Baker Mayfield Wants To Open A Sonic In L.A. To Troll In-N-Out Fans

Baker Mayfield has never been one to shy away from a little trash talk, whether he’s under center for the Tampa Bay Buccaneers or defending his favorite fast food spots. Case in point: When we asked where he’d open six Sonic locations if given the chance, he said he’d put one in Los Angeles just to “rub it in” the faces of In-N-Out fans.

We caught up with Mayfield ahead of his latest partnership with Sonic to talk about his love for the chain, his dream combo meal, and a few food-related confessions from the Buccaneers locker room.

Spoiler: Right tackle Luke Goedeke might want to sit this one out.

Foodbeast: If you could create your own combo meal at Sonic, what would it include?

Baker Mayfield: It might be a little more expensive than the $7 Big Deal Meal. This is going to sound absolutely crazy, but I would get a Smasher, Chicken Bites, and an Ultimate Breakfast Burrito with a side of tots.

The Ultimate Breakfast Burrito is always a hit. But if I was going to have a combo, I mean, the perfect trifecta would be the burger, the burrito, and the chicken bites.

Foodbeast: And what would you drink with that combo? Would you create your own drink for the menu?

Mayfield: My own drink? That’s a tough one. I’m a big water guy, but it’s Sonic, so you’ve got to get a Cherry Limeade. Milkshakes are fantastic, too. But if you’re eating that much, I don’t think you need a milkshake. So probably a Cherry Limeade or Powerade Slush.

Foodbeast: Let’s talk about your history with Sonic. What were your earliest experiences with the restaurant? Did your obsession start at Oklahoma, or does it go back further?

Mayfield: It was before that. Growing up in Lake Travis, the Austin area was a lot different. It’s blown up since then. We only had a couple of fast food restaurants, but Sonic was where we would all hang out. As soon as people could drive, you’d drive to Sonic, hang out in the parking lot, order your food, and just hang out. It was like the postgame hangout spot. I remember going there from childhood on. If I didn’t want to eat cafeteria lunch and my parents were home that day, I’d call and ask them to bring me Sonic. That’s where the burrito and chicken bites combo comes in, because that’s what I would ask for lunch.

Foodbeast: When you were in Cleveland, a burger restaurant called Burger or Bust made a Baker Mayfield-inspired burger called “I Woke Up Tasting Dangerously.” If you could create your own burger for Sonic, what would you put on it, and what would you call it?

Mayfield: I’d go with a smashburger with one slice of pepper jack and one slice of American cheese. It would have crumbled bacon bits, seared jalapeños, and some bacon jam on the bottom or the top. Probably both. Maybe a little aioli mixed in there.

As for the name, I’ve got to get creative. Big Spicy Bacon Burger.

Foodbeast: The number six is significant to you. If you could own six Sonic franchises anywhere in the country, where would you open them?

Mayfield: There’s already one in Austin, in Lake Travis. I’m going to take over that one. We’re going Norman, Oklahoma. Got to keep one in Tampa. To pay homage to my wife, she’s from Omaha, so we’ll go Omaha for number four. For all those Cali people that think In-N-Out’s it, got to put one in LA just to rub it in their face. And then I’d love to put one right in the middle of New York City, in Times Square.

Foodbeast: With an actual drive-in?

Mayfield: That would be difficult, but yeah, we’d make room for it. Might be a two-story thing. Downstairs, loads of drive-in spots. Upstairs, sit-in.

Foodbeast: Being an Austin guy who’s also spent time in Los Angeles, which state has better Mexican food, Texas or California?

Mayfield: I think Texas, but I love Tex-Mex. They’re two very, very different styles of Mexican food, but Tex-Mex is my comfort zone. So I’d take Texas over anything.

Foodbeast: What’s your go-to order at a Tex-Mex restaurant?

Mayfield: It all depends on the queso. You’ve got to get queso with a little ground beef, maybe some jalapeños in there. Whatever they say is their best meat, I’ll get that in a taco. So I’d do two tacos, crunchy shell, and probably try the enchiladas as well.

Foodbeast: Let’s talk barbecue. You’ve spent time in both Carolina and Texas. Who wins?

Mayfield: I think the difference really comes down to the sauce. I prefer the actual barbecue in Texas. You’ve got to be in the mood for Carolina sauce, which is a little more mustardy. So I prefer Texas as well. True barbecue.

Foodbeast: Last season, you were asked who could eat the most hot dogs on your team, and you picked Tristan Wirfs. In 2026, who could eat the most Sonic burgers on the Buccaneers?

Mayfield: I think I’ve got Vita Vea. He’s a big man. I think he can do it. Tristan’s just a glizzy king.

Foodbeast: Do you remember what you ate the night you won the Heisman Trophy?

Mayfield: No, because they had a suite upstairs where former winners and everybody who could make it would go. They had a food buffet set up. I really don’t remember. I wish I did.

Foodbeast: If you could have your own vending machine at home or at the Buccaneers’ training facility, what foods and drinks would you stock?

Mayfield: If you could get a packaged thing of tater tots where they were still crunchy, that’d be sick. Jalapeño potato chips, beef jerky, some of those little fruit bars. You don’t always want to go salty, so the fruit bars, trail mix for the peanuts. I’ve become a big pistachio fan lately, but I want the process of cracking them. I don’t want them already unshelled. I want to go through that process. Twix bars, for sure. And if you could have a vending machine with a freezer section, Twix ice cream.

Foodbeast: When you’re on the team plane, does anyone bring food that makes you think, “Dude, you cannot bring that on a plane”?

Mayfield: Luke Goedeke, our right tackle, brings the stinkiest stuff. Whether it’s from home or something they give us right when we walk out of the locker room after an away game, most guys eat their food on the bus and throw it away before getting on the plane. Somehow, he doesn’t finish his for three hours. It could be broccoli, Brussels sprouts, miso sea bass, salmon, whatever. No regard for anybody’s nostrils. And it’s consistent. He does it in the team hotel, too. Yeah, I don’t mind putting Luke on blast for that one.