I dunno McDonald’s, but I don’t think they smoke burgers in Carolina…

Now, I probably shoulda known better. But when I saw all those billboards for the McDonald’s Mighty Angus Carolina BBQ burger, I had so many questions. Is this supposed to be North Carolina or South Carolina BBQ? Do they know the difference between a mustard-based and a vinegar-based sauce? Would either of those sauces even taste good on a burger — much less a McDonald’s burger? And how long are you supposed to smoke a burger, anyways?

Well, after trying the Mighty Angus Carolina BBQ burger, I can tell you that it answered exactly none of those questions.

mcdonalds_carolina_bbq_burger (4)

Now, I’m not sure this is dramatically different from the Mighty Angus Alberta burger that they rolled out last year…although I never actually ate that one. There is nothing here that really screams Carolina, or BBQ, or Carolina BBQ for that matter. Yes, this is a slight upgrade from a Quarter Pounder; the patty is thicker and the bun has more chew. But now let’s break it down…

mcdonalds_carolina_bbq_burger (17)

What makes this different from a regular burger are the crispy onions, white cheese (they say it’s mozza but it tasted like nothing) and “golden Carolina BBQ sauce.” Now, to be fair, this is actually a thing…although I didn’t get any of the sauce until I was halfway through the burger. And while its namesake is mustard-based, Mickey D’s sauce was probably straight out of a packet labelled “tangy BBQ.” And no, it really doesn’t go good on a burger…especially not a burger from McDonald’s.

mcdonalds_carolina_bbq_burger (21)As you can see, they saved all the sauce till the end…

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