Wacky Varieties of the Big Mac over the Years

Many years ago, as I was reminded yesterday when I turned 32 years old, I was a member of the girl scouts. One of our field trips was to a McDonald’s in Ohio where we were given the grand tour of the restaurant and we were given a first hand look at what it takes to make a Big Mac and what makes it so unique.

The McDonald’s Big Mac consists of  two 1.6 oz beef patties, special “Mac” sauce ( Thousand Island dressing), iceberg lettuce, American cheese, pickles, and onions, all served on a three part sesame seed bun. Hmmm, I want one right now.

Over the years, the Mac has gone through many stages  and variations. Of course, when it comes down to it you just can’t beat the real thing.

Source

The Mega Mac  has 4 1.6 oz beef patties and an extra slice of cheese.  It’s available in China, Ireland, Serbia, Japan, Turkey, Malaysia and Thailand, however it was discontinued in Australia, New Zealand and the United Kingdom, with limited availability in the United States and Canada.

Source

Here’s a heart attack waiting to happen.  The Monster Mac consists of 8 1.6 ozbeef patties and extra cheese. Discontinued in Germany.

The Mckinley-Mac is made with two quarter pound patties. The Mckinley Mac was named after Mt. McKinley in Alaska, and also as the Bigger Big Mac, which is sold as an LTO product to celebrate the 2006 FIFA World Cup.

Source

Due to the large Hindu population in India, the Maharaja Mac was made with lamb instead of beef. However, it had now changed to chicken.

Source

This new concept of a Big Mac wrapped in a soft flour tortilla in place of a hamburger bun is available in all Canadian McDonald’s locations, although Eat Me Daily reports that the wraps are also being tested in Houston, Phoenix, Milwaukee, and Michigan City. 

In Japan, there was a version with egg, called the Mega Tamago. This recipes called for the drop of one patty, with the trade up of an egg. It has since been discontinued and I have to say I’m glad.