When I go to McDonald’s, which isn't very often, my default order is a Big Mac. I genuinely love the taste of a Big Mac. The sauce, the lettuce, the pickles, the whole odd architectural arrangement of the thing — it’s a very distinctive flavor.
But there’s one problem: A Big Mac doesn’t satisfy.
I eat one, and when I’m done, I immediately feel like I could eat another. And after that… maybe another. A Big Mac is delicious, but it never quite leaves me feeling like I actually ate.
So when McDonald’s introduced a new burger called the Big Arch (currently being offered for a limited time), I figured I’d give it a try. OK. That's not quite accurate. I was champing at the bit, waiting for the grand introduction. And after making the rounds of distributing our shaloch manos baskets to friends and neighbors, the next stop was McDonald's.
One important thing that I noticed was simple but important: one was enough.
The Big Arch actually satisfied me. I ate it, finished it, and didn’t feel the urge to immediately order a second burger. That alone puts it in a very different category from the Big Mac.
Meat vs. Everything Else
My theory is that the key difference is the ratio of meat to “other stuff.”
The Big Mac has two thin patties buried under a lot of bun, lettuce, and sauce — plus the famous middle bun, which seems designed primarily to increase the bread-to-meat ratio.
The Big Arch, by contrast, is built around two much larger patties, with white cheddar cheese, onions (both fresh and crispy), pickles, lettuce, and a tangy sauce. The toppings are there, but the meat is clearly the main attraction.
And since meat is the thing that actually satisfies hunger, this feels like the correct design philosophy for a hamburger.
A Familiar Flavor…for a Moment
When I first bit into the Big Arch, I briefly got a hint of Big Mac flavor. That’s probably coming from the sauce, which is clearly related to Big Mac sauce but seems a bit tangier.
But that sensation lasted only a moment. Very quickly it felt like I was eating what the Big Mac has always pretended to be: an actual burger.
A Big Mac is delicious, but, while it is burgerlike, it never really feels like a burger in the traditional sense. The Big Arch does.
Is It Basically a Double Quarter Pounder?
A colleague of mine — who asked not to be named (I don't know why) — told me that the Big Arch is essentially very close to a Double Quarter Pounder with Cheese, just with different toppings.
Instead of ketchup and mustard, you get the tangy sauce. Instead of the standard American cheese, you get white cheddar. There are more onions, and the overall construction is a little different.
I haven’t tested this theory yet, but if the Big Arch disappears (and it’s currently being advertised as a limited-time item), I may experiment with the Double Quarter Pounder as a substitute.
The Cheese Question
One thing I’m still unsure about is the cheese.
The Big Arch uses white cheddar rather than the standard American cheese McDonald’s puts on Big Macs and Quarter Pounders. I think it’s better — it certainly tasted better to me — but I’m not entirely confident that wasn’t just the overall burger being better.
More research may be required.
Final Verdict
The bottom line is simple: I would absolutely order the Big Arch again.
In fact, I’d go further than that. It’s way, way, way better than any burger McDonald’s has ever sold before.
Which raises an interesting question: What would he rate it?
I can’t say for sure. But if a made-for-TV movie about frozen scientists can earn a 10, I suspect a McDonald’s burger that finally gets the meat-to-everything-else ratio right would at least be in contention.