McDonald’s Just Announced A Major Change To Their Big Mac Sandwich: 50 Tweaks To The Recipe, Including New Onions

Calling all Big Mac lovers! To many, the Big Mac from McDonald’s is perfect as it is, but others have been complaining of it being “dry,” prompting the fast food chain to make its most significant change to the recipe in decades. This is also in response to the rise of more “high end” burger joints like Shake Shack, Five Guys, and Habit Burger. So what changes will actually be happening? Will it still taste as delicious as we remember it? Keep reading for more information.

One of the first changes being made is that the fast food giant will now cook the Big Mac burger patties in smaller batches—six at a time rather than eight— so that a “uniform sear” is achieved. The cheese the patty is topped with is being designed to be “meltier,” by using a room temperature slice of cheese rather than a frozen one. The bun will now be a “buttery brioche,” which has a thicker bottom and an overall moister flavor, and will be covered in an upgraded amount of special sauce—from 1/3 of an ounce to 1/2 an ounce.

Toppings like pickles and lettuce will be stored in smaller facilities, requiring them to be “refreshed” more often, and onions will be rehydrated at the restaurant and cooked on top of the burger, adding more flavor to both the onion and the burger.

McDonald’s is also bringing back the Hamburgler, the iconic ’90s toy, in their new Adult Happy Meals, which hasn’t been seen in over 20 years.

Speaking on the new changes to the Big Mac, Chris Young, the senior director of global menu strategy, said, “We can do it quick, fast, and safe, but it doesn’t necessarily taste great. So, we want to incorporate quality into where we’re at.”