar are not even widely available or used in england.

    • Justin ST says:

      Not so sure about the steak sauce comment…did you just make that up?

    • Chefprotoss or dan says:

      Ummm… Cheddar originates from a place called… Cheddar… That is in england. It is undebatable. Try better next time. Oh and annatto isn’t native to england either, thus white cheddar is as traditional as it gets.

      • Roger C. says:

        Seriously chef, who are some of these idiots that post? He’s actually trying to convince us that he knows what he is talking about, even though he is humiliatingly wrong!

    • Nathan Wren says:

      Ever heard of HP sauce you wanker? and cheddar is the MOST POPULAR CHEESE IN ENGLAND…the fact that its white is just the absence of anatto coloring.

  17. Robert says:

    That is something I would go and try. I hope to see it nationwide so I can try it someday.

  18. Patrick says:

    Hold the onions, give me the Tangy Steak Sauce, and this sounds pretty amazing.

  19. Chefprotoss or dan says:

    Lol, best comment ever.

  20. Jim says:

    I generally enjoy having the bacon cheese Angus burger. I have had a few that may have had a somewhat stale bun or a patty drier than usual. The combination of ingredients sound appealing to me and I look forward to being able to try this burger.

  21. […] GrubGrade reader also had the chance to try one, and reported that “This burger just works and tastes […]

  22. Chris says:

    Tried one of these yesterday, it’s surprising sophisticated for mcdonalds. The bun is more like what you get at Panera Bread, it’s got some texture to it. Short of the typical overcooked beef patty, it tastes like something you order at a nicer sit down burger restaurant. I hope they keep doing different angus third pounders, I would like to try a new burger every month.

  23. Cesar says:

    I saw this on a sign as i was going through the drive through today from work (i live in algonquin) and i thought of getting this decided with something else. i may try this the next time i go through.

  24. Sean says:

    While its certainly great for the consumers, people don’t realize how much of a pain a new item added to the menu really is. I’m a student who works at McDonald’s to make ends meet. This burger sounds like a nightmare to be honest, and I hope it doesn’t go nationwide. The Angus burgers are the biggest pains to make as it is, as they are the most complicated and take the longest to make, so another one is just overkill.

    This new version means a lot of switching around and new product. First off, we need to stock up on new buns (as if we didn’t have enough already with regular, quarter, big mac, angus, premium chicken sandwich, tortilla [I know, not a “bun” per se but it is still in the bun rack]). Now the new artisan bun? Ugh. Then we need to make room for the dijon and steak sauces. Great, cause ketchup, mustard, mayo, mac sauce, tartar, ranch, honey mustard, bbq, southwest sauce, and asian ginger sauce wasn’t enough! White cheddar? Yeah, we’d need a place for that too since it isn’t a regular item. Grilled onions? Shoot me. This means we need a whole new type of onion to stock (on top of the dehydrated, slivered, and red varieties) and that we need to change the grill around to accommodate the grilling of said onions.

    So yeah, not looking forward to this burger becoming a nationwide thing. McDonald’s isn’t a tough job, not at all, so my complaining may seem like a moot point to you all, but you now have an idea of how annoying one single new item can be for your local McD’s crew. Think about that next time you order something and try and make our lives a bit easier. Thanks. 🙂

    Oh, and no thanks on the burger itself. I think the Angus meat is nasty as all get-out.

    • donna says:

      i tried this today in houston and it’s a mess … too much sauce, onions, mustard and it was pretty cold…
      i won’t have it again..

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