McDonald’s hamburger, cheeseburger, double cheeseburger, McDouble, Quarter Pounder with Cheese, double Quarter Pounder with Cheese and Big Mac are getting a facelift! 

McDonald’s USA

McDonald’s just announced that its classic burgers have no artificial preservatives, no artificial flavors and no added colors from artificial sources. The pickle does contains an artificial preservative, and customers are able to skip it if they prefer. These ingredient changes affect all 14,000 U.S. restaurants, marking this the next major milestone in McDonald’s food journey and another way the company is helping customers feel good about the food they're enjoying. I always feel good when I have a double cheeseburger with just ketchup and an order of those crispy, golden french fries!!!

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From switching to 100% fresh beef* in our quarter-pound burgers, cooked right when ordered,  to removing artificial preservatives in our Chicken McNuggets, and committing to cage-free eggs by 2025, we have made significant strides in evolving the quality of our food,”  said  Chris Kempczinski, McDonald’s USA President. “We know quality choices are important to our customers, and this latest positive change to our classic burgers demonstrates our committed journey to leading with the customer and building a better McDonald’s.

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As of today, nearly two-thirds of McDonald’s national burgers and sandwiches contain no artificial preservatives, artificial flavors and no added colors from artificial sources. Pickles contain an artificial preservative, so customers may skip it if they prefer. To achieve this change, artificial preservative(s) were removed from McDonald’s real American Cheese, Big Mac Special Sauce, the regular bun, the Quarter Pounder bun (also known as the sesame seed bun), and the Big Mac Bun.

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We understand that now more than ever, people care about their food – where it comes from, what goes into it and how it is prepared – and we are committed to make changes to our menu our guests feel good about,” said Linda VanGosen, McDonald’s Vice President of Menu Innovation.