Yup. I guess I should mention I used to work there and got up to being a manager before I left. I do agree that they’re better tasting though. I believe it has to do with the thickness of the burger. The quarter meat is roughly twice as thick, thus it holds in more juice than a burger half as thick when they’re sitting in the heated yellow trays. The cooking time for the meats plays a part too, and can determine whether you get a fresh meat or one that’s been hanging around for a long time.
The best McD burger was the Big Xtra. It was a quarter meat on a sesame bun, with ketchup and mayo, pickles, slivered onions, tomato, just a bit of leaf lettuce, and bacon (only freshly cooked by my own hands, I never eat bacon at fast food places nowadays) or cheese if you wished. It was the closest thing to a real burger I could engineer.
And here’s an answer to the actual question. I would not consider smoked meat to be a burger, and I find it a bit strange that Arby’s would claim it to be a burger because in the past they’ve sold smoked meat sandwiches labeled as smoked meat sandwiches. Still, you never know what their marketing department comes up with. I mean, look at all these advertisements with Burger King’s freaky King guy, Subservient Chicken…