In a move completely out of left field, McDonald’s this week announced an all new Menu Hacks special – set to roll out across the country on January 31st. For years fans have talked about secret menus, and special hacks, melding together various menu items; now the Golden Arches have made the most popular of these actual menu items. Check out our full review here today on what to expect.
The list of hacks you can order up starting at the end of the month include the following – descriptions provided by McDonald’s:
- Hash Brown McMuffin – Why take a bite of Hash Browns, then a bite of McMuffin, when you can take a bite of both at the same time? The menu hack of Hash Browns inside a Sausage McMuffin with Egg is a hit and a great way to start your day.
- Surf + Turf – It’s beef. It’s fish. It’s beef and fish. This fusion of undeniable classics brings together the Double Cheeseburger and the Filet-O-Fish. Get this menu hack only in the app.
- Crunchy Double – This is the sandwich plot twist you didn’t know you were missing. Go in for the classic Double Cheeseburger taste and end up with the tasty surprise of Chicken McNuggets with tangy BBQ sauce. Wow.
- Land, Air & Sea – Cover all bases and cravings with this menu hack of a Big Mac, a McChicken and a Filet-O-Fish. It might float. It might fly. It might take a walk. Take a bite and enjoy.
Sadly it looks like McD’s have missed a trick with this promo. Restaurants won’t actually create these dishes for you – you’ll need to do that yourself still. The company website states, “We’ll put everything you need to make the menu hack in the bag.” McDonald’s encourages diners to post their efforts to #McDonaldsHacks so expect some fun.
Pictured above? My very own favorite hack – the Old McDonald Had A Farm – a special amalgamation of the McRib, the spicy chicken and a regular burger – with plenty of extra bacon. Now that’s what I call a menu hack.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic Salt Lake City, and a former freelance restaurant critic. I’ve worked extensively with local, regional and national food and drink organizations. I’m a multiple-award winning journalist and have been writing about food and drink for more than fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I don’t mind admitting to a certain secret obsession with fast food as well – and that’s where Menu And Price comes in…