Burgers
Quarter Pounder
Sold by its raw weight, which is the whole marketing idea.
A single larger beef patty introduced in 1971, named for its pre-cooked weight of a quarter pound.
Franchisee Al Bernardin introduced the Quarter Pounder in Fremont, California in 1971, aimed at customers who thought the standard hamburger was too small.
The name is a claim about weight before cooking, which is why it does not translate cleanly into metric markets. In France it is sold as the Royal Cheese, a naming quirk familiar to anyone who has seen Pulp Fiction.