In this case, that extra push came from the smoky bacon-onion sauce. Yes, there’s also a mild sweet mustard. But that’s not the unexpected thing, or the thing that put this over the top. With the bacon-onion sauce, the burger turned into a surprisingly smokey, then sweet, then savory hat trick -- a ton of flavor that felt distinctly McDonald’s without being something I could’ve pointed out on a menu before now. Clasped between the halves of what’s being called an artisan bun -- for our purposes, that means something that tasted like a pretzel bun, which I’m all for -- it was hearty without being over the top, enough food but not enough to knock me out, and probably would’ve been incredible with French fries.
But here’s the problem with finding a food you crave, but also understanding the basics of physics: The Bacon Smokehouse Burger couldn’t just exist in perpetuity in its container. It would, eventually, be entirely on the other side of my teeth, and there was nothing I could do about that -- besides lean back in my chair, full of burger, and wonder if I should get another.