The McDonald's Big Mac recipe is about to get a controversial new ingredient
Things will get hot 'n' spicy for the classic burger
Trump. Brexit. Bowie. Wogan. And now, as if the world hadn’t turned on its axis enough in 2016, the Big Mac is changing.
OK, it’s not like McDonald’s is replacing the burgers with tofu, but the fast food chain will be changing the recipe for the first time in the burger’s 49-year history – adding the super trendy Asian hot-sauce Sriracha.
After trialing a Signature Sriracha Big Mac with white cheddar cheese, spinach, and kale (yes, bloody kale) in Los Angeles and Seattle across the summer, now 126 McDonald’s in Ohio will be offering Big Macs with a Sriracha version of its trademark signature sauce. It will also offer a Sriracha dip.
For those not familiar, Sriracha is a chilli and garlic based sauce that’s been hugely popular. Thought to have originated in Thailand, now fans worldwide are sloshing it over everything they possibly can.
“The combination of Sriracha with our iconic Big Mac Sauce is the perfect blend of ingredients that speaks to our flavour fans who love Sriracha,” said McDonald’s Chef Michael Haracz, in newsletter sent out earlier this year.
“Signature Sriracha provides our customers with an exclusive blend of two wildly popular flavors, Sriracha and Big Mac Special Sauce, creating a spicy flavor in a way only McDonald’s can do,” added company spokesman Bob Sutherland.
It’s not the only change McDonald’s has experimented with, after changes made to the McNugget, McMuffin, and Quarter Pounder bun. Changes are reportedly n response to flagging sales in the US.
The Sriracha Big Mac could be rolled out across the States sometime next year if it proves a hit. And all going well, not long after on these shores.