Arguably the most iconic fast-food burger, the Big Mac is a staple on McDonald’s menu. Created by owner and operator Jim Delligatti of Pittsburgh in 1967, the first “Big Mac” featured a triple-decker burger and sold for 45 cents, according to McDonald’s.

The burger rolled out across the US in 1968 and quickly became the chain’s signature burger.

Today, an estimated 900 million Big Macs are sold each year around the world.

The Big Mac cost me $8.29, excluding tax, at my local McDonald’s in Brooklyn, New York.

The burger I received was mostly lettuce, which covered up the flavors of the cheese, meat, and sauce. I wanted more of a tangy flavor from ketchup, mustard, or simply more Big Mac sauce.

The mouthfeel of the burger was noticeably dry — I think a lot of that could be remedied if the burger wasn’t so bottom-heavy with its toppings.

The cheese and layers of Big Mac sauce were all toward the bottom of the burger, rather than the top, which meant the dry bun and burger were hitting the roof of my mouth with little to no flavor or moisture happening.

While I understand that this is the most iconic burger on the McDonald’s menu — and that preparation can vary slightly by location — it is by no means my favorite.

Next time, I’ll order a Quarter Pounder.

Named after Wendy’s founder, Dave Thomas, Dave’s Single is Wendy’s signature burger. It is available in multiple sizes, from a single to a triple-stacked burger.

It features one of Wendy’s signature square patties and is the chain’s take on a classic cheeseburger.

The burger cost me $8.74, excluding tax, at my local Wendy’s in Brooklyn.

It was practically dripping with sauces, which I didn’t necessarily mind. Some of the flavors were slightly covered up by the two condiments, but I thought the cheese was tangy and the onions cut through the sweeter elements of the burger.

There was also a generous serving of pickles and a large slice of tomato.

However, if I had to change one thing, I might remove or ask for a half-serving of mayonnaise.

I thought it was an overall solid choice for a late-night snack.

Burger King’s signature burger has been around for decades. Released in 1957, just four years after the chain opened, the Whopper was 37 cents compared to Burger King’s original burger, which cost 18 cents.

Whoppers — and all Burger King burgers, for that matter — are flame-grilled, giving their burgers a distinct smoky flavor.

For the sake of this experiment, I decided to order a Whopper with cheese to ensure a fair comparison with the other signature burgers.

The Whopper cost me $9.17, excluding tax, at my local Burger King in Brooklyn.

Right away, I could tell this burger was going to pack tons of flavor. Thick layers of ketchup and mayonnaise oozed out of the sides of the burger, while the bun was large and held the other ingredients together perfectly.

The lettuce, tomatoes, and onions all tasted very fresh, adding a delicious crunch to the burger.

The burger patties had a smoky, savory flavor that made the sandwich taste fresh off the grill. I also thought the patty’s shape, which was larger in circumference but flatter than some of the other burgers, made the sandwich easier to eat.

Overall, I think the burger was worth the higher price tag.

When comparing the three signature burgers, I found myself feeling like a fast-food-eating Goldilocks: One burger was too dry, one was too moist, and one was just right.