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The burgers aren't really much different from what most people would make at home. It's decent quality beef on a white-bread bun.

The fries and the sugary drinks are the real junk.

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I guess I'm not most people. But if I grill a burger, it's thicker and juicier, is on a better bun of some sort, and I actually like it. Not that I've eaten one in years but fast food burgers are pretty awful in my opinion generally. (The higher end fast casual places, on the other hand, I quite like now and then--usually when traveling.)

They are, because they have to be cooked to death to reduce any chance of food-bourne pathogens. If you took a McDonald's quarter pounder beef patty and cooked or grilled it at home to medium doneness it would be as good as the same thing made with supermarket ground beef.

I worked the grill at McDonalds for a while (admittedly two decades ago) and I disagree. They were frozen when retrieved for cooking and I just don't think those frozen pucks compare to fresher ground chuck hamburgers that occasionally I buy at the grocers.

McD switched to fresh beef for the quarter pounders in 2018.

https://www.cnn.com/2020/03/13/business/mcdonalds-marion-gro...

I've never seen anyone make a 1/10th pound burger patty at home.

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