patty

It is defined by the line between the patty and the bun, which is fairly thin.

We only see the edge and overall width, after all, not the whole patty.

Not many people were buying the 3 patty version so they decided to get rid of it.

So it must be an actual beef patty, and the ketchup and mustard can be squirted on carefully, but they have to be real ketchup and mustard.

Actually, soy "meat" doesn't even get that far - if you look at the nutrition information on a soy burger patty you'll find that it's full of fat.

That, combined with possibly less squishing by the press and less cooking overall would give you thicker edges in particular, making the patty look bigger in the ad.

My complaint is that they're cooked completely differently, leading to a final image where the patty appears larger than anything you would get from a McDonalds.

If you can mimic that same chicken-patty texture with a non-animal sourced set of ingredients as the input, I don't see it really as any less natural.

So what was the answer to the original question?Why does the ad burger patty appear thicker and larger?Edit: So many answers talking about how they might make a quarter pound patty look larger.

Chicken patties at McDonald's, for example, are not actual cuts of chicken meat, but mechanically separated meat that's reformed into a patty that attempts to mimic a certain meat-ish texture.