I used to be able to tolerate a Whopper, but I really went for the real onion rings. Once BK changed to minced onion, it was McDonald’s all the way.
McDonalds french fries are the gold standard of fast food french fries, anyway.
A stroke of genius, Sir!
Oh yes, the OP.
I’d go for McDonald’s. They are both at the lower end, but I haven’t enough money to eat at Sim’s barbecue everyday. 
I’m really not as picky as some here. There are both McDonalds and Burger Kings in my town - and both have the ‘all you can drink’ coffee and the ‘all you can eat’ catsup - Take a book to either and I’ll be there foir at least an hour or two.
BK for the burgers, MacD’s for the fries.
But MacDonald’s takes the breakfast battle.
Piffle, sir! The Quarter-Pounder w/Cheese is aimed squarely at the 49-year-old male demographic. I do not believe you [del]work for the NSA[/del] are a middle-aged white guy at all. Argument from ignorance, indeed!
They still taste pretty good to me - had some for lunch today.
I confess I’ve never understood this. Those stringy fries where the potato can barely be sensed underneath the salt and grease - if that’s the gold standard, I guess that’s why I’ve concluded that all fast food fries (except for Bojangles) suck.
Bojangles fries not only have width and depth in addition to length, but they have that great Cajun seasoning on them too. Absolutely kick-ass fries.
What-a-Burger, Baylor Drive, Waco, Texas. There can be only one.
One of my guiltiest pleasures is a McDonald’s double cheeseburger. And the great thing, is usually there’s a 99 cent special going on with them most of the year. Just ketchup, mustard, and tangy pickle. Yum yum.
I agree that as far as shoestring fries go, McDonald’s is the gold standard, although I hear they were better when they used beef tallow as their frying fat of choice. However, living in Chicago, we’re quite fortunate that many local fast food joints here serve home-cut double-fried skin-on fries. They’re a very different beast from the typical fast-food fry, but they taste like the essence of potato. My test is as follows: a good fry tastes great with nothing but salt on it. No ketchup, no cajun seasonings, nothing. It’s okay to put those on there, but the fry itself should be able to stand alone.
Part of my preference for McDonald’s must be the fact that I associate McDonald’s with special activity days at my grammar school. Whenever we had a holiday school party (where we watched Disney films or somesuch stuff), they were always catered by McDonald’s. There’s also something to the smell that takes me back…it’s a scent of nostalgia, childhood. At any rate, McDonald’s obviously did their job in marketing and advertising with me.
Of course, it helps if you like mustard and pickle. I’m more of a ketchup, mayo, lettuce, and tomato guy. And at MickeyD’s, you pretty much have to have it their way, or not at all.
I envy you your skin-on fries. And I almost agree with you about the other stuff. First of all, I’d say vinegar is also an allowable basic seasoning for fries. (Mmmm…boardwalk fries!) And second, I’ve still gotta make an exception for Bo’s. They’re selling Cajun fries, and Cajun seasoning is of the essence in their case.
Fie.
I view French fries as serving, as do potato salad and cole slaw, as a temporary antidote to serious barbecue. I readily concede any arguement that fast food joints have nothing to do with barbecue; it is a predjudice on my part and I freely admit it.
Nontheless, seasoned fries are anemathea.
I would go for McDonalds before BK, but rarely either these days. Jack in the Crack is decent around here and that was closest before I moved so they got my dollar for a while.
On my list of ‘things to do before I die’ is to be in a least one burger commercial somewhere sometime so I can actually eat a burger that looks like the ones in the commercials.
The real debate is which is better - Mr J’s or Mr G’s? I miss the hole in the wall burger joints all over in Chicago. I used to live around the corner from Patio Beef on North Broadway and it was heaven - 2 REAL burgers, REAL fries and a drink for $3.99. Oh yeah!!! (and the owners daughters were (still are, I’m sure) seriously hot also.)
A few years ago they switched to an “encapsulated” fry, one that is sprayed with a slurry of potato starch. This seals the surface, resultiing in it retaining more moisture in the fry during cooking and sealing in the steam and heat after cooking to increase the “hold time” of the product. Yucky all around.
McDonald’s. They have a pretty good steak, egg, and cheese bagel that I have for breakfast every once in awhile. The only thing I ever liked at Burger King were the onion rings, but those give me gas. Bad gas.
This is a whole lot more poll than debate, (why do you think we banned the last guy’s butt?), so it’s off to IMHO.
Same in N.W. england. Fries at BK are fine McDs fries and burgers are pants
Only thing BK really has going for it here is the bacon double cheeseburger. But – it’s tiny. Expensively tiny. McDs burgers are bigger (therefore more economical) and have more taste. Granted, both of 'em are dietary hell, but if I’m stuck in town with an appetite, and there’s nowhere else to go, I go to McDs before BK.
And the award goes to…
Burger King!
Whoppers are awesome. I really, really like the new BK fries. The Croissandwich is fantastic, not to mention the little tater-tot-like hash browns.
I probably eat at Wendy’s 20 times more often than McD’s and BK combined. 2 small chilis with onions and a ceasar side salad gets quite a few of my lunch dollars.
I live in the Southwest…we have In 'n Out Burger and Fatburger chains…both far superior to both McD and BK.
That said, I also worked (very briefly) at a McDonald’s in Munich, Germany…and I can tell you the “secret” of their french fries you can do at home, if you have a deep fryer.
You put (any) frozen fries in the deep fryer for about 2 minutes…then bring them out and let them cool a bit, almost to room temperature, letting the fat drip out…then you re-fry them in the deep fryer until they are golden brown. It makes the fries crispier on the outside, but still fully cooked inside.
My other tip for McDonald’s…never, never order directly something from the menu without changing it a bit…order a cheeseburger without ketchup, or without mustard or whatever…then they have to make it fresh…otherwise, you might be getting a burger that has been under that heat lamp for hours.
Indeed, there CAN be only one. And it’s on Dominik Drive in College Station, Texas. 
When I went on Weight Watchers, I ate at Whataburger almost every day and lost 20 pounds over the summer.
Between BK and McD, I prefer Burger King, although the food there feels a bit heavy for my tastes. Their chicken whopper (which has a different name now, I think) is pretty good too. For fries, I prefer McD, but BK has onion rings. I like breakfast at McDonalds mostly because I’m fond of the sausage biscuit, and their hash browns are easier to eat while driving, even if they bear little resemblance to any actual hash browns I’ve ever had.
For a while, McDonalds sold a cobb salad that had slices of fried chicken and tomatos and blue cheese. It was very very good, but I don’t think they have it anymore.
And some random thoughts on the thread:
I specifically dislike Cajun fries. Matter of taste, I guess.
If you want the burger to look like the one in the picture, go ahead and insist on it. If you just meekly hand over your money and accept the burger, then you are content with what you were given. I’ve rarely had anything at McD’s or BK or any other fast food place come out nearly as bad as some of the horror stories would suggest (ie: “a limp slab of ground cardboard soaked in ketchup” or whatever), but I have had bad days at some places, just depends on who works there and who’s managing.
I think I’ll just answer simply. Leaving aside all of the health matters and shit that the OP wasn’t asking about. McDonald’s tasted better.