Cheeseburger Fries

Cheeseburger Fries are made of a highly processed meat and cheese compound coated in bread and deep fried before serving.

Cheeseburger fries were developed by the National Cattlemen’s Beef Association in an attempt to increase the consumption of beef in the United States. Trying to mimic what the chicken nugget has done for chicken sales, cheeseburger fries were designed to be a tasty snack or starter.

Beef dominates the menus of fast-food restaurants and bars across the country, mainly in the form of cheeseburgers. But even the consistent popularity of cheeseburgers is not enough to counteract the long term decline in beef consumption.

Twenty years ago Americans ate 77 pounds of beef per capita, and 51 pounds of chicken. In 2001, Americans ate only 66.2 pounds of beef per capita, which was eclipsed by chicken at 75.6 pounds.

This shift in consumption can be explained partly by the creation of the Chicken McNugget by McDonald’s in 1983. The McNuggets helped alter the public’s perception of chicken by turning it into a quick and convenient food. Beef was generally consumed as main meal by families in the evening but with fewer families sitting down to eat together these days, beef consumption has plummeted.

Cheeseburger Fries To The Rescue

The solution to this problem is to create a quick and convenient snack that is beef based – cheeseburger fries. The fries, which look like a flattened version of standard French fries, are bread coated and made of a meat and cheese compound that tastes – as the name suggests – like a cheeseburger.

Each of the individual cheeseburger fries weighs about 1 ounce and has 75 calories and 4 grams of fat. And nobody eats just one. The meat, so that it holds together, is firm like a meatball. And while they do not not taste distinctly of beef, biting into one does impart the lingering flavor of American cheese.

Some people are probably repulsed by the very thought of eating cheeseburger fries: whatever next, beef in your ice cream?
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