- [Lady On The Phone]
McDonald's, how can I help you? - Hi there, I was
wondering if you guys still have the Arch Deluxe burger? - [Lady On The Phone] I'm sorry? - The Arch Deluxe burger? I believe it was a promotional item, is it still on the menu? - [Lady On The Phone] The grilled chicken? The artisan? - Uh no, it's the Arch Deluxe, it was the burger for grown up tastes. - [Lady On The Phone] Oh,
no that's not available. - It's unavailable? - [Lady On The Phone] Yeah. - Oh, that's a bummer, did
you ever have it, was it good? - [Lady On The Phone] Uh, no. - No, okay, well thank
you much for the help. I'll just have to make it myself then. - [Lady On The Phone] Okay. (upbeat music) - Trevor, do you remember the
Arch Deluxe from McDonald's? - I do not, I believe it was before I had taken my corporeal form. So this burger came out in 1996, it was estimated that McDonald's spent like 300 million dollars on marketing, and research, and executing this, it was supposed to be the
burger that transformed McDonald's into the cultural institution that was classy, it was the
burger with adult taste. It was marketed for like, date nights, and professionals, this
is what business men were gonna be eating. - Was that before or after they adopted the clown as their mascot? - So you see how this could
have possibly failed, right? The burger that had adult taste was marketed to an entire generation that grew up with a clown mascot
and ball pits, and all that. But I think America just wasn't ready for the Arch Deluxe,
it got the axe in 2000, I think we need to bring this back. I think this burger has promise, I think this is the
American dream realized between a split top bakery potato bun. So some of the elements
that were on the Arch Deluxe burger, McDonald's still has, they use their signature
quarter pound beef patty with American cheese, these
slivered Spanish onions, signature pickles that
get sweaty from the inside from all that beef steam,
iceberg lettuce and tomato. But what we have to
make ourselves are their split top potato bun, sounds lovely. We have to make a circular piece of bacon, because McDonald's
somehow figured out a way to grow pigs in a small ball, and then shave off their little, circular sphere bellies. - Is that the fancy part, 'cause this just sounds like a burger. - It is a scientifically monstrous part, and then we are making
adult themed mustard sauce. - What is adult themed mustard? - I will tell you about
adult themed mustard when you're older, this
is what gets me excited, this is what gets me up in the morning. This and general dread. Let's bring the Arch
Deluxe back from the past. (upbeat music) Evarts we're making the
split top bakery potato bun. We gotta get our yeast
dissolving in the water, 'cause that's gonna help it bloom, right? - Yeah, I don't know if
you actually knew this, but I really enjoy baking. - Yeah. - I don't know if you were aware of that. - Oh I'm very aware. - So I actually-- - Everything I do I'm
asking you is not like a rhetorical question, I'm not like, right, this is a thing you do? I'm literally asking you, like, I don't know, do I have to do this? - No, this is good, dissolve,
the water's warm, right? - The water's warm. It's about at 104 degrees,
same as a hot tub. Potato flour, that's a fun thing. I was today years old when I found out that there's not just a
whole ass baked potato inside potato bread, and that
it is in fact, potato flour. One of the reasons I
never had the Arch Deluxe is because McDonald's had such a strong TY Beanie Baby phase. - Wait, did you get Beanie
Babies from McDonald's? - McDonald's would give out Beanie Babies, like, collector's item beanie babies, and back then they were
like these Beanie Babies in 10 years are gonna be worth millions, and I was like, yeah they are, hit me up with that mighty kids meal, fam. - Some of my best friends
when I was younger were Beanie Babies, I had a
monkey, whose name was Patrick, named after Patrick Star, - The YouTuber? - Yeah, yeah that one. YouTube was around, yeah. - All right, so I'm gonna go
ahead and take the yeast water along with some melted butter, I'm gonna pour it into all of our flour, sugar, and salt, and this
should come together in a dough eventually, after I mix it up a bunch. - Theoretically. - So now we're just
kneading the dough out. - [Trevor] Yeah, that's how you do it. - Get your split stance. - That's good kneading
technique, I'm proud of you. - I, thanks dad. - Yeah. - I've really been working on this, I've been watching you
at the way you work dough is your hands are supple
yet strong, you know? They're tender, but
they're also charismatic. - That's actually the only reason I have any muscular structure
at all is making bread. - We're get in our greased up pan, gonna grease up a little more, and then we're gonna
cover it with something. - I don't think that's
gonna work long run. - It's gonna work, Trevor, just let me do my thing for a second. So now we're gonna let this
rest for about an hour, until it doubles in size,
this is gonna be the first proofing stage, then
we're gonna form our bun. All right, so I'm just
gonna punch out this dough. - You're going for the
punch out method, I see. - So my thinking is
that McDonald's, right, their buns have a square bottom. So we could hand roll dough like you'd typically make a burger bun at home, but I wanna get the square bottoms on 'em, so I'm punching 'em out like doughnuts. - I'm gonna choose to turn off every intuition I have
about baking in my body, and I'm going to allow this to happen. - I had this dough literally resting on the hood of my car, 'cause I was like, oh, I think it gets hotter
there, that's good for doughs. - Josh, how often do
you eat at McDonald's? Because you seem to have a lot of knowledge about McDonald's. - I don't eat as often
at McDonald's as I did back in like, let's say like 2010. Back then the dollar menu
was a dollar menu, Trevor. You had one dollar, that
meant you had a McChicken inside your body within like 15 minutes. So I probably only ate
there like, maybe like, I don't know, once every
month and a half these days, 'cause I'm a big Taco
Bell and Carl's Jr. fiend. - Okay, like I never go to
McDonald's intentionally. I always like, end up there, you know? It's like, oh, I'm in the
McDonald's drive through, I guess I'll get a Big Mac. - How did I end up here? - How did I get here? - That is the thing, I think
the Big Mac is already like, one of the most perfect
fast food sandwiches to ever exist, and I
like the thin patties. I like the way that you smash it down and it's supposed to be this giant burger, but it just like, fits so
neatly into your mouth. But that's it, that was
like part of why McDonald's wanted to do the Arch Deluxe burger, 'cause they wanted to get people in there. They had this commercial they had like, two teens going out on a date, and like this guy is eating a
normal burger like a cave man, there's this like, sophisticated woman, 'cept she's eating like
an Arch Deluxe burger. So they were trying to
get you to go sit down in the restaurants, but ironically, did you know fast food seats are literally made to make you
uncomfortable and feel like you're leaning forward, to
influence people to leave faster? - No, I did not know that. - Absolutely true fact. This is like a clash of
two ideologies, right? It's like, do they want you out faster, do they want you to sit down,
eat this Arch Deluxe burger? I just wanna sit alone in my car and let the shame wash over me of eating fast food in an automobile. - I am the same, when I
go to fast food places, I, even if I want to eat it there, I will never sit down
in a fast food place. I am a go through the drive through, park my car, and eat in my car. - So we got buns that have risen, I think they're split tops, they're sesame seeded, they're egg washed, I'm gonna put them in the
oven, for like 15 minutes. That's some nice little potato-y buns. - Buns. - Little bit of lift on it, you know, this isn't the star,
we have the split top, they're potato buns, that's all we needed. - If I saw this from a
McDonald's, I'd be like, yeah, that's McDonald's. - Good, that's what I was going for. - Yeah. - All right, so now we gotta figure out how to make some circular bacon. I got a few ideas mulling
around in the old noggin. - That's good because I have zero. (upbeat music) - So, the whole reason for
having circular bacon on there, right, is like you bite
into a burger that has bacon strips on it, and you
accidentally pull out a whole strip of bacon, you're like, oh no, the next bite ain't
gonna have no bacon on it. You've been there, I've been
there, we've all been there. So what we need to do is figure out a way to make a solid sheet of bacon. I'm just gonna bacon weave it. - Bacon weave it? - Yeah, you ever bacon weaved? - I have not bacon, like, weaving baskets? - It is just like weaving baskets except you're weaving strips of the belly of a once sentient being. All right, so the first
one is going under those, and then you're gonna
take these bacon flaps and you're gonna fold them back. - [Trevor] No, that's really good. - Yeah, thank you. - Yeah, Josh what is your, what's your go to order from McDonald's? - If the McRib is there I
will always get a McRib. Me and Ryan actually went and got a McRib and a whole Domino's pizza and we just ate McRibs, fries, and
pizza for lunch one day. That was like, one of the first days me and Ryan really bonded. - I've never eaten a McRib. - [Josh] You've never eaten a McRib? - Never had a McRib. - God, who raised you, man? We got our bacon weaved up,
now we need to bake this off. I'm gonna try and par bake it, so that's gonna get all the proteins to kind of fuse together. - Congeal those bad boys. - Congeal those bad boys, and
then we're gonna punch it out, and them I'm gonna try
and flatten it into a pan. This got, this is gonna be pretty good. - That's all we got right now, so. - Got raw bacon on my hands,
pop that in there, bingo bango. The bacon's all weaved up,
and we just cooked it enough. The idea, this is about the
size of a quarter pound burger. We need to get two out of this, so I'm gonna see if I can
just like, punch through it. - That's not the intended purpose of that kitchen instrument, Josh. - Trevor, you gotta think outside the bun. No, that's Taco Bell. That's a circular piece
of bacon, in my mind. - [Trevor] That is. - But right now, it's
not quite crispy enough, and I want it to be a little bit flatter. This is called a bacon weight. - I've been using it wrong my whole life. - And now it's just gonna
smash the bacon in there, let it cook for a couple of seconds, crisp up, all that fat's gonna render out, it's gonna congeal even more. Look at this though,
this circle bacon's like, really coming together. It's getting nice and crispy,
it's holding together. Trevor, we got our circle
bacon for our burgers. The Arch Deluxe is coming back! (yells) (upbeat music) Trevor? - Yes sir. - We gotta talk about adult sauce. - Lay it on me. - So adult sauce, what
does it really meant? McDonald's, for them it was just a mixture of mayonnaise and mustard. But for me, I wanted to go
a little bit more adult, 'cause you know McDonald's is also mixing other things in there. We got garlic whole grain mustard, wow. What a big, grown up, adult mustard. This mustard is, it's got a Roth IRA, I don't even know what that means. - That's like a retirement thing, right? - Maybe. And then, prosecco vinegar. Why? 'Cause kids, too young to
drink prosecco, can't do it. - I'm too young to drink prosecco, Josh. - I forgot about that. Can't wait to give you your first beer. - My first beer. - So we're gonna build this
mayonnaise from scratch, then we're gonna add a
bunch of mustard to it, and then get some prosecco
vinegar, and then-- - Wait, we're making
mayonnaise from scratch? - Yeah, why? It's always been very successful every time we've made
mayonnaise from scratch. I'm gonna crack some eggs in there, throw this in the trash can. All right, so you're gonna help me. - [Trevor] Oh, oh am I streaming? - I'm gonna whisk this up, and you're gonna stream that
in as slowly as possible. - Yeah, yeah, yeah, yeah, yeah. - I'm already failing,
my shoulder's cramping. All right on three, one, two, go. It's fine, leave it! I think it's going great. Okay, switch. - Okay. Does this look like mayonnaise yet? - [Josh] Yeah, it's getting there. - Does it look like mayonnaise yet? - [Josh] Slower! - This is what happens in
the back of every McDonald's. (jazzy music) - Perhaps we were a bit
overeager with our adult sauce. - That's part of being an adult. - That's part of being an adult, realizing your mistakes, and
realizing when best foods can do something better for you. We're gonna get like a three
to one ratio on the mayonnaise, yeah get some good
mustardy flavor in there. - I want you to know that I really, truly dislike mayonnaise. - Do you like aioli? That was, oh, so when this
fell on the ground it broke it. - You went hard on the Worcester. (stuttering) - That's the thing I respect
most about Guy Fieri, not once has he ever
pronounced Worcester properly. I don't even know if I'm
pronouncing it properly. He always goes (stammers). It's like McDonald's committing to the bit that Grimace isn't a
sleep paralysis demon. Grimace is the purple mass,
he's not like, a form, like the Hamburglar is a burglar, Mayor McCheese is a
bloated, corrupt politician, Ronald's a clown, what is Grimace? - Why do you know so much about
canonical McDonald's lore? - Because I lived it, Trevor! You don't understand, man, growing up in the swinging
90's, that was all there was. Was Mayor McCheese democratically elected? I move for a vote of no confidence and the insurgent governor
of Ronald McDonald to take over, the people of Burgerville or whatever deserve better. - Make the adult sauce. - I think I got it, let's try it. Oh, tastes like adulthood. Little bitter, little salty, lot of fun. (upbeat music) all right, so we're gonna
toast up these buns, the circular bacon is honestly a very cool part of this burger that I wish they would return to. I don't know why they stopped,
because that's awesome. Because you're gonna get
bacon in every single bite. We got another component
that I forgot about, and that was fancy ketchup. And so that's gonna go on the bottom bun, and then we're gonna put
on that quarter pound, beef, cheese, and bacon combination. And then on top, we're gonna go tomato, slices of crisp iceberg lettuce of whom's crispness is
really not determined, and so you're gonna take
a little bit of that adult sauce, put it on the top bun-- - [Trevor] I love it when I
get adult sauce on my bun. - It's just gonna be nice and crowny, and look at that, Trevor! This is the Arch Deluxe, we've done it! - I'm ready. - But, it's not McDonald's
unless it comes in a little plastic box that gets
soaked in grease in your car. - That's true. - That you can then put
the ketchup packets in and seal up the box and throw it away. - Yeah, and then you have
the box underneath the burger when you're eating a Big Mac, and all the lettuce
drippings kind of fall out into the box, so they
don't fall into your lap. - But then the lettuce drippings
always fall into your lap, but then you just kinda like, put them into the trash pile in your car where all the energy drink cans are. - Exactly, yeah. - We went all the way back
to 1996 and we got a box. - Actually it was just, it
was in his car the whole time. We found one. - So I drive a 1985 Toyota Tercel, you never know what
you're gonna find in it. (dramatic music) - I mean, look at it, look at it. - [Josh] You're about to
taste history right now. - I'm excited.
- Digging in. - All right. (mumbling through mouthful of burger) - How much of that adult
sauce are you tasting? I got some on my lips. - The adult sauce is really good. It's the mayonnaise mixed
with the fancy mustard, it's coming through big time. Also, the circular bacon, I gotta say, that was a very well,
like, no bacon pull out, it was a well constructed bite of burger. - There's no pull out, we got
the mature mustard in there, I think this could be
primed for a comeback, because McDonald's is
trying to offer like, more premium burgers. This is just what they were
doing like 25 years ago. - I was skeptical at
first, I'm gonna be honest. The whole idea of a fancy
burger from McDonald's seemed just like, what's the point, to me, but I'm here, I've tasted it, I'm on board with the like, 79 other people on Facebook
that wanna bring it back. - Well now there's 81, 'cause
you and me are leading this. McDonald's Arch Deluxe,
it's a fantastic hamburger, it did not deserve to
meet the fate that it did. But Mayor McCheese does deserve
to be thrown out of office, Grimace is taking over, let's do it. - Why Grimace? - Why not?
- He's scary. - If you wanna see this burger come back, tweet at McDonald's
with hashtag past food, thank you so much for joining
us in the Mythical Kitchen, we got new episodes of
past food every Tuesday, new recipes coming at you every Thursday. - We've also got new episodes
of a hotdog as a sandwich every Wednesday, wherever
you find your podcasts. - And let us know in the
comments what mythical dishes you wanna see us make next, you can find us on Instagram
at Mythical Kitchen, we'll see you all next time. Make your kitchen more mythical with these stickers and magnets, now available at mythical.com.
OK, the bacon alone convinced me this is a good idea. The sauce is extra incentive. And I'm curious about that potato bun.
What th' -- !
Sorry, just drooled on my device.
Finding out that Trevor is too young to drink makes me feel older than I ever have before...
That was always my go to burger at Mcdonalds. Surprised it didn’t hang on longer.
Arch Deluxe was my go-to. The circular bacon was weird though. Crisp, sometimes tough, very little fat, lots of pepper. May have been from a different part of a pig than normal bacon. I suspect that the pepper was there to disguise that it didn't taste quite like bacon.