Reviews of the fresh beef have been mixed, though a more definitive assessment is sure to emerge as the burgers reach a wider audience in May. But the real question is whether this is going to be a hit, or a huge investment in mission creep—does McDonalds even belong in the fancy burger business? For diners, the switch doesn’t pose a threat anything like the flavor trauma created by changing the french fry oil to be healthier, and less delicious.

Pricing is left up to individual franchises, so the whether or not the fresh burger will ultimately be more expensive will vary. Currently, a Quarter Pounder with cheese ranges between $4 and $5 around the country, which is only slightly less than Shake Shack. McDonald’s franchise owners know their customers—the chain isn’t just selling burgers and fries, they’re also selling convenience and speed. In May we’ll find out whether they can successfully add a side of fresh ingredients to that order.

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