Ha! No, I get it.
For those not in the know: Australians like a slice of pickled beet on their burgers. And having tried it when I was in Australia some years ago, I have to say that it’s not bad.
I agree with regards to the thin, flat, discs on the cheeseburger and the Big Mac. But a quarter pounder with cheese def scratches the burger itch for me. Obvs there are better ones available, some at a similar cost, but if I have a craving, a QPwC will solve it.
I agree about the Quarter Pounder with cheese – it’s closer to an actual hamburger than most of the others, especially since they improved it by using fresh rather than frozen patties. I usually still prefer the Burger King Whopper with cheese. It’s tastier, bigger, with more garnishes, and only slightly more expensive.
I don’t like the fakey smoke flavor (or is it a hint of propane?) that BK adds. Or did, the last time I had one, which was probably decades ago. In the realm of drive-through burgers I’ll take a Wendy’s bacon burger.
100% Pomegranate juice. Tastes like lima beans.
Why are people saying beetroot rather than just beets?
For the same reason some people call a turnip a Swede, or a sweet potato a yam. Some parts of the world just don’t talk right. 
Yams and sweet potatoes are quite different vegetables. I thought “swede” was a UK term for turnip?
But I will agree with you on-
They don’t add anything. The patties are cooked by passing through a very hot broiler on a conveyor belt, unlike McDonald’s which fries them on a griddle. The slightly smoky flavour is the natural result of fat drippings hitting the hot elements, just like in an outdoor grill.
A premium burger establishment like Harvey’s improves on this by cooking the patties on an actual gas-fired grill, and then assembling the burgers to order. The results are great and closer than any of the others to real homemade burgers on an outdoor grill, but there’s a longer wait time for this custom treatment.
I disagree. I’m one of those people cursed with the ability to taste chemicals other folks can’t. Fake smoke is one of the things that tastes fine to the vast majority but like industrial cleaner to me.
The greens of a beet plant can be eaten too. Although generic USAian me has never knowingly eaten a single bite of beet greens.
I wonder if the “beetroot” terminology is more common for disambiguation in cultures where beet greens are commonly eaten?
Yes, and yes. Doesn’t stop people from using the terms incorrectly - or correctly for their geographic region - depending upon your perspective on language.
Ah, I should have thought of that. My Mother liked “greens”- of course boiled to death. My Dad and I liked to snack on raw turnips, and we’d have to make sure the greens were included. Mind you, I dont remember ever seeing beet greens, but it is possible.
Your senses are deceiving you. Everything I’ve read, including from former BK employees, says the smoky flavour comes from the fat drippings in their unique broiler. Some models are gas-fired, some are electric, and I believe some are a combination of the two. Your sense that the smoke is artificial may be a side effect of an electric broiler, and perhaps one that wasn’t properly cleaned. Burger King even ran ads in the UK about the taste of their burgers, stressing that “there’s no secret – it’s just fire!”.
I don’t have a dog in the BK smoke flavor fight, but for curiosity I looked it up.
from: Burger King → Nutrition Explorer.
Seems like a fairly detailed disclosure. It can’t prove the negative they don’t somehow include fake smoke, but IMO it leans strongly that way.
As a separate matter I’m now more scared of their buns than the entire rest of the sandwich. Lotta weird science in there.
As for myself, y’all have sold me on a local burger hangout for dinner tonight.
Far more likely to be a gas one or propane one that isn’t burning clean enough. Or, like I said, things have changed over the decades since I was last grossed out and swore off of them.
Can’t say I always wanted to try it but Dubai Chocolate wasn’t anything to write home about.
Likewise! All the bakeries and donut shops in my old neighborhood advertised it, but it tastes like shredded wheat with honey and maltose!
I like Quarter Pounders. They’re good. They’re burgers. Still, just saying in my head that they’re good burgers felt so damn wrong. Which is to say that I understand your reticence about calling McDonald’s fare hamburgers.
Nevertheless the fact is that McDonald’s sells ground beef patties in sliced buns. You know, hamburgers. That flavor and consistency is unique, however. It’s good but in such a different way from a homemade burger that the soul shudders at the very comparison.
It’s interesting that whatever your favorite style of burger is, you can find a good one at many establishments. Unless you’re favorite style is McDonald’s (there must be a few). The only place that makes a McDonald’s burger is McDonald’s. Like I said, it’s a unique burger but a burger it certainly is.
Calling them beets is a North American thing. They are beetroot everywhere else.
I feel the same way about McDonald’s “shakes” and a “real” shake made with hard ice cream (in that they are almost two entirely different products).