The “Big Mac” Burger (Vegan) Recipe

The Ultimate Vegan "Big Mac" Burger: Plant-Based Indulgence for a Satisfying Meal

A meal like this brings together comfort food and creativity in every bite. My vegan "Big Mac" recipe uses wholesome ingredients to build a burger that is satisfying without animal products. I’m always looking for ways to make classic fast food favorites fit my plantbased lifestyle, and this sandwich hits the spot every single time. With two hearty lentilwalnut patties, layers of fresh toppings, and loads of creamy special sauce, I get all the textures and flavors I remember, only better for me and the planet.

This recipe has become a favorite in my house, especially when I’m trying to impress friends with how delicious vegan food can be. The crunchy lettuce, tangy pickles, and extra onions add plenty of classic burger flavor, while the nutty, seasoned patties really hold their own. I also love knowing exactly what goes into my food and being able to tweak it for my own tastes or dietary needs.

Why This Vegan "Big Mac" Burger Works So Well

• No specialty vegan products needed. You don’t need storebought patties or expensive processed cheese. Everything starts with real, whole ingredients.
• Rich, savory flavor. The lentil-walnut mixture packs in protein and umami depth, satisfying even the biggest appetites.
• Classic burger structure. A three-bun, two-patty build mirrors the original and holds up to all the toppings and sauce.
• Customizable toppings and sauce. You can pile on your favorite classic extras or get creative with additions like vegan cheese or crispy onions.
• Great for group meals. These always go over well at barbecues or game nights. Even meat eaters keep coming back for more.

Ingredients

For the full burger experience, you’ll need the following:

• For the patties:
  • 1 cup cooked brown or green lentils (drained and cooled)
  • 1/2 cup raw walnuts (chopped)
  • 1/2 cup rolled oats
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 to 2 tablespoons olive oil (for cooking)
• For the special sauce:
  • 1/3 cup vegan mayo
  • 1 tablespoon ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Pinch of paprika
• For assembly:
  • 3 vegan burger buns (you’ll use the bottom, middle, and top for classic style)
  • 2 to 3 crisp lettuce leaves, shredded
  • 1/4 cup dill pickles, chopped
  • 1/4 cup white onion, very finely diced and lightly salted
  • Slices of vegan cheddar or American cheese (optional)

Step-by-Step Instructions

Prepare the Special Sauce

I always start with the sauce because a little chill time helps the flavors blend. In a small bowl, whisk together the vegan mayo, ketchup, sweet pickle relish, yellow mustard, white vinegar, onion powder, garlic powder, and paprika. Mix until smooth, then cover and set in the fridge so the flavors mix together nicely.

Shape the Burger Patties

In a food processor, pulse the cooked lentils, walnuts, and oats just until combined but still a little chunky. Add tomato paste, soy sauce, smoked paprika, garlic powder, onion powder, and black pepper. Pulse again until the mixture sticks together but isn’t too smooth. I like some texture for a meaty bite.

Divide the mixture into two equal portions. With wet hands, shape each half into a patty about 4 inches in diameter and just under an inch thick. If the mixture feels sticky, a little more oats helps tighten it up.

Cook the Patties

Heat the olive oil in a skillet over medium heat. Add both patties and cook for around 5 minutes on each side, until browned and firm. Don’t rush; letting them get a deep color adds lots of flavor and helps the crust hold up to sauce and toppings.

Toast the Buns

Split your burger buns. For authentic structure, use the top and bottom buns, and create a middle bun by slicing the bottom off another top piece. Lightly toast each bun section on a dry skillet. A toasted bun adds structure and keeps things from getting soggy.

Assemble the Burger

1. Spread a generous amount of special sauce over the bottom bun.
2. Add a small handful of shredded lettuce, a sprinkle of chopped onions, and a few chopped pickles.
3. Place the first lentilwalnut patty on top. (Add a slice of vegan cheese here if you like).
4. Layer on the middle bun, then add more sauce, lettuce, onions, and pickles.
5. Add the second patty. (Another optional slice of vegan cheese works here).
6. Top with the final bun lid. Use a toothpick or skewer to hold it together if needed.

Serve and Enjoy

Serve the burger right away with a crisp side salad, fries, or even baked potato wedges. I always pile on some extra pickles and sauce because it brings out that classic flavor. For an even more classic touch, try serving alongside a fizzy drink or a homemade dairyfree milkshake.

Tips, Tweaks, and Substitutions

• If you want extra protein, add a tablespoon of nutritional yeast to the patty mix. It gives a deeper flavor too.
• Try swapping walnuts for pecans or sunflower seeds for a nutfree or slightly different taste.
• Timing really matters for texture. Letting the patties sit in the fridge for 30 minutes before cooking can help them firm up and crisp better in the pan.
• For a little kick, add a dash of hot sauce to your special sauce or the patty mixture.
• If you want ultraclassic Big Mac style, sprinkle a few sesame seeds over the top bun right before serving.
• Glutenfree buns and certified glutenfree oats work well if you want to make it entirely glutenfree.
• Any extra special sauce is great as a dip for fries or roasted veggies.
• If you're looking to add more fiber, toss in a tablespoon of ground flaxseed to the patty mix—it's a nice nutritional bonus that also helps with texture.
• Want smokier flavor? Try a drop of liquid smoke or add smoked salt instead of regular salt to the patties.
• Add a layer of sliced tomato or avocado for more freshness and creaminess, taking your burger up a notch.

Frequently Asked Questions

Q: Can I make these burger patties ahead of time?

A: Yes. I often prepare the patty mixture up to a day in advance and store it, well wrapped, in the fridge. When ready to cook, shape and panfry as usual. Cooked patties store well in an airtight container for up to 3 days and reheat nicely in a skillet or air fryer.

Q: What’s the best vegan mayo for the special sauce?

A: I’ve had good results with both storebought vegan mayo and homemade versions. If I’m making it myself, I use blended silken tofu, olive oil, vinegar, and a pinch of garlic powder. Any creamy, tangy vegan mayo will work here.

Q: Are there quick shortcuts for this recipe?

A: If you’re short on time, precooked lentils from a pouch or can work fine. You can also use a storebought vegan patty, but I think the homemade version gives a better texture and flavor. Another shortcut: prep the special sauce a day in advance and keep it chilled, so it's ready to go when you're hungry.

Q: Does this recipe freeze well?

A: Yes. Shape the uncooked patties, wrap them in parchment, and freeze. When you’re ready, thaw in the fridge and fry as usual. The buns and sauce are also freezer-friendly, but I recommend adding fresh toppings right before eating for the best results. Frozen patties are great to have on hand for quick weeknight dinners or meal prep.

Q: Will meat eaters enjoy this vegan burger?

A: Almost every time I serve these, someone is surprised by how hearty and flavorful they are. The lentil and walnut patties have a rich texture, and all those classic toppings remind people of the original. Even when cooking for a mixed group, these always disappear first. If you're serving a crowd, consider doubling the recipe—no one will want to miss out.

Share Your Vegan Burger Creations!

I love seeing different takes on a plantbased spin of classic fast food. Try this vegan "Big Mac" recipe and see how it fits your cravings. If you have tweaks or creative addins, share your ideas. I’m always on the lookout for more ways to keep my comfort food game exciting. Enjoy every giant, sauce loaded, delicious bite!