McDonald’s has served up plenty of fan favorites over the decades, but behind your regular orders lies a graveyard of experimental ideas, some that probably never should’ve left the test kitchen. It involved a misguided attempt at fine dining, a cultural misfire, and a fast-food twist on cuisine no one asked for. These discontinued items are strange chapters in McDonald's history.

McDLT (1984)

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“Keep the hot side hot and the cool side cool.” That was the McDLT's claim to fame. It was served in a two-compartment Styrofoam container that separated the hot beef patty from the cold lettuce and tomato until you assembled it yourself. While innovative, the packaging drew environmental criticism, leading to its discontinuation in the early 1990s.

Hula Burger (1963)

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In an attempt to cater to Catholic customers abstaining from meat on Fridays, McDonald's introduced the Hula Burger. This was a slice of grilled pineapple with cheese on a bun. Unfortunately, it paled in comparison to the Filet-O-Fish, which was launched around the same time and quickly overshadowed the tropical alternative.

McPizza (1989)

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McDonald’s thought pizza could be the next big drive-thru hit, but timing was everything—and this one took too long. Cooking a whole pizza added 11–16 minutes to orders. You can imagine the massive delays it caused. To make it work, some restaurants even widened their drive-thru windows.

McSpaghetti (1980s)

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Yes, there was a time when you could order spaghetti at McDonald’s. Customers didn’t outright reject this, but the logistics behind prepping and serving hot pasta in a burger-focused kitchen proved too complicated. Supply chain issues, kitchen backups, and a shaky demand all contributed to its quiet exit in the U.S. However, McSpaghetti is still alive in the Philippines.

Onion Nuggets (1970s)

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Before McDonald’s struck gold with Chicken McNuggets, it tested something crunchier. Onion Nuggets were deep-fried onion chunks, crisp on the outside, and (depending on who you ask) either addictive or overpowering. Their failure helped inspire the pivot to chicken.

McStuffins (Early 1990s)

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In the early 1990s, McDonald's introduced McStuffins, a line of stuffed sandwiches resembling Hot Pockets. They are handheld meals with fillings like pepperoni pizza and chicken teriyaki encased in a bread-like crust.

McCrab (2003)

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In an attempt to capitalize on regional tastes, McDonald's launched the McCrab sandwich in select markets. This item featured a crab cake patty topped with lettuce and a tangy sauce. Many customers met the McCrab skeptically, with concerns over the quality and authenticity of fast-food seafood.

McSalad Shakers (2000)

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McDonald's targeted health-conscious consumers when it introduced McSalad Shakers in 2000. These salads came in tall, clear plastic cups that allowed customers to pour in dressing, shake, and eat directly from the container. They were available in Chef, Grilled Chicken Caesar, and Garden varieties.

Mighty Wings (1990)

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The restaurant chain ventured into the bone-in chicken wing market by introducing Mighty Wings in 1990. Their initial popularity faded into the background of higher price points and spiciness, which didn't appeal to all customers.

McAfrica (2002)

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Released in Norway during a time of famine in parts of Africa, the McAfrica pita sandwich with beef and vegetables was met with immediate backlash for its insensitivity. Critics pointed out the poor timing and cultural appropriation. Despite McDonald's attempts to mitigate the situation by donating to hunger relief efforts, the damage was done, and the product had to be pulled.

McHotDog (1990)

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Despite founder Ray Kroc’s firm stance against serving hot dogs—famously saying the meat’s mystery made them unacceptable—McDonald's eventually tried anyway. The McHotDog made its debut in the 1990s in select locations, but never took off.

McLobster (1993)

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McDonald’s took a swing at luxury with the McLobster roll. It was kind of exclusive, offered only seasonally in parts of New England and Canada. The sandwich used claw, knuckle, and leg meat.

McLean Deluxe (1991)

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Marketed in 1991 as a healthier alternative to the Big Mac, the McLean Deluxe had 91% lean beef. But that came with a twist. To hold it together, McDonald’s added carrageenan, a seaweed extract. Although nutritionally sound, the taste didn’t hold up.

Cheddar Melt (1988)

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This 1988 menu item featured a beef patty topped with sautéed onions and a rich cheddar cheese sauce on a rye bun. It returned briefly in the early 2000s, but ultimately never secured a spot as a regular offering. The heavy, gooey texture didn’t resonate with a wide enough audience.

Triple-Double Burger (1995)

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Who can say which way it went, whether "Batman Forever" made the Triple-Double Burger popular or the other way around? It was launched as a promotional tie-in with the movie and stacked three beef patties with two slices of cheese. It was a towering splurge that matched the blockbuster energy of its release.

McGratin Croquette

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Available exclusively in Japan, the McGratin Croquette was a seasonal item featuring a fried patty made from macaroni, shrimp, and white sauce, served on a bun. Its limited-time nature and niche appeal kept it from becoming a permanent menu fixture.