Vegan Big Mac

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Vegan Big Mac

January 27, 2022

  • Prep: 10 mins
  • Cook: 10 mins


Big Mac Sauce

3 tbsp Vegan Mayo

2 tsp Yellow (American) Mustard

1 tsp Paprika

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Minced gherkin

1/2 tsp White wine Vinegar. Add more to loosen if required.

The burger

2 Burger Buns

2 Vegan Burgers

2 Vegan Cheese

1 Gherkin, sliced

1/2 White Onion

1 cup Iceberg Lettuce, chopped


1Mix all the sauce ingredients together in a jar or bowl.

2Slice the buns, you'll need one top and two bottoms (use the spare 'top' for breadcrumbs). Add facedown in a hot pan with a little butter or oil, and cook until you've got a golden crust. Put to one side.

3Mince the onion and chop the lettuce.

4Add the burgers to the pan. I like to roll my patties into a ball and smash down in the pan using a burger press (or you could use the back of a pan). The reasons for this are 1) it'll create a better crust 2) you can press the patties out to match the diameter of the bun - burgers smaller than the bread is a big no no, and 3) you can often divide one patty into two. Because a double burger is always better than a single, right?

5Once the burgers are cooked, add the vegan cheese slices. Add one tablespoon of water to the pan and cover for 2-3 minutes, allowing the steam to melt the cheese.

6Now build the burger. Cover a bun bottom in sauce, sprinkle on the onion and lettuce and gently sit your burger on top. Add the second bun bottom and repeat. Add the gherkins, along with some ketchup (optional - original Big Mac does not have ketchup but I like it). Top with the bun lid and enjoy!

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