Fast Food Critic - Reviews, News and Nutrition Information about Fast Food.

A fast-food classic that’s still going strong after 40 years.

1968 was the year Time magazine says “Changed The World”. From the Vietnam War to the Civil Rights Movement and the assassination of Martin Luther King, Jr. From Richard Nixon being elected President, to NASA’s first manned Apollo space mission and Elvis Presley’s comeback concert. Major news events, both good and bad.

There’s something else that happened in 1968, and it didn’t make a lot of headlines. It was the introduction of a new hamburger from McDonald’s that featured double meat patties, a 3-piece bun with center section, and a special sauce. One of the earliest franchise owners named Jim Delligatti created the sandwich for McDonald’s stores that he operated in Pennsylvania. The response from his customers was so positive, McDonald’s added his creation to it’s nationwide menu. And so, the Big Mac was born. Today, 40 years later, it’s arguably the most famous hamburger in the world.

However, if you’re like me, the Big Mac probably wasn’t a burger you purchased a lot during 2008. There’s just too many other options to pick from, and most everyone knows what a Big Mac tastes like. Right? Well, after recently discovering someone close to me had never eaten one before… I had to get over the shock first, and then take them to McDonald’s as soon as possible to try it. I was hoping we might find one of the newer remodeled McDonald’s but it was a typical highway rest-stop version. It had been awhile since I had eaten a Big Mac myself, so I bought one too.

I’m happy to report the burger and overall experience was great. The special sauce was creamy, distributed evenly, and as intended was the perfect complimentary flavor without overpowering the other ingredients. I had forgotten how satisfying the Big Mac really is. Growing up, it was my staple burger. Once in a blue moon, I would attempt eating two of them (keep in mind I was just a kid and eating 2 would be quite an accomplishment), but I’d only be able to handle one. The Big Mac is still the same as when I was a kid, and most of you probably remember the ingredients by singing that famous old song that’s still floating around in your head… “Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.”

The beef patties are much thinner and smaller than a burger like Five Guys, but two of them combined with the rest of the toppings make a decent size sandwich. The meat in the Big Mac is not the most flavorful in the fast-food world, but it’s still pretty tasty, seasoned with only salt and pepper when cooked. It’s “100% pure beef” supplied by Lopez Foods based in Oklahoma. Lopez Foods handles the processing of the raw fresh beef, shapes the patties, freezes and packs them, then ships them off to McDonald’s restaurants. On average a beef patty is cooked and served within 1 week after that initial processing/freezing, according to company sources.

The bun of the Big Mac has 3 pieces, and the center bread splits the burger into two sections, each with it’s own beef patty and toppings. The top of the bun is coated with sesame seeds, and all the pieces are lightly toasted. It’s a good bun, and even though it has 3 parts you never feel overwhelmed by having too much bread.

The exact recipe for McDonald’s “Special Sauce”, or “Big Mac Sauce” as it’s called today, remains a secret, but it’s basically a version of Thousand Island dressing. The creamy sauce gives the Big Mac it’s unique trademark flavor, and it’s surprisingly a great match with beef, just as with the included shredded lettuce. I mentioned earlier the sauce is distributed evenly, and that’s because of a special kitchen tool which controls the amount released by employees when they assemble the burgers.

As for other toppings, the shredded lettuce was fresh, and the pickles and onions tasted fine. With only 1 slice of cheese (American), you might think they skimped on this burger, but that’s not the case. It’s all part of the plan, and everything is in balance. Each ingredient makes a solid contribution, blending together to create a winning combination of flavors. There’s nothing to add or cut. Just order a Big Mac, and eat it the way it was intended. You won’t need extra cheese or anything else.

It’s true McDonald’s still pre-cooks many of their menu items, and they often stand in warming trays until being served, but the reality is those items don’t usually sit for more than a couple minutes, and getting old/cold/stale food is rare. Of course, as with any fast-food chain your experience will vary from location to location.

In the end, the Big Mac is a great burger. That’s right, I said it. After finishing our meal, the ’someone close to me’ concluded it was a great burger too. They even claimed to enjoy it more than the Whopper from BK, which I take issue with… however I admit I’ll be revisiting the Big Mac more often. Maybe next time I can finally eat two of them. If you haven’t had one in a while, I suggest you try it again. There’s a reason this burger has been successful for so long, and assuming your local McDonald’s doesn’t suffer from poor management, I think you might agree. The ‘whole’ Big Mac is greater than the sum of it’s parts, thanks to a well balanced combination of ingredients.

Price: $3.69 / Website: McDonalds.com

Fast Food Critic Score: A-

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Nutrition Facts - McDonald’s Big Mac.

Calories - 540
Calories from Fat - 260
Total Fat - 29 grams
Carbs - 45 grams
Saturated Fat - 10 grams
Trans Fat - 1.5 grams
Cholesterol - 75 milligrams
Sodium - 1040 milligrams
Protein - 25 grams