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McDonald’s Fans Rejoice as 4 New Menu Items Are Revealed
- Updated: May 8, 2019
McDonald’s announced on May 8, 2019, that they devise on adding to their menu on Jun 5 4 new food equipment that have been a many renouned tellurian items.
Included are:
Grand McExtreme Bacon Burger (From Spain): A 100 percent uninformed quarter-pound beef burger surfaced with Gouda cheese, Applewood smoked bacon, McBacon sauce, onions on a sesame seed toasted bun. The endorsed cost is $5.59 for a singular burger and $6.89 for a double burger.
Cheesy Bacon Fries (from Australia) American’s have already seen this object during McDonald’s. The grill brought it back. It is McDonald’s french fries surfaced with Applewood smoked bacon and cheddar cheese sauce. The endorsed cost is $3.19.
Stroopwafel McFlurry (From The Netherlands): Vanilla soothing offer ice cream with swirled caramel with pieces of Daelmans Stroopwafel.
Grand McExtreme Bacon Burger (From Spain): A 100 percent uninformed quarter-pound beef burger surfaced with Gouda cheese, Applewood smoked bacon, McBacon sauce, onions on a sesame seed toasted bun. The endorsed cost is $5.59 for a singular burger and $6.89 for a double burger.
Tomato Mozzarella Chicken Sandwich (from Canada): The patron can sequence a white beef duck possibly crispy or grilled. Topped with mozzarella cheese, herb sauce, tomato, lettuce, onion, on an workman hurl that is toasted. The endorsed cost is $5.59.
Cheesy Bacon Fries (from Australia) American’s have already seen this object during McDonald’s. The grill brought it back. It is McDonald’s french fries surfaced with Applewood smoked bacon and cheddar cheese sauce. The endorsed cost is $3.19.
Written by Barbara Sobel
Sources:
USA Today: McDonald’s unveils 4 new menu equipment – from around a globe
WTOC: McExtreme Bacon Burger? McDonald’s bringing tellurian menu equipment to US
Featured and Top Image Courtesy of McDonald’s – Creative Commons License
McDonald’s Fans Rejoice as 4 New Menu Items Are Revealed combined by Barbara Sobel on May 8, 2019
View all posts by Barbara Sobel →