
- Resin-rich hybrid with a savoury citrus kick.
Mac Burger
Mac Burger is a balanced hybrid that mixes MAC resin production with a cheeseburger terpene profile.
- Dense, resin-heavy buds with a savoury cheeseburger edge.
- Performs well in mild southern climates with the right humidity strategy.
- Feminised seeds for reliable, straightforward cultivation.
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18-22% |
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0.5-1% |
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MAC x Burger |
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Hybrid |
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Intermediate |
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8-10 weeks |
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Medium-tall |
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Medium-high (approx 400-500 g/m² indoor) |
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Earthy, Cheeseburger, Citrus |
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Feminised |
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Mild southern |
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Uplifting, Relaxing, Creative |
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Indoor & Outdoor |
About Mac Burger
Mac Burger combines MAC genetics with a classic Burger phenotype to produce a reliably resinous, aromatic plant suited to intermediate growers. It performs well both indoors and outdoors, offering medium-high yields, clear uplift and evening relaxation, and a distinctive savoury-citrus flavour.
Mac Burger is a balanced hybrid with both energising and calming traits. It suits a range of uses from daytime focus to evening relaxation.
THC levels typically range from 18 to 22 percent. This delivers noticeable psychoactive effects without being overwhelmingly strong for experienced users.
CBD content is low, usually under one percent. It offers only a mild modulation of the THC-driven experience.
Genetics are MAC crossed with a distinct Burger phenotype. The cross promotes dense trichome coverage and a complex terpene mix.
Seeds are sold feminised to simplify cultivation and avoid male plants. Germination under standard conditions is reliable for most growers.
This strain is best suited to growers of intermediate skill in a mild southern growing climate. Careful humidity control and consistent feeding will improve bud quality.
Indoor flowering completes in around 8 to 10 weeks. Outdoor growers should expect to harvest in early to mid-October in Staffordshire.
Yields are medium to high when plants receive training and adequate nutrients. Under optimised indoor setups expect around 400–500 g/m².
Plants reach a medium-tall height with a prominent central cola. Side branches respond well to low-stress training and topping.
Indoors it thrives in controlled rooms with moderate humidity and stable temperatures. Outdoors in Staffordshire it benefits from a long, mild season and shelter from heavy rain.
Growing Mac Burger in Staffordshire benefits from the region's mild southern growing climate, which aids resin production. Monitor moisture closely to prevent mould while using the warmer daytime temperatures to ripen flowers.
Initial effects are uplifting with clear-headed energy. The high settles into a relaxing body sensation suitable for evening use.
Flavours combine earthy and cheeseburger notes with a bright citrus finish. Smoke is smooth with a lasting savoury aftertaste.
Frequently Asked Questions
Common questions about this strain, covering growth, effects, and suitability for UK conditions.
Start with a mild vegetative feed and increase nutrients through stretch and bloom; reduce nitrogen in late flowering to improve aroma and bud density.
Yes, use stakes or a trellis in late flowering as buds can become heavy and benefit from structural support to prevent branch breakage.
Improve airflow, keep RH below 50% in late flowering, remove dense leaf matter, and consider an open-net training method to reduce canopy density.
Yes, it responds well to organic soils and slow-release feeds, though expect slightly longer completion times compared with synthetic nutrients.
Use 11–15 litre pots for outdoor and 7–11 litre for indoor grows to give roots space without excessive substrate bulk.
Flush with plain water for 7–14 days depending on feed strength to improve smoke quality and reduce excess salts.
Harvest when most trichomes are cloudy with some turning amber for a balanced high and maximum resin.
It tolerates moderate swings but avoid extremes; stable day/night differentials improve terpene retention and bud density.
Prioritise air movement, defoliate selectively to open the canopy, choose mould-resistant strains as companions, and harvest promptly when trichomes peak to reduce rot risk.
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