Year: 1991  What was it: It was a healthy reduced fat hamburger created to appease critics and appeal to the health conscious.  How was it made?  “To make the burger so low-fat, the company replaced the fat content with water. The recipe called for carrageenan -- a seaweed extract -- to bind the water to the beef. Beef made up only 90 percent of the patty, and water and carrageenan made up the remaining 10 percent. The result was a dry failure of a burger that was later called ‘the McFlopper’.”