McDonald’s is responding to the substitute-meat burger vogue by making a “suite of burger improvements” to its all-beef burgers. They include a shorter top bun by three millimetres, an additional 10 millilitres of Big Mac Sauce to Big Macs and a reduction in its grill capacity by two patties. It says the adjustments have been in development for several years. McDonald’s Canada, along with McDonald’s Australia, is taking the lead on the rollout. Interestingly, McDonald’s is concerned it has been squeezing the juice out of its burgers. Now it won’t squeeze so much.