The Best Vegan Big Mac (McDonald's Copycat Recipe)
This Vegan Big Mac is a total game-changer! It's my take on the iconic McDonald's burger, and it's seriously delicious. Think juicy patties, tangy sauce, crisp lettuce, and melty vegan cheese - all those classic Big Mac flavours and textures, but made with plants. It's a bit of a project, but trust me, it's worth the effort. Get ready for a Big Mac experience that's even better than the original!
Equipment
- Burger press
- Lid for pan
Ingredients
For the patty
- 270 g Water
- 80 g TVP
- 40 g Pea Protein
- 20 g Dark Soy
- 1/2 Tsp Beetroot powder
- 1 tsp Marmite
- 1 tsp MSG
- 1/2 tsp Salt
- 1.5 Tbsp Sunflower Oil
For the Big Macs
- 8 Tbsp Burger Sauce
- 4 Burger Buns
- 2 Slices Vegan Cheese
- 1 Tomato
- 1/4 Onion
- 100 g Iceberg Lettuce
Instructions
- Make the Patties: Combine dry ingredients, add water, soy sauce, and marmite. Mix well and let rest for 30 minutes.
- Prep Toppings: Make burger sauce, slice tomatoes, shred lettuce, dice onions, and prepare pickles. Slice off the outer crust from an extra bottom bun to create the middle bun layer.
- Form Patties: Form the mixture into 4 patties.
- Cook Patties: Fry patties in a non-stick pan over low heat for 15 minutes, flipping halfway. Add vegan cheese and a few drops of water to melt.
- Assemble: Layer the ingredients on the buns in the classic Big Mac order: bun, sauce, lettuce, patty with cheese, onions, middle bun, sauce, pickles, lettuce, tomatoes, patty with cheese, onions, sauce, top bun.
- Serve: Serve immediately and enjoy!
Notes
- Use a burger press for evenly shaped patties.
- Don't overcrowd the pan when frying.
- Toast the buns for a better texture.