The most distinguishing feature of the Clubhouse Angus is an artisan roll. But that's not all, placed in that roll (it's a pun sorta) are grilled onions, hickory-smoked bacon strips, a slice white cheddar, a third-pound Angus beef patty, a slice of American cheese, a Dijon mustard sauce, and steak sauce.
The price is upper tier for McDonald's at $4.59.
Let's start with the artisan roll. It's crusty and feels quite sturdy; strong enough to stand up to a half-pound medium rare burger I'd say. Too bad that's not McDonald's forte nor inclination. Beyond the crust, there's a moist Ciabatta-like crumb. However, the crust was just slightly too thick and, I think, slightly dry as a result. Still, a very nice bun for a burger. It toasts up to a nice crunchiness while remaining soft inside I found out the next day and the poppy and sesames seeds give off a pleasing aroma. Since the burger doesn't have any fresh produce inside, it's ideal for the toaster oven.
The bacon is the typical razor-thin fast food style bacon McDonald's is known for. It's light on flavor and doesn't provide much on the crispy front. Competitors like Burger King and Wendy's are moving with thicker bacon and I would like to see McDonald's follow suit. I would have at least preferred a bit more crunchiness from the bacon.
The McDonald's Angus beef patty is just okay for me and a bit mediocre for the segment. It brings the beef and not much else; a little more salt and pepper and some searing from the grill would work wonders. As it is, I'm not sure I could distinguish the taste between a McDonald's Angus patty and a Quarter Pounder patty.
Nutritional info not available.