Burger Week Day 7: The Big Max

I spent all night dreaming of pickles. Well no, more specifically one pickle. But more on that later. Yesterday was Day 7 of Oinkster’s burger week and like every single day previous, they had a line out the door. People’s hunger for cover burgers could not be quenched. And who could blame them? I for one was dying to see if Oinkster could handle the Big Mac because the Big Mac isn’t just a burger. Oh no. One could argue that McDonald’s Big Mac is an American icon right up there next to tater tots and Buffalo wings.  It is the burger cover equivalent of screaming out “Freebird!” at a concert.  In fact many people have composed their own musical odes to this thing. It is a huge part of McDonalds “billions sold” claim that they plaster their welcoming signs. So the question was…could Oinkster do it?

Absolutely. The “secret” sauce is no longer a secret.  The Big Max was eerily similar to the actual Big Mac with one glaring exception…the ingredients were better. The beef fresher, the sesame buns fluffier, the cheese…okay the American cheese was exactly the same, but the thing that has been driving me crazy are the pickles. How on earth did they manage to do that? The right size, the right ridges, the right flavor? How? Unless this is all an illusion and they bought them from the same place (If that is true, please let me know. Maybe then I can get some sleep.) Mimicking sauce is one thing. Mimicking pickles is a whole new level of talent.

Unlike the actual Big Mac, the Big Max did not make you feel ill afterwards, which is actually a very strange sensation. Having all those flavors together and not having any consequences is a little unsettling. (I mean, aside from the consequences of having to hike the entire Santa Monica mountain range to make up for the glory that was burger week.) It’s amazing what good ingredients can do.  In fact if this week has shown anything, it’s what the fast food chains could be capable of if they actually gave a shit about their customers.

Yes, the Oinkster claims this is a “tribute” week, but it’s more of a wakeup call week. (Or as Geoff puts it “a nut flexing exercise”). The Oinkster outshone all of these fast food joints by cooking their signature burgers better than those who actually created it, but that’s not the most interesting part of the experiment. Is it impressive that they built a better Big Mac than McDonalds? Yes. But what is more impressive are the conversations heard around the tables this week. Everyone was talking about the ingredients and the effects that they were having on their bodies. There is nothing like being shown the ghosts of poor decisions past to really take stock of what it is we’re eating and how it’s being prepared. It was a week of taking a good hard look at the fast food burger and how little we settle for if it costs 99 cents.

-Molly Bergen

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