If I sound a bit jaded, it is because I am. I actually enjoyed a new McDonald’s signature burger earlier this year, a garlic white cheddar burger made from fresh (not frozen) beef, part of the chain’s revamped Quarter Pounder lineup. But I was disappointed to find that burger yanked from the menu about six weeks later (it wasn’t billed as a test item). I suppose the garlic white cheddar burger did not sell, not the first time the masses rejected something a critic liked.