McDonald's corporate rejected the Big Mac — a franchisee made it anyway

In 1967, Jim Delligatti was a McDonald's franchisee in Uniontown, Pennsylvania, running one of the chain's earliest franchised locations. His customers kept asking for a larger burger — the existing Quarter Pounder was not big enough. Delligatti designed a sandwich with two beef patties, a middle bun layer, and a special sauce. He took his creation to McDonald's corporate in Oak Brook, Illinois.

McDonald's headquarters rejected the idea. The corporation had strict rules about the menu — every item had to be simple, fast to assemble, and consistent across all locations. A double-decker burger with a middle bun and specialised sauce was too complicated. McDonald's told Delligatti that if he wanted to serve it, he could — but he could not tell other franchisees about it.

Delligatti introduced the Big Mac at his Uniontown restaurant on April 22, 1967, priced at 45 cents. It sold so well that customers from other towns drove to Uniontown just to buy one. Word spread, and franchisees across the country began asking corporate for permission to add it. McDonald's relented and added the Big Mac to the national menu in 1968.

The Big Mac became the most recognised McDonald's product in the world. The sandwich's ingredient count — 'two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun' — became a cultural touchstone. McDonald's has sold billions of Big Macs worldwide. The franchisee who was told his idea was too complicated had created the product that would define the brand for the next half-century.