Vegan Big Mac
There are burgers, and then there are burgers. With two sizzling patties, a stack of toppings, and that famous special sauce, McDonald’s Big Mac is a layered fast-food legend. You don’t need a drive-thru to get one, though. This vegan Big Mac is a McDonald’s copycat you can make at home in about 25 minutes, and it’s completely plant-based.
The secret’s in the sauce. It’s tangy, zesty, and a little sweet, often compared to Thousand Island dressing but with its own distinct flavor. Vegan mayo, ketchup, relish, yellow mustard, and a few seasonings whisk together in seconds for a creamy sauce that tastes incredibly close to the original. From there, it’s all about the layering, and before you know it, you’ll have two all-plant patties, special sauce, lettuce, cheese, pickles, and onions on a sesame seed bun.
Preparation Time: 25 minutesIngredients
Burger
- 1 (4-ounce) plant-based beef patty
- 0.125 teaspoon sea salt
- 0.125 teaspoon black pepper
- 3 tablespoons dehydrated minced onion
- 0.5 cup shredded or chopped lettuce
- 1 vegan cheese slice
- 4 to 5 dill pickle slices
- 2 sesame seed buns (you’ll use 1 top and 2 bottoms)
Special sauce (makes enough for 2 to 3 burgers)
- 3 tablespoons vegan mayo
- 1 tablespoon ketchup
- 2 teaspoons sweet relish
- 1 teaspoon yellow mustard
- 0.5 teaspoon apple cider vinegar
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- 0.25 teaspoon garlic powder
- pinch of sea salt
Preparation
- Make the sauce: Add all of the special sauce ingredients to a small bowl and whisk until fully combined. Refrigerate until ready to use.
- Rehydrate the onions: Place the dehydrated onions in a small dish with an equal amount of warm water, and let them sit until you’re ready to assemble.
- Prep the buns and toppings: Chop the lettuce, if needed. Set aside 1 whole bun for the top and bottom. For the middle bun, use a second bottom bun, and if you’d like, shave off the very bottom with a serrated knife to expose the soft interior.
- Cook the patties: Divide the patty into 2 thinner patties, about 2 ounces each. Heat a skillet over medium-high heat and cook the patties for 2 to 3 minutes per side, or according to the package directions, seasoning with the salt and pepper as they cook.
- Assemble: Stack the burger from the bottom up in this order:
- Bottom bun
- Special sauce
- 1½ tablespoons onions
- Chopped lettuce
- Cheese slice
- First patty
- Middle bun
- Special sauce
- 1½ tablespoons onions
- Chopped lettuce
- Second patty
- 4 to 5 pickle slices
- Top bun
Tips
- Make the sauce ahead: The special sauce can be made up to a week in advance. Store it in an airtight container in the refrigerator.
- Toast the buns: Toast the cut sides of the buns in a dry skillet for about 1 minute to keep the sauce from soaking in.
- Make it melty: McDonald’s places the cheese between the lettuce and the bottom patty, so it doesn’t get very gooey. For a meltier burger, place the cheese on a patty after flipping it, and cover the pan briefly to help it melt.
- Choose your lettuce: Iceberg lettuce is closest to the classic, but romaine or other greens work too. Chop it into thin, bite-size ribbons.
- Go all in on the pickles: A standard Big Mac has 2 dill pickle slices, but this recipe uses 4 to 5. Add as many as you like.
- Swap the onions: For a sharper, fresher onion flavor, use finely minced or grated white onion instead of dehydrated onion.
- Mix up the layers: The classic stacking order is a guide, so feel free to change it up.
- Storage: Store the components separately. Refrigerate cooked patties in an airtight container for up to 3 to 4 days, and the special sauce for up to 1 week. Keep the lettuce, pickles, and rehydrated onions in separate containers for 2 to 3 days. Store unfilled buns at room temperature.
- Reheating: Warm the patties in a dry skillet over medium heat for 1 to 2 minutes per side, until heated through.
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