The Best Vegan Big Mac (McDonald’s Copycat Recipe)

Full transparency, I went veggie when I was 7, so I’ve never actually had a real Big Mac… I have tried their McPlant though, which I guess gives me a little bit of an idea as to what their burgers are like? So, I’ve taken that and made it better with my own vegan big mac recipe. This recipe is a special treat, not an everyday kind of thing, but it’s what fast food wishes it could be. I think of it as the ultimate Big Mac experience, but better.

😋 Why You’ll love this recipe!

• Nostalgia: This recipe is meant to take you right back to those childhood memories of enjoying a Big Mac burger, but without any animal suffering involved. It’s the closest thing you’ll find!
• Indulgent Treat: This big mac McDonalds replica is definitely a special occasion kind of meal. It’s packed with flavour and calories, but it’s still a healthier choice than fast food because we’re using better ingredients and making it with love and care.

📝 Ingredient notes

For the Patties:

TVP (80g): Textured vegetable protein, the key to our meaty vegan patties.

Pea Protein (40g): Adds a protein boost and helps bind the burger patty.

Dark Soy Sauce (20g): Gives the patties a rich, savoury flavour.

Beetroot Powder (1/2 tsp): Adds a touch of colour and a subtle earthy sweetness.

Marmite (1 tsp): Provides a unique savoury depth. If you can’t find any you can use a little more soy sauce and MSG

MSG (1 tsp): Enhances the overall flavour of the patties and brings that meaty umaminess to the burgers. If you don’t want to use it, feel free to leave it out.

Methylcellulose (1 tbsp): This is the magic ingredient that gives our vegan patties that perfect meaty texture. Without it you wouldn’t get that bounce that you expect from a burger.

For Assembling the Big Macs:

Vegan Big Mac Sauce: This brings the whole thing together! I am a little biassed, but I think mine is pretty good. But if you have a big mac sauce recipe that you prefer, feel free to use that one.

Burger Buns: The classic Big Mac buns, complete with sesame seeds. I have a recipe here, but feel free to use whichever sesame seed bun you like best.

Pickles: Sweet and tangy pickles give that signature crunch that brings these sorts of burgers together. 

Iceberg Lettuce: Must be iceberg! It has the perfect crunch and freshness and it really is the only choice for this burger.

Onion: Red onions or white onion both work, it just depends on what you feel like.

Vegan Cheese Slices: For that classic Big Mac experience, try to find some vegan processed vegan American cheese slices. If you can’t get your hands on any (I couldn’t!), a good melty vegan cheese is the next best thing. But let’s be real, finding one that actually melts well can be a bit of a challenge! 😂 Don’t worry though, I’ve got a special trick to help that vegan cheese melt beautifully— more on that later in the recipe!

🍔 How to make Vegan Big Macs

1. Make the Patties: This is very similar to my standard TVP burger recipe, just with some slightly different measurements so we get 4 thin patties that work perfectly for a vegan Big Mac. Start by combining all the dry ingredients in a bowl. Now add the water and give it a brief mix. Once combined, add the dark soy and marmite. Make sure there are no dry bits left, cover, and leave for about 30 minutes until it is all combined and well hydrated.

2. Prep the Toppings: While the patties are resting, it’s time to get the rest of the burger bits ready. Whip up a batch of my sauce, and prep your middle bun. You’ll just need an extra bottom bun from which you have sliced off the outer crust using a serrated knife. Slice up some tomatoes (I know it’s not in the original, but I like it!), shred some iceberg lettuce, dice some onions, and get some pickles ready.
3. Form the Patties: Time to form the patties. I find the burger press really helps here, but if you don’t have one then you can just do it by hand, or with a cookie cutter if you have one. Either way, you just want to make four patties from the mixture.

4. Fry the Patties: Now you have your patties formed, it’s time to fry them in a the oil. I did quite a lot of experimentation with this. No matter how hard I tried, no matter how well seasoned my cast iron or carbon steel pans were, the burgers never quite came out intact. So I really do recommend you use a non-stick pan! The methylcellulose also needs time to set, and I found that cooking them on low heat for about 15 minutes in total gave the best results. I try to leave it cooking on the first side for about 8 to 10 minutes to give it the best chance to set. Then flip and finish cooking the other side. At this point, put your vegan cheese on top and add a few drops of water to help it melt.

5. Build Your Big Mac: Now it’s time to build your Big Mac. Feel free to build yours however you like. But I do bun, sauce, lettuce, burger with melted cheese, onions. Then your extra bit of bread. Now, more sauce, loads of pickles, lettuce, tomatoes, burger with the melted cheese, onions, sauce and the top bun.
6. Serve: Serve your Vegan Big Mac immediately. It’s delicious on its own, but you can also pair it with a side of crispy fries or some decadent Za’atar Chips.

💡 Tips for getting it right!

• Cook the patties slowly: This will give the methylcellulose time to bind properly and create a nice, meaty texture.
• Use store-bought patties: If you don’t want to make the patties from scratch, you can use store-bought vegan burgers like Beyond Burgers or Impossible Burgers. Just make sure to form them into smaller patties (about 100g each) to work in the Big Mac.
• Toast the buns: Toasting the buns adds a nice crunch and helps to prevent them from getting soggy.
• Use plenty of sauce: The sauce is what makes the Big Mac so special, so don’t be shy with it!

🤔 Frequently asked questions

If you try this recipe, let me know what you think!

Leave a comment, rate it, and don’t forget to tag a picture @theseveggiedelights on Instagram!