As part of its “Mac It Special” campaign, we were sent a bottle of Big Mac sauce. Rather than preserve it or flog it, I decided to take up the challenge of putting it on just about everything.
After a few unsuccessful attempts (do not attempt putting Big Mac sauce on chilli chips: big mistake), I decided to see what it tastes like on other burgers. I’m a fiend for a good burger, and often brave the churning regret of a Big Mac just to taste that delicious sauce. Now I could grab an excellent burger and combine it with excellent sauce to make magic between a bun.
I opted to create a Grill’d hybrid for my experiment. Grill’d are perfect as — in my opinion — they use some of the best ingredients combined with some of the most boring sauces, relishes and mayos. I think I can do better.
Here’s how you do it:
• Order a Back Bar (Grilled 100% grass fed scotch fillet, crispy trim bacon, mesculin, feta, tomato, spanish onion, tomato relish, herbed mayo) • Ditch the relish, mayo and tomato (because tomato is awful and it has no place on a burger) • Grab a side of small chips with no dipping sauce (you have Mac sauce, remember!) • Apply three stripes of Big Mac sauce to the underside of each ciabatta slice so you have even coverage on the top and bottom of your Back Bar. • Grab a tiny container and fill it with sauce so you can dip your chips. • Devour.
The deliciously fresh ingredients of the Grill’d Back Bar mix so wonderfully with the amazing tanginess of the Big Mac sauce, bringing the best of two burger worlds together into one taste sensation.
Pick yourself up some Mac sauce while you can and make a Grill’d Mac: I promise you’ll like it.