WOULD you like a brioche burger bun, caramelised onions, and fries in a wire basket with that?

Premium McDonald’s “build your own” burgers that “McWaiters” deliver to your table on a wooden board will be introduced to all Victorian outlets by the end of May next year.

Craigieburn North customers were the first in the state to sample the create your own gourmet option.

Burger lovers select their ideal meal from a large digital screen featuring more than 20 ingredients including fancy buns, five cheese choices, extra toppings such as bacon, egg, guacamole and mushroom, and speciality sauces including aioli and tomato chilli jam.

A buzzer tracker guides staff to where you’re sitting once your order is ready.

Dietitian Karen Inge warned consumers to avoid stacking their selection with an overload of kilojoules.

“Studies have shown that when people have a lot of choice they tend to overeat as their eyes are bigger than their stomach,” Ms Inge said.

McDonald’s Victorian market director Mahassen Haddad said: “Victorians take their burgers, like their coffee, very seriously, so we knew it was time to start letting people create the flavour combinations that suit them.

“We see plenty of patrons already customising their orders, either by requesting additional sauce or removing pickles. Create Your Taste takes this one step further, placing all of the control in our customers’ hands.”

At a starting price of $8.95, the burgers eat more of your budget than a basic Big Mac or Grand Angus.

The innovation comes as the global McDonald’s empire attempts to arrest sliding sales.

Caitlin Westney, 23, welcomed table service.

“You can be sitting down with friends instead of waiting in line,” she said.

Ms Westney said allowing customers to choose their own toppings suited Australians’ “picky” tastes.

Clinton Elliott, 27, agreed: “How many people already don’t like pickles or would prefer to have beetroot?”.

But Jamie Maloney, 44, said he would stick with his regular McChicken burger.

“I already know what I like,” he said.

At two trial sites already running in Sydney, brioche has proved the most popular bun, BBQ and Chipotle Mayo the top sauces, and Colby Jack the favourite cheese. One in four people are still opting for pickles.

Table service waiting times have been about six to seven minutes.

karen.collier@news.com.au

Twitter: @KarenCollierHS