weak big mac
(1 votes, average: 2.00 out of 5)You need to be a registered member to rate this post.
Loading ...
Add to favorites 
Processing your request, Please wait....
Leave a comment ?
(1 votes, average: 2.00 out of 5)You need to be a registered member to rate this post.
Loading ...Add to favorites 
April 19, 2010 at 5:25 pm
that looks.. revolting
it’s made my stomach feel bad just through seeing it
April 19, 2010 at 5:28 pm
Never have had one.
April 19, 2010 at 6:21 pm
And you`ve missed nothing.
April 19, 2010 at 7:00 pm
^ This. You’re better off making your own hamburgers.
April 19, 2010 at 7:03 pm
^this
and if you want the big mac secret sauce, mix ketchup and mustard together.
April 19, 2010 at 7:12 pm
The “special sauce” is, at least in part, why I never have tried one. Yuck.
April 19, 2010 at 7:50 pm
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several
hours, or overnight, so that the flavors blend. Stir the sauce a
couple of times as it chills.
Makes about 3/4 cup.
Apparently the special sauce stuff on bigmac, anybody got any requests? i’ve got loads from burger king mc donalds etc etc..
April 19, 2010 at 8:18 pm
Check here
April 20, 2010 at 11:03 am
the special sauce is thousand island dressing
April 19, 2010 at 7:17 pm
Wow. remember when having the two patties and the extra slice of bun was enough to make this thing ‘bigger and better’ than the competition? Back when the idea of a ‘quarter pounder’ was innovative and a marketable catch phrase. No wonder we as a nation/world are so fat and useless.
April 19, 2010 at 7:21 pm
America, Fuck Yeah!!!!!!
April 20, 2010 at 9:16 am
You can suck my balls and kiss my ass! America! Fuck Yeah!!!
April 19, 2010 at 7:27 pm
I make my own too…they taste better and there’s less of the ‘I’m not sure what I just ate’ factor (though it is still there I’m sure)
April 19, 2010 at 7:28 pm
Depends on where you get your meat.