It has been introduced at 72 McDonald’s restaurants across the state, and Morley owner-operators Richard and Annie Hill invited us to give the new system a whirl to create burgers with a twist.
There are more than 30 ingredients to choose from, including crispy bacon, guacamole, grilled pineapple and Colby cheese.
When we arrived, our host went through the process of ordering with us then delivered our meals to the table when it was ready.
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READ NOWI went for a brioche bun with double angus beef patties, crispy bacon, swiss cheese and chipotle, served with a side of fries and soda water.
My colleague went for a bunless burger (lettuce leaves instead), with angus beef patty, pineapple, avocado, tomato, crispy bacon and a side of fries.
My burger was delicious and certainly matched it with the gourmet burger joints serving the same sort of combination.
My colleague described her combination as tasty and substantial despite forgoing the bun for the lettuce wrap.
Mrs Hill said the concept had proven popular with customers and she had increased her staff levels by about 30 per cent.