Calories in mcdonalds sriracha mac beef artisan roll mac#
Those millennials aren't going to volunteer their arteries to McDonald's without a little kale-bait.įrankly, I preferred the crispy chicken breast doused with Sriracha Mac sauce. Neither the baby greens nor the crispy onions added much to a burger dominated by the flavor and heat of the Sriracha Mac sauce, but their very presence lends Mickey D the air of a gastropub, which is probably half the motivation. This quarter-pounder had all the required ingredients, including one lonely leaf of baby kale to validate whatever warped impulse drives one to seek out superfoods at a chain widely condemned as a contributing source to America's obesity epidemic. I also wanted to try the fried chicken version. I wanted to see if another location would serve the burger as originally designed. The next day, I visited a different McDonald's. It was a Big Mac just back from a trip to Thailand - or at least a nearby Thai restaurant - eager to share its spicy new personality. Either way, it wasn't baby kale, so I was super out of luck if I planned to enjoy the nutritional benefits of this superfood.ĭespite its switcheroo, I liked the quarter-pounder jacked up on Sriracha Mac sauce. Instead, the burger featured softened, almost caramelized, onions and a large, veiny leaf of what looked like romaine. The quarter-pound patty had plenty of the Sriracha Mac sauce slathered on the grilled artisan bun (you can select the traditional sesame-seed bun, too), but it had not a single crispy onion nor any baby kale or spinach. They should have told me they had a variation on the Sriracha Burger, because this one was missing a couple of key ingredients. I didn't spot the burger on the electronic menus that glow over the counter. I decided to try the sriracha quarter-pound burger at a McDonald's.
I usually avoid desperation, but in this case, I made an exception. READ ALSO: Rapper teams up with McDonald's for a song premiere It's the fast-food equivalent of watching your Dad sport rompers and pledge his undying love for Drake. It reeks of a corporate attempt to capitalize on two of the biggest food trends of the past decade (although far after each has peaked). Unlike SCR's sweet-barbecue-bacon and pico-guacamole toppings - which have become fairly commonplace on burgers - the sriracha-and-kale combo smacks of desperation. It is reportedly the first time McDonald's has ever used kale on a burger, more or less breaking a promise extended in a self-congratulatory, anti-elitist commercial from 2015, which insisted you'd never see kale on a Big Mac.
Last month, McDonald's expanded its SCR line with a few sriracha-slathered offerings (quarter-pound burger, fried chicken breast, grilled chicken breast) topped with tomato, white cheddar, crispy onions and a mix of baby kale and spinach.
The chain's switch to fresh meat for most of its quarter-pounders probably didn't hurt, either. But McDonald's has recently rebounded, in part because of its Signature Crafted Recipes sandwiches, which Mickey D's rolled out earlier this year, along with its frork, that puckish man purse for fries. All the makeovers have given customers whiplash and led to a repeated criticism: McDonald's has an identity crisis, which may or may not have contributed to the chain's prolonged sales slump a couple of years ago.
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