The new recipe for the Big Mac is rolling out in France from this Monday. The sandwich, created in 1967 by James Delligatti, still consists of the same ingredients.
In the new recipe, the bread is thicker, softer and toasted slightly longer – five additional seconds. The onions, rehydrated, are cooked directly on the minced steaks, slipped onto the grill on demand in sixes instead of eight. The cheese will be taken out of the refrigerator earlier, to be kept at room temperature and thus be more melting.