Change can be many things. It can be exciting, scary, mysterious, and so much more. But for McDonald's, change can also be delicious.

The fast food chain has just announced that it has made several changes to its classic burgers, including the Big Mac and the McDouble, to improve their flavor.

Among the changes customers can expect are softer, more pillowy buns, perfectly melted cheese, a better sear on the patty, and more Big Mac sauce. I think we've all had our fingers crossed when it comes to extra sauce.

The tweaks also consist of adding white onions to the burger patties while they're still on the grill to enhance the overall flavor.

“I’ll always remember my first burger from McDonald’s. And now my culinary team and I have the best job in the world: thinking about ways to bring even more of that iconic McDonald’s taste to fans,” said Chef Chad Schafer, Senior Director of Culinary Innovation, McDonald’s USA, in a statement. “We found that small changes, like tweaking our process to get hotter, meltier cheese and adjusting our grill settings for a better sear, added up to a big difference in making our burgers more flavorful than ever.”

On social media, reactions to the burger news has been somewhat mixed. There were some who felt it was about time McDonald's made some tweaks.

“It’s about time? McDonald’s is UPGRADING ITS BIG MAC, DOUBLE CHEESEBURGER AND CHICKEN SANDWICHES. first in some cities then nationally by 2024!" one user on Twitter wrote.

Another person wasn't extremely confident in the upgrades, given that McDonald's ice cream machines are consistently on the fritz.

"McDonald’s making tweaks to its classic burgers Good luck with this. You can’t get the shake machines to work on the south side," they tweeted.

The revamped burgers are currently available in Los Angeles, Seattle, Portland, San Francisco, Sacramento, Phoenix, and several other cities. They're expected to be in restaurants nationwide by 2024.

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Danielle Harling
Weekend Editor/Contributing Writer

Danielle Harling is an Atlanta-based freelance writer with a love for colorfully designed-spaces, craft cocktails and online window shopping (usually for budget-shattering designer heels). Her past work has appeared on Fodor’s, Forbes, MyDomaine, Architectural Digest and more.