As we march forward towards the end of The Oinkster’s Burger Week IV, today we get a classed up version of an American classic, The Big Mac. This particular burger has graced the Burger Week line up for a couple of years now and judging from the crowd at opening today, it will probably be back again. And now let us get to the two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.
A large swath of the world knows what a Big Mac is, so much so that The Economist has used it as a reference point for comparing the cost of living in different countries – the Big Mac Index — as it is so widely available and is comparable across markets. This index is sometimes referred to as Burgernomics. Originally introduced nationwide in 1968, the Big Mac was conceived as a competitor to the Big Boy Sandwich from Bob’s Big Boy. Sadly over the years, mass production and profit margins have made the Big Mac less than its formal self. The guys at The Oinkster took the original idea of the Big Mac and made a burger that stand up to any of the other options on their menu.
The burger tastes like what a Big Mac looks like in all those McDonald’s commercials. Big fluffy buns, gooey cheese, and two perfectly cooked patties with a hint of thousand island dressing and a few pickles. It has this distinct flavor of what a Big Mac tasted like when I was younger, a mix of savory meat, pickles, doughy bread, and just a hint of thousand Island dressing. My only recommendation would be add a bit more tang to the thousand island dressing, but that could just be me.
My beer pairing for the Big Max is Paradise Road Pilsner from Figueroa Mountain Brewing. This Bohemian pilsner is a great example of a well exicuted pilsner, showcasing the balance between malt and hops that end up making the very clean and crisp beer.
The beer pours a clear golden color with a quickly dissipating later of pillowy white head. The aroma has a strong pale malt characteristic that is complimented by some yeasty esters and a hint of lemon. Light and refreshing, they way a pilsner should be. The flavor starts with a clean pale malt and a touch of yeastiness that is joined by a citrus hop and some mild grassy notes. The finish is on the drier side with a lingering citrus bite.
These two work really well together. They both represent the antithesis of our mass produced society, The Big Mac and the pilsner (IE Budweiser, Coors, etc). The beer really helps cut the cheese and thousand island dressing from the burger while the mild hoppiness adds a citrus dynamic to the experience. This is a perfect example of two American classics done up in the way they should be.
Check back tomorrow for my pairing and review of The Smoinkster.
Cheers!
Jeff Prosser