none of the burgers available in any restaurant in Pattaya is really very good compared to the best I have had in UK or USA , maybe im spoiled as I have eaten world burger champions fare , they lack flavour , quality of buns , and all are small in size for the high prices asked ,,and i have tried all the usual suspects around pattaya, Darkside and Jomtien ...

Taste the same as in the USA but better presentation.

22 hours ago, fredwiggy said:

Might be a better idea to buy good meat from one of the import suppliers here, like Paleo Robbie, Choice Foods, Pongsiri, Lawsons, Meat Market Thailand and others, and making your own. Best way to know what goes in the burgers, although McDonald's meat is okay. You can get fresh extras along with good rolls here. I haven't eaten McDonalds for a long time, but I do love a good burger and there are quite a few places here that make them.

This is from AI, McDonald's offers safe, consistent, and decent quality industrial beef, but it lacks the flavor complexity, texture, and superior fat ratios of higher-grade or premium ground beef. 

18 hours ago, KhunLA said:

Actually the real question is, why would you try ??? Recooking a cooked burger = failure already.

When hungry, most fast food served fresh & hot, it usually taste pretty good. You want charring, buy a Whopper.

Or, the time & effort taken to go buy, then recook McD's, you could have thawed and cooked one of those frozen fake Wagyu burger patties, from one of the chain markets (Makro), along with the burger buns and better cheese.

If you want a fresh McD's burger, just order it special. Like no ketchup for instance, then ask for ketchup packet when handed to you.

If you want HOT fries in McD or KFC etc, ask for non-salted. They then cook a new batch for you, give you yours, and then salt the rest.

3 minutes ago, wil iam not said:

If you want HOT fries in McD or KFC etc, ask for non-salted. They then cook a new batch for you, give you yours, and then salt the rest.

I don't go to fast food restaurants, which is why I recommended he find good ingredients and make a better burger himself.

5 minutes ago, fredwiggy said:

I don't go to fast food restaurants, which is why I recommended he find good ingredients and make a better burger himself.

Burgers are sold in good markets as are kebabs.

Just now, khaosokman said:

Burgers are sold in good markets as are kebabs.

And can't compare to a good restaurant burger, or one made at home.

54 minutes ago, fredwiggy said:

And can't compare to a good restaurant burger, or one made at home.

It can if you are a 5hitty chef, or buy cheap ingredients.

For me, rib eye ground myself in processor, and BIG soft home-made baps (Sydney Sweeny style! 555 ......can't beat them

58 minutes ago, khaosokman said:

Burgers are sold in good markets as are kebabs.

As are dog and cat food!

1 hour ago, fredwiggy said:

I don't go to fast food restaurants, which is why I recommended he find good ingredients and make a better burger himself.

If you do not go to fast food places, how do you know that the food in 5hit?

59 minutes ago, fredwiggy said:

And can't compare to a good restaurant burger, or one made at home.

They use the same ingredients! They had Wagyu burgers last night.

2 minutes ago, wil iam not said:

As are dog and cat food!

Market stands are usually owned by the same people who run restaurants and dog biscuits contain more protein and minerals than human ones.

18 minutes ago, wil iam not said:

It can if you are a 5hitty chef, or buy cheap ingredients.

For me, rib eye ground myself in processor, and BIG soft home-made baps (Sydney Sweeny style! 555 ......can't beat them.

If you aren't a good chef, and want a good burger, you either rely on those good restaurants that make them, and they're countrywide, or learn how, as making a good burger is very easy if you have the best ingredients. I blend ribeye with ground sirloin, or ground chuck with sirloin, Both come out fantastic. I also use Montreal Steak spice, which I brought from back home while visiting, and it gives the burgers a good flavor if you want something besides no spice or pepper and salt.

20 minutes ago, khaosokman said:

They use the same ingredients! They had Wagyu burgers last night.

Ingredients aren't all that's necessary to make a good burger, as you can see in the difference in many restaurants. I go to all I can find while back home, and they're all a little different, even using the same meat. Texas itself has hundreds of burger places, and I've tried dozens, at least 10 or more when visiting for a month. Here they have a few in our province, Leo's and Hong Kong Garden being the best burgers in Sisaket. Better than all the other's I've tried in the area.

24 minutes ago, wil iam not said:

If you do not go to fast food places, how do you know that the food in 5hit?

I used to go. I didn't say they were 5hit. They do taste good, or at least they did decades ago when I went, and according to friends, it's still much the same. I don't go because they aren't healthy choices, besides the few choices they try to be. I much rather just go to a burger restaurant and not fast food places.

On 3/14/2026 at 5:31 AM, Kyoto Kyle said:

I’m wondering if McDonald’s beef patties in Thailand are actually any good in terms of meat quality. I can’t remember the last time I had one here. Maybe once or twice many years ago.

The reason I’m asking is because I just realized there’s a 24 hour McDonald’s within walking distance of where I’m staying now. If the patties actually taste decent, I was thinking that late one night I might buy two double cheeseburgers, or maybe two Quarter Pounders with cheese, take them home, stack all four patties into one bun, and brown the bun in a frying pan with a bit of butter first to make it a bit more enjoyable.

So the real question is, can you make a decent beef burger out of McDonald’s patties in Thailand, or would this just end up being a completely disappointing experiment?

If you have a Mc Donalds running 24h close to you, why not try with one burger fist. That won´t hit your wallet that hard. Then you do your experiment and get your own perspective. Asing others on a forum about taste differences, is like asking what is your favorite color.

42 minutes ago, khaosokman said:

Market stands are usually owned by the same people who run restaurants and dog biscuits contain more protein and minerals than human ones.

I wasn't talking about dog biscuits, the thread is about McD's meat.

24 minutes ago, fredwiggy said:

Ingredients aren't all that's necessary to make a good burger, as you can see in the difference in many restaurants. I go to all I can find while back home, and they're all a little different, even using the same meat. Texas itself has hundreds of burger places, and I've tried dozens, at least 10 or more when visiting for a month. Here they have a few in our province, Leo's and Hong Kong Garden being the best burgers in Sisaket. Better than all the other's I've tried in the area.

Meat, bread,salad and sauce. Burgers are basic food.

31 minutes ago, fredwiggy said:

I also use Montreal Steak spice, which I brought from back home while visiting

I use Montreal Steak Seasoning that I buy from Tops..... goes good on meat.

1 minute ago, khaosokman said:

Meat, bread,salad and sauce. Burgers are basic food.

Yes, but have you noticed how some taste a whole lot better than others, with the same ingredients? All over the world, including here, people make dishes and some taste so much better than others. It's like Italian mothers who make sauce. they all use the same ingredients and some are fantastic, some are okay, and some are bland. I tried making my own sauce, watching my Godfather's mom, who was from Sicily and made the best sauce I've ever had , to this day, and it took a few times before I had it close.

1 minute ago, Ralf001 said:

I use Montreal Steak Seasoning that I buy from Tops..... goes good on meat.

Okay, so they have it here. Good to know.

7 minutes ago, fredwiggy said:

Okay, so they have it here. Good to know.

Makro and Villa sell it too.

14 hours ago, Kyoto Kyle said:

Thanks. That sounds great. I am going to try that. B129 isn't a bad price considering you get two 120 gram patties for that price. So each is about a quarter pound and costs B65 each. I would say that isn't bad value at all for imported beef if it makes good burgers. I might skip the buns and just drop a slice of cheese on each burger after the 2 1/2 minute flip.

Just curious, have you tried the Aro Gold grass fed Australian beef patties at Makro, or the other ones they sell which says Wagyu beef, but doesn't say that it is imported from Australia?

I haven't seen the "Golden Grass" patties. I will definitely check them out. Are they in the same case or elsewhere in the store?

7 minutes ago, dddave said:

I haven't seen the "Golden Grass" patties. I will definitely check them out. Are they in the same case or elsewhere in the store?

Our local Makro has them all in the same spot (freezer). Then fresh ground (you scoop) and pre package also (ARO & import (?), in cold display.

"I also use Montreal Steak spice, which I brought from back home while visiting, and it gives the burgers a good flavor if you want something besides no spice or pepper and salt."

Cautionary note about "Montreal Spice" I'd suggest not buying the large restaurant sized bottle.

I also like "Montreal Spice" but I found it doesn't like the Thai climate in the long run.

Within a year, the spice inside the big bottle had turned into a moldy, sodden mass with a unpleasant smell and I had to bin it. Difficult to use that much spice within it's shelf life. I use the smaller bottles now without issue. I have found that putting dry rice in bottles of many different spices helps to stop clumping. Garlic powder seems to turn into a rock pretty quickly unless you put it into a zip bag and squeeze out every bit of air before sealing.

27 minutes ago, KhunLA said:

Our local Makro has them all in the same spot (freezer). Then fresh ground (you scoop) and pre package also (ARO & import (?), in cold display.

Speaking of MAKRO fresh ground beef, has anybody else found it seems to have an excessive amount of moisture? When I try to mold it into a patty, the Makro ground beef seems unusually wet and doesn't seem to form a firm patty. I stopped buying it for that reason and the very high price. Instead I buy the 1kg blocks of frozen NZ ground beef which seem to be much better overall quality when thawed. Less expensive as well.

10 minutes ago, dddave said:

"I also use Montreal Steak spice, which I brought from back home while visiting, and it gives the burgers a good flavor if you want something besides no spice or pepper and salt."

Cautionary note about "Montreal Spice" I'd suggest not buying the large restaurant sized bottle.

I also like "Montreal Spice" but I found it doesn't like the Thai climate in the long run.

Within a year, the spice inside the big bottle had turned into a moldy, sodden mass with a unpleasant smell and I had to bin it. Difficult to use that much spice within it's shelf life. I use the sma

Speaking of MAKRO fresh ground beef, has anybody else found it seems to have an excessive amount of moisture? When I try to mold it into a patty, the Makro ground beef seems unusually wet and doesn't seem to form a firm patty. I stopped buying it for that reason and the very high price. Instead I buy the 1kg blocks of frozen NZ ground beef which seem to be much better overall quality when thawed. Less expensive as well.

Our local Makro will grind anything, and I use to pick out their fresh smelling lean beef pieces, and they'd grind that. ALTHOUGH ... I don't any more, as last time, after grinding, it smelled off, as if someone didn't clean the machine before shutting down overnight.

Now I simply get the AU/NZ ground, or preformed Wagyu, if feeling lazy. Or I'll get Harvey brand Chuck piece and grind it myself. Unless already having some leftover trimmings from another pieces, Tenderloin or Sirloin I was playing butcher with. Means a bit pricy ground beef, but I know what it is, with no silver skin or hard bit 🙄

Being extra lean isn't a problem, as seem to always have plenty of tallow, from Picanha fat trimmings.

2 hours ago, khaosokman said:

Market stands are usually owned by the same people who run restaurants and dog biscuits contain more protein and minerals than human ones.

Cobblers

1 hour ago, dddave said:

I haven't seen the "Golden Grass" patties. I will definitely check them out. Are they in the same case or elsewhere in the store?

Grass Fed,

You smoke Golden Grass! 555

2 hours ago, khaosokman said:

Market stands are usually owned by the same people who run restaurants and dog biscuits contain more protein and minerals than human ones.

What sauce do you put on your dog biscuits ?

57 minutes ago, dddave said:

"I also use Montreal Steak spice, which I brought from back home while visiting, and it gives the burgers a good flavor if you want something besides no spice or pepper and salt."

Cautionary note about "Montreal Spice" I'd suggest not buying the large restaurant sized bottle.

I also like "Montreal Spice" but I found it doesn't like the Thai climate in the long run.

Within a year, the spice inside the big bottle had turned into a moldy, sodden mass with a unpleasant smell and I had to bin it. Difficult to use that much spice within it's shelf life. I use the smaller bottles now without issue. I have found that putting dry rice in bottles of many different spices helps to stop clumping. Garlic powder seems to turn into a rock pretty quickly unless you put it into a zip bag and squeeze out every bit of air before sealing.

Speaking of MAKRO fresh ground beef, has anybody else found it seems to have an excessive amount of moisture? When I try to mold it into a patty, the Makro ground beef seems unusually wet and doesn't seem to form a firm patty. I stopped buying it for that reason and the very high price. Instead I buy the 1kg blocks of frozen NZ ground beef which seem to be much better overall quality when thawed. Less expensive as well.

Found that out early as my garlic and onion powder became one hard mass. I refrigerate them now, as long as they're sealed tight they'll last quite awhile. I brought popcorn seasonings from Texas in November and they're all refrigerated and unopened besides the ones I use weekly, which are sealed pretty tight. They've lasted so far so good, as well as the garlic powder I used to leave on the counter. Rice and silica packets help if you store them in dark cabinets away from the stove or cooking area. Too much heat and humidity here.

On 3/14/2026 at 11:12 AM, KhunBENQ said:

Have you seen the video clip of the McDonalds CEO "tasting" the "Big Arch" burger?

The net is full of it.

He is nibbling on the thing (can't call it a bite) and his facial expression is all but enthusiastic.

People doubt he eats that stuff.

Must be more than 20 years that I visited one of those fast food places.

McDonald’s

CEO Pay: $18.2 million

Median Worker Pay: $17,492

Ratio: 1,014

McDonald’s system is also majority franchised .As a result, the brand identified its median employee not as a worker in the U.S., but as a restaurant employee in Poland, who earned $17,492 in 2024. 

CEO Chris Kempczinski was paid about $18.2 million, or roughly 1,014 times what the median employee earned.

It's likely he also gets stock options so why would he eat McDonald's food? After all they don't serve Australian lobster tail.