We would argue it’s even better than the “real” one, and the “Big mac” sauce will BLOW YOU AWAY!
We included a veggie patty recipe, but you can absolutely use a pre-made veggie burger. The key here is to make the homemade vegan “Big mac” sauce. It’s JUST LIKE the real one, but homemade, so it’s healthier by default. Also, less cholesterol and fat if you are using a vegan mayonnaise since it will be egg-free.
Ingredients
Big Mac Sauce
1/2 cup vegan Mayonaise - Just Mayo is my favorite.
2 tbsp sweet relish
1 tbsp + 1 tsp ketchup
1 tsp mustard
1/2 tsp white vinegar
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp garlic powder
Veggie Burger
1/4 cup dry rice (uncooked)
1 can black, pinto, or kidney beans (15 oz, 425g)
1/3 cup breadcrumbs we used gluten free bread crumbs.
1/8 cup granulated onions (Dehydrated granulated onions) You can also use fresh onions, make sure to sauté them until soft first. )
2 tbsp olive or grape seed oil
2 tbsp ketchup
1/4 tsp salt
1/4 tsp pepper
Suggested serving ingredients
Iceberg Lettuce
Finely chopped onions
Pickles
Nafsika’s Garden Vegan cheese slices
Burger Buns
Veggie burgers If not using the recipe, don't forget to buy veggie burgers!
Vegan Big Mac Sauce
Instructions
Big Mac Sauce
Combine all of the sauce ingredients, and give it a whisk. Cover with a plastic wrap or lid, and store in the fridge. It will keep for at least a week.
Veggie Patties
Cook the rice according to package instructions.
Set oven to 350 F. Line a baking sheet with parchment paper, brush some oil, or use a silicone mat to prevent the patties from sticking.
Drain and rinse the beans really well, until the water run clear. Set aside.
Once the rice has cooked, combine all of the burger ingredients together in a food processor. Process until somewhat smooth.
Transfer the burger mixture to a bowl for an easier process. Form 4 to 6 patties, depending on the size of your buns. The mixture will be sticky and somewhat hard to handle, but manageable.
Bake at 350F for 20 minutes, flipping the burgers (carefully) half way.