Aiken PR

The Briefing

What’s Better Than a McDonald’s Quarter Pounder? Three Twists on the Classic Being Added to the Menu!

by Aiken PR


McDonald’s UK is expanding the iconic Quarter Pounder with Cheese range with not one, not two but THREE variants of the classic fan favourite.

Quarter Pounder

McDonald’s customers rejoiced back in August when the Double Quarter Pounder was added to the permanent menu. But why just stop at double? From 7th October – 17th November burger fans can take their appreciation to new heights and enjoy two NEW Quarter Pounders for a limited time only. Which one will you choose? Fans of fiery food can switch up a classic with the McDonald’s NEW Spicy Quarter Pounder with Cheese (£4.79). This burger packs in a mouth–watering 100% beef quarter pounder patty, with two slices of pepper jack cheese, onions, jalapenos, mustard and a spicy ketchup in a sesame seed bun.

Or, if you are feeling fancy – try McDonald’s NEW Quarter Pounder Deluxe (£4.89). A delicious 100% beef patty topped with shredded lettuce, a slice of tomato, slice of cheese, pickles, fresh onions, cool mayo, ketchup, mustard, and streaky bacon all in a round sesame topped bun.

The two new variants will be available alongside the classic Quarter Pounder with Cheese and the now iconic Double Quarter Pounder with Cheese meaning there’s something for everyone.

The new Quarter Pounders aren’t the only items being added to the menu – fans will also be able to get their hands on the new McChicken BLT from 7th October, along with the much–loved Nacho Cheese Wedges (£1.79) which will be returning as a portion of five or a Sharebox (£4.79). The Salted Caramel Latte completes the line–up of limited–edition classics available until 17th November. 

In line with Government guidance, social distancing and safety measures at restaurants remain in place. This includes hand sanitiser at every entrance for delivery couriers and dine–in and takeaway customers, table–service and contact tracing for customers who dine–in, and carefully managing the number of customers and crew inside each restaurant.