Delaware woman orders 2 Quarter Pounders from McDonald’s, then shares photos of what she found inside the patties: ‘Buyer beware’

A Delaware woman asked McDonald’s for a refund after finding what she described as “horribly undercooked” patties in two Quarter Pounders. Debra Scott shared photographs of both burgers on Facebook, warning other customers to check their food before eating.

In her Facebook post, which tagged a McDonald’s in Milford, Scott emphasized that the photographs showed two different burgers. “No McDonald’s for lunch today,” she wrote, adding the hashtags #buyerbeware and #checkbeforeyouchew.

Scott said she wanted a refund rather than another burger, writing, “Make me another? Absolutely not in this lifetime.” Her post did not specify whether employees offered replacements or whether she received her money back.

Another burger wasn’t the solution she wanted

Remaking an order gives a restaurant a chance to correct a mistake, but accepting a replacement McDonald’s sandwich also means trusting the same kitchen again. Scott had already ruled that out when she posted her complaint.

Her photographs raise a food safety concern, though appearance alone cannot prove whether the patties were undercooked. USDA says ground beef can remain pink after reaching a safe temperature, while browned meat may still be undercooked. It recommends using a food thermometer to check that ground beef reaches 160°F.

Customers rely on the restaurant to make those checks before handing over their food. McDonald’s says its restaurants conduct daily food safety temperature checks for each product type and cook Quarter Pounder patties to 175°F instantaneously. Scott’s post did not include a temperature reading or an explanation from the restaurant about her order.

Getting a refund and coming back are different decisions

A refund can resolve what a customer paid for an unsatisfactory meal. Whether that person wants to eat at the restaurant again depends on more than getting their money back.

Research by Cornell hospitality researcher Alex Susskind examined diners’ complaints and how restaurants handled them. It found a connection between satisfaction with the resolution and willingness to return, suggesting that a restaurant’s response can matter beyond settling a single order.

Scott shared her McDonald’s food safety complaint on Facebook, tagging the restaurant and warning others to check their food. She did not describe a conversation with a manager or say whether anyone examined the burgers. Her post made the concern public, but did not explain how the restaurant handled it.

Customers can also report food safety concerns outside the company. FoodSafety.gov directs restaurant complaints to city, county or state health departments. That gives customers somewhere to raise concerns about food handling separately from requesting a refund or replacement.

McDonald’s has an online restaurant feedback form where customers can identify the location and describe their visit. Scott’s post did not say whether she contacted the company through that form or reported her concern to health officials.

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