McDonald's just made a massive change to its burgers - here's the verdict

Other than the beef, the recipe is exactly the same, right down to the burger preparation. McDonald's beef prep simply requires slapping the patty on the grill and adding a bit of pepper.

One positive of fresh beef: it cooks faster than frozen, which means that the new preparation style isn't going to slow down McDonald's workers.

McDonald's beef has always been one of the chain's weaknesses. It can have a dry, cardboard-esque, almost mulch-y texture that leeches the flavor away from the meat. I'll personally pick a McNugget over a McDonald's burger any day.

However, the fresh-beef Quarter Pounder could change my mind on that — at least some of the time.

Don't get me wrong — it still tastes like a McDonald's burger, a distinct taste that's difficult to describe or deem fully positive or negative. The closest I can come is that the new Quarter Pounder still tastes like McDonald's smells, but a little bit better.

If I had beef (hah) with the fresh beef, it was that the promised "hotter" patty didn't fully melt the cheese, which would have allowed a more unified burger experience

Concerned that the placebo effect may have warped my perception of the fresh-beef Quarter Pounder, I decided I needed to eat another quarter pound of beef.

So, after wolfing down the new-and-improved Quarter Pounder at a McDonald's near the company's headquarters, I bought an old-and-tired Quarter Pounder in the airport. And... the winner was clear!

The juicier burger allows for more depth of flavor that the original, which contains a tolerable patty that can feel like a chore to chomp through.

Are McDonald's new fresh beef Quarter Pounders the best burger in the fast-food industry? Probably not. But, they're a clear improvement upon its classic burger — and it proves the fast-food food chain's commitment to actually improving its menu.