Back in my packing house days, we made hamburger and patties for McDonald's and the machine that I ran was making 10 to 1's. That is ten patties to one pound of burger. And yes, it was all beef all right, but maybe not great beef. I was grinding a few hundred pounds of burger into a stainless steel cart when the foreman came by and told me that it was for McDonald's and that it looked too good for McDonald's. I was told to add a bunch of kidney suet to it and run it through the grinder again. I suspect that they put that pickle and lettuce in those burgers to keep the grease out of the bun. A suet burger probably wouldn't be a marketing hit.
My other auto is a .45
The bitterness of poor quality is remembered long after the sweetness of low price has faded from memory
