McDonald's Copycat

Vegan Big Mac Recipe

By An Edible Mosaic

Prep Time:  15 min

Vegan Special Sauce: Vegan mayo, ketchup, yellow mustard, sweet pickle relish, white wine vinegar, onion powder, garlic powder & paprika Lentil Burgers: Dry brown lentils, water, extra-virgin olive oil, onion, garlic, vegan Worcestershire sauce, S&P, golden flaxseed meal & cornstarch Big Mac Fixings: Seeded burger buns, vegan American cheese, white onion, dill pickle slices, & thinly sliced lettuce

Cook Time:  35 min

Ingredients

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To save time, use 1 1/4 cups canned lentils instead of dry lentils. There’s no need to cook the canned lentils, they are ready once you drain them.

Pro tip

Step 1

Mix together all ingredients in a bowl. Cover and refrigerate until using.

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Step 2

Cook the lentils; in the meantime, sauté the onion and garlic. Process the cooked lentils, onion/garlic mix, Worcestershire, salt, black pepper, golden flaxseed meal, and cornstarch in a food processor until the mixture comes together.

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Step 3

Shape the lentil mixture into 4 equal patties and freeze for 10 minutes. Add the remaining 1 1/2 tablespoons oil to a large nonstick skillet over medium-high heat. Once hot, add the lentil burgers, turn the heat down to medium, and cook until browned on both sides.

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Step 4

Assemble the Big Macs with the vegan special sauce, American cheese, lettuce, onion, pickles, and lentil burgers on the seeded buns. Enjoy!

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Vegan lentil burgers, special sauce, cheese, pickles, onion & lettuce!