McDonald’s is making a big hullabaloo about their “remastered” classic burgers (the Big Mac, the Quarter Pounder with Cheese, and the Cheeseburger). This includes a promotion where you can get a Big Mac for three bucks, so I figured it was worth a shot.
The improvements, according to McDonald’s:
- 100 per cent Canadian beef patties now cooked in smaller batches for hotter and juicier beef
- Storage changes for fresher and crisper produce
- Onions added directly on the patties on the grill to intensify flavour
- More of our legendary Mac Sauce applied on Big Macs
- New bun recipes for warmer buns
I got a Big Mac, and… I don’t know. It’s a Big Mac? It tastes like a Big Mac? I’m sure if I were that guy who eats multiple Big Macs every day, it would have blown my mind with all the little differences. But it’s been a year or two since I’ve had one. It tasted exactly the same to me.
Actually, that’s not entirely true — it’s clearly saucier. The amount of sauce is kind of insane. It oozes out of the burger with every bite. It’s a mess.
Obviously the dry, mostly tasteless McDonald’s patties need a lot of help (and no, they are absolutely not juicier in any discernible way). But even still, this was overkill.
The only other change that stood out were the onions; you could tell just by looking at them that they had been put on the griddle. They had a bit of colour to them. But if that made any particular difference to the flavour, I certainly couldn’t tell.
Still, it wasn’t bad. I liked the Big Mac before, and I like it now — but I guess I prefer the old version, because the amount of sauce on the new one is bonkers.