grub vs. grub

Though I avoid them unless feeding children or stuck on an interstate, I'm familiar with the menus at McDonald's, Burger King and Wendy's. Each has their high points, such as McD's fries and Wendy's chili, and their low points, such as BK's fries. But it's the double cheeseburgers on their value meals that most recently got me in their doors.

According to several industry sources, value-menu double-cheeseburgers, typically priced at $1, provide almost zero profit for the sellers. It's the items that go with them that keeps them on the menu, such as fries and soft drinks. For my Grub vs. Grub review, I decided to forego the other items and focus my tastebuds on the sandwiches exclusively. The results? Not jaw dropping.

Wendy's, 2053 W. Lawrence Ave. TASTE: PRESENTATION: AMBIENCE: The only one of the big three to include sliced onions, Wendy's double-stack has the most unique texture of the bunch. Unlike Bk's and McD's double-cheeses, it has just one slice of cheese, which, in theory, should accentuate the flavor of the beef patties. Unfortunately, the patties don't taste that great. They're beefy but pretty dry. Overall, though, it's worth the buck.

Burger King, 2449 W. Lawrence Ave. TASTE: PRESENTATION: AMBIENCE: BK's double-cheese passes through a microwave between the grill and the counter, resulting in overly melted cheese that oozes out of the sandwich. It's the only one of the bunch that doesn't include onions, which is strange and abhorrent. Despite the drawbacks, the patties taste beefy and have a nice texture. The sesame seed bun is also a visual delight.

McDonald's, 4844 N. Lincoln Ave. TASTE: PRESENTATION: AMBIENCE: The two slices of processed American cheese overwhelm the taste of the patties, leaving the sandwich with a homogenous, almost grotesquely creamy flavor. The diced onions and pickle slices provide a nice texture but, overall, the sandwich is mush. On the plus side, the sandwich isn't nuked, so the temperature of the individual ingredients is right-on.