Vegan Big Mac Burger

This vegan Big Mac burger is a plant-based copycat of the famous double-decker, built on a hearty black bean and oat patty, a tangy homemade special sauce, shredded lettuce, pickles and a slice of vegan cheddar, all stacked on a bun cut into three. It delivers the same layered, saucy, satisfying bite as the classic, using accessible ingredients and no meat. Make it when you want that nostalgic fast-food craving handled at home, without the drive-through.

I’m sure you are all familiar with the world-famous “double-decker” Big Mac hamburger that we can find in any McDonald’s around the world, and maybe you have even tasted it one or more times. That’s why I want to show you today how easy it is to create the vegan version of the Big Mac at home, using only healthy and accessible ingredients. For the best vegan Big Mac patty I used black beans and other fresh veggies, and the end result is so AH-MAZING, I’m sure most of your friends won’t even realize they’re eating a vegan hamburger.

What goes into the patty and the sauce

The patty leans on cooked black beans as its base, mashed until smooth so they bind rather than stay chunky. Rolled oats and oat bran soak up moisture and give the patties structure and a meatier chew, while sauteed onion, garlic and grated carrot bring sweetness and depth. To hold everything together without egg, the recipe uses psyllium husks or freshly ground flax seeds as a plant-based binder (if you are making a vegetarian rather than vegan version, a whole egg works here instead). Sunflower seeds, mustard, ketchup, cumin, red pepper flakes and lemon juice round out the seasoning.

The special sauce is where a Big Mac earns its name. Here it is a quick mix of vegan mayo, olive oil, apple cider vinegar, finely chopped pickles, a touch of maple syrup, onion powder, a little sweet tomato sauce and a pinch of salt and chili. Whisk it together first and let it sit while you cook, so the flavors marry. Keep the swaps in mind: use vegan mayo and vegan cheddar to keep the whole burger plant-based, and reach for maple syrup rather than honey in the sauce.

Why this bean and oat patty holds together

The mix needs to rest for about 10 minutes before you shape it, and this step is not optional. During that rest the oats and oat bran absorb the moisture from the beans and vegetables, and the psyllium or ground flax swells into a gel that binds the patty. Skip the rest and the mixture stays wet and loose, which is the number one reason bean patties fall apart in the pan. Mashing the beans until smooth also matters, since large whole beans create weak spots that crack under the spatula.

Tips for cooking the patties right

• Cook the onion, garlic and carrot until the onion is translucent and soft before mixing them in. Raw onion adds excess moisture and a harsh bite; cooking it first sweetens the mix and keeps the patty from turning soggy.
• Form 8 patties, not 4. This is a stacked double burger, so you need two thinner patties per sandwich rather than one thick one that stays raw in the middle.
• Cook in batches on medium heat, about 4 minutes per side, and resist flipping too early. Let a real crust form so the patty releases cleanly instead of tearing.
• Lightly roast the bun slices before assembling. A toasted bun resists the sauce and stays sturdy under all those layers instead of going mushy.

How to build the double-decker

The classic three-part bun is what makes this a Big Mac rather than a regular burger. Cut each bun into three equal slices so you get a bottom, a middle “club” layer and a top. On the bottom bun, spread about half a tablespoon of sauce, add shredded lettuce, a little chopped onion, a slice of vegan cheddar, a patty and two slices of pickled cucumber. Add the middle bun and repeat the layers, this time without the cheese, then crown it with the top bun. Serve with extra sauce or ketchup on the side.

What to serve alongside

This burger is rich and saucy, so I like it with something fresh and light on the side. A crisp vegan Olivier salad plays up the retro fast-food mood, while a bowl of vegan red lentil soup turns it into a proper meal on a cooler day. If you are feeding a crowd of burger fans, set out these patties next to my vegan sloppy joes or a batch of healthy vegan falafel so everyone can build their own plate.

Storage and make-ahead

The patties are the make-ahead hero here. Store cooked patties in an airtight container in the fridge for up to 3 to 4 days, and reheat them in a dry skillet to bring back the crust. You can also freeze the shaped raw or cooked patties, layered with parchment so they do not stick, then cook or reheat straight from frozen. Keep the special sauce in a separate sealed jar in the fridge for up to a week, and only assemble the burgers just before eating so the toasted buns stay crisp and the lettuce stays fresh. If you enjoy building your own patties, my veggie burger guide and my azuki bean veggie burger are good next reads.

If you make this vegan Big Mac, I would love to know how the special sauce turned out for you and whether your friends could tell it was plant-based. Please rate the recipe below and leave a comment with your own tweaks to the patty or the stack.

Vegan Big Mac Burger

The Big Mac burger is a world-famous dish, loved by children and adults alike! Let’s transform this recipe into a healthier one, using delicious ingredients!

Print

Rate

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Choose Serving Size 4

Ingredients 

MetricUS (Imperial)

For the patty:

• 1 Tbsp coconut oil
• 2 ½ cups black beans cooked
• 1 cup onion finely chopped
• 2 cloves garlic finely chopped
• ½ cup carrot grated
• 1 cup rolled oats
• ¾ cup oat bran
• 2 Tbsp psyllium husks or freshly ground flax seeds; you can also use a whole egg for vegetarian version
• 2 Tbsp fresh greens
• 2 Tbsp sunflower seeds lightly roasted
• 1 Tbsp mustard
• 2 Tbsp ketchup
• 1 tsp red pepper flakes
• 1 tsp salt
• ½ tsp cumin powder
• 1 Tbsp lemon juice

For the sauce:

• 4 Tbsp mayo vegan ore regular
• 1 Tbsp olive oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp pickles finely chopped
• 1 tsp maple syrup or honey
• 1 tsp onion powder
• 1 tsp tomato sweet sauce
• 1 pinch salt and chili

To assemble:

• 4 burger buns cut in 3 equal parts
• 4 slices Cheddar cheese vegan or regular
• 1 cup lettuce shredded
• 1 Tbsp onion finely chopped
• 1 pickled cucumber sliced

Instructions

• Mix all the sauce ingredients in a bowl and set aside.
• To make the patties:
• In a frying pan on medium heat, add a little coconut oil. When hot, add the chopped onions, garlic and carrot. Cook, stirring occasionally until the onion is translucent and soft.
• In a large bowl add the beans, mash them until smooth with a masher or vertical blender, add the oats and blend a few more times. You can also use a food processor. Then add all the rest of ingredients and the cooked onion mixture. Mix everything until well incorporated. Let sit for about 10 minutes, so all the flavors are mixed and the liquid is absorbed.
• Form 8 patties.
• Heat a large skillet on medium heat. Add a little coconut oil and cook the patties in batches, for about 4 minutes on each side.
• To make the Big Mac, lightly roast the bun slices.
• On the first bottom bun, add ½ Tbsp sauce, 1 Tbsp shredded lettuce, ½ tsp chopped onion, a slice of cheddar, 1 vegan patty and 2 slices of pickled cucumber.
• Top with the next slice of the bun and repeat for all the ingredients, except the cheese. Cover with the bun top and serve with extra sauce or ketchup.

Did you make this recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe

Frequently Asked Questions