Friday, November 15, 2019

The Better Mac (Vegan Version of a Big Mac!)

The Best Veggie Burgers on the Planet (just got better!) has been out for a few months now, and I have been doing veggie burger cooking demos out and about. I am not doing a full blown book tour this round, and since most of you aren't gonna be able to make it out to one of my demos in Southern California, I figured I would share it here!

This is the Better Mac...aka a vegan version of McDonald's Big Mac. You know...two all vegan patties, Better Sauce, lettuce, cheeze, pickles, onions, on a sesame seed bun? With that excessive third bun in the middle? Follow below and you can have your fast-food fix at home whenever your heart desires.

What makes a Big Mac a Big Mac? It's the sauce. That "special sauce" will pretty much make anything taste like a Big Mac. (Don't believe me? Put it on your nachos and then talk to me...) SO make the sauce first. Make it ahead of time and you will be ready to go in a jif.

Better Sauce
What’s so special about mixing together ketchup, mayo, and pickle relish anyway? This version of “Special Sauce” has a few added ingredients to this classic burger staple that make it just a little bit, well, better! (Looking for an oil-free version of this sauce? Try subbing the vegan mayo for silken tofu!)

1/2 cup (112 g) vegan mayo (store-bought or homemade, like this Aquafaba Mayo)
2 tablespoons (34 g) ketchup
2 tablespoons (30 g) dill or sweet pickle relish
1 teaspoon stone ground or whole grain mustard
1 teaspoon minced garlic
1/2 teaspoon onion powder
1/2 teaspoon dried dill (or 1 ½ teaspoons fresh)
Salt and pepper to taste

Whisk all ingredients together until well combined. Store in the refrigerator in an airtight container for up to a week, until ready to use.

YIELD: Just over ½ cup (135 ml)

The Better Mac
4 sesame seed buns
vegan butter, optional
1/2 cup Better Sauce (above), prepared
1 cup shredded iceberg lettuce
4 veggie burger patties, prepared (store-bought or homemaede, like This Burger is Nuts!, or Sunday Afternoon Grillers, or  Noochy Burgers)
1/2 cup finely diced white onion
10 slices of dill pickle
2 slices of your favorite American-Style vegan cheese

Separate the buns, set aside or discard 2 top buns, leaving you with two tops and four bottoms. Lightly butter each bun, if desired, and toast in a dry skillet until lightly browned.
Spread all buns with a thick layer of Better Sauce.
Pile shredded lettuce evenly on all four bun bottoms.
Sprinkle diced onion evenly on top of all of the lettuce shreds.
Place a burger patty on two of the burger bottoms.
Place a slice of cheese on each of the two burgers.
Place the remaining two bun bottoms on top of the cheese, lettuce side up.
Place remaining burger patties on top.
Top burger patties with five slices of pickle each.
Complete the burger with the two remaining top buns and serve.

YIELD: 2 burgers

You are SO vegan!
Replace the shredded iceberg lettuce with shredded dino lacinato (dinosaur) kale and replace the Better Sauce with Creamy Sesame Sriracha Sauce.

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni