Vegan "Big Mac" w/ Dairy-Free Special Sauce + Black Bean Millet Mushroom Burgers

Vegan "Big Mac" w/ Dairy-Free Special Sauce + Black Bean Millet Mushroom Burgers

Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)

Prep & Cook Time: 35 minutes
Servings: 2 burgers

The Challenge: McDonald's Big Mac

Those golden arches have not been too friendly to us plant-based eaters...its not even friendly to vegetarians. Growing up before I was vegan, I remember ordering Big Macs with no meat especially before the growth of fast casual dining that is much more friendly to those trying to avoid eating as much animal products.

I wanted to take a crack at the BIG MAC. The mac daddy of burgers. And boy I think we might have hit this one out of the park. Combining a very tasty special sauce with a sesame seed bun, thin vegan patties made from mushroom, black beans, and millet, and some great slices from my friends at Daiya (cheddar slices from any vegan producer work great), this burger double decker is out of this world.

The special sauce combines vegan mayo, mustard, relish, vinegar, some spices, and is HELLA good.

The patties went with something a bit more hearty - mushrooms, black beans, and millet. These combin for a very flavorful patty that can be easily handled and smashed into a thinner patty like the big mac. I am really proud of how easy these patties were to work with. 

Okay enough enough.

Let's get into it!


Big Mac Patties

  • 1/2 cup millet cooked
  • 1 cup black beans, canned, drained, rinsed
  • 1 tbl olive oil
  • 1/2 cup portabello mushrooms, diced
  • 1/4 cup shredded carrots
  • 1 small shallot, finely chopped
  • 1 clove garlic, finely minced
  • 1/2 tsp salt
  • 1 cup bread crumbs
  • 1/2 tbl flaxmeal
  • 1.5 tbl nutritional yeast
  • 1 tbl liquid amino
  • squeeze of lemon juice

Special Sauce

  • 1/4 cup vegan mayo
  • 1 tbl pickle relish
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1 tsp yellow mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika

The Rest

  • 1/2 cup arugula
  • 1/4 cup chopped white onion
  • 2 sesame seed buns + 2 bun bottoms
  • 4 slices vegan cheddar cheese (Daiya)

Equipment You'll Need:

Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Castiron Pan . Medium Frying Pan . Spatula . Whisk . Mixing Bowl . Food Processor . Small Sauce Pan


Before You Cook:

  • Wash and cut all fresh ingredients
  • Cook millet (1/2 cup dry + 1 cup water, bring to boil, reduce to simmer on low, cook 15-20)
 1. While the millet cooks, place mushrooms carrots, garlic and shallot in medium pan with 1 tbl of olive oil. Cook over medium heat for 5-6 minutes.

1. While the millet cooks, place mushrooms carrots, garlic and shallot in medium pan with 1 tbl of olive oil. Cook over medium heat for 5-6 minutes.

 2. Place millet, black beans, mushroom mixture, breadcrumbs, nutritional yeast, spices, flaxmeal, aminos, and lemon juice into food processor. Pulse until well mixed roughly 9-10 times. The mixture should stick together very easily and leave just a tiny bit of residue on your hands.

2. Place millet, black beans, mushroom mixture, breadcrumbs, nutritional yeast, spices, flaxmeal, aminos, and lemon juice into food processor. Pulse until well mixed roughly 9-10 times. The mixture should stick together very easily and leave just a tiny bit of residue on your hands.

 3. Using 1/3 cup, make 4-5 thin patties. Press them into your hands to thin them out. Put 1 tbl olive oil in a castiron pan and warm over medium heat for 90 seconds.

3. Using 1/3 cup, make 4-5 thin patties. Press them into your hands to thin them out. Put 1 tbl olive oil in a castiron pan and warm over medium heat for 90 seconds.

 4. Cook the burger on each side for 2-3 minutes until starting to brown on either side (I slightly burned mine oops).

4. Cook the burger on each side for 2-3 minutes until starting to brown on either side (I slightly burned mine oops).

 5. While the burgers cook, place all the sauce ingredients into a bowl and whisk together.

5. While the burgers cook, place all the sauce ingredients into a bowl and whisk together.

 6. To build the Big Mac, place a slice of cheese on the bottom, small handful of arugula, 1 tbl of special sauce, a patty and 1 tbl white onions. Next place another bottom bun on top of that and repeat the process. Top with the top of the bun.

6. To build the Big Mac, place a slice of cheese on the bottom, small handful of arugula, 1 tbl of special sauce, a patty and 1 tbl white onions. Next place another bottom bun on top of that and repeat the process. Top with the top of the bun.

 7. Serve and enjoy!

7. Serve and enjoy!

Vegan "Big Mac" w/ Dairy-Free Special Sauce + Black Bean Millet Mushroom Burgers Those golden arches have not been too friendly to us plant-based eaters...its not even friendly to vegetarians. Growing up before I was vegan, I remember ordering Big Macs with no meat especially before the growth of fast casual dining that is much more friendly to those trying to avoid eating as much animal products. I wanted to take a crack at the BIG MAC. The mac daddy of burgers. And boy I think we might have hit this one out of the park. Combining a very tasty special sauce with a sesame seed bun, thin vegan patties made from mushroom, black beans, and millet, and some great slices from my friends at Daiya (cheddar slices from any vegan producer work great), this burger double decker is out of this world. The special sauce combines vegan mayo, mustard, relish, vinegar, some spices, and is HELLA good. The patties went with something a bit more hearty - mushrooms, black beans, and millet. These combin for a very flavorful patty that can be easily handled and smashed into a thinner patty like the big mac. I am really proud of how easy these patties were to work with.  Aggregate rating will show here Serves 4 Big Macs Ingredients: 1 cup black beans, canned, drained, rinsed, 1/2 cup millet, cooked, 1 tbl olive oil, 1/4 cup shredded carrots , 1/2 cup portabello mushrooms, diced, 1 small shallot, finely chopped, 1 clove garlic, finely minced, 1/2 tsp salt, 1 cup bread crumbs, 1.5 tbl nutritional yeast, 1 tbl liquid amino, 1/4 cup vegan mayo, 1 tbl pickle relish, 1 tsp yellow mustard, Garlic Powder + Onion Powder, 1/2 cup arugula, 1/4 cup chopped white onion, 4 sesame seed buns, 8 slices Daiya vegan cheese,
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