Plant-Based Big Mac Copycat Recipe

What’s Up, Hungry People

The future of meat is looking…plant-based.

Move over beef; there’s a new “beef” in town. If you haven’t tried Beyond Meat or the Impossible Burger, then you are missing out on what could very well be the real future of meat sustainability.

While I haven’t yet tried an Impossible Burger, this Beyond Meat burger showed up in my local grocery store, and I knew I had to try it out ASAP. And what better way to vet some veggie beef than to transform it into the KING of beef: the Big Mac! (Yo, McD’s! You need to get on this trend, like yesterday!)

At first glance, the “meat” is a little unnerving, borderline daunting. I wasn’t sure exactly how to cook it. I ended up using a flat cast iron grill for my burgers to get that essential sear. It cooks almost just like real beef. The first version I flattened out the patty a bit more, and I think it worked better than leaving the patties at the prepackaged size. But of course, I fed that version to my fiancé, so I ended up using the non-flattened patties for my pics. I definitely recommend flattening the patties to be more like a half to a quarter inch thick to cook the patties all the way through.

Mine sizzled just like real beef on the grill and even “bled” a little bit, which apparently is just beet juice. It was a little weird flipping the burgers when the sides were still bright pink. The carnivore in me insisted I cook it longer. I did roll the edges to get an even coloring, and the center came out ‘medium-well’ for the burger. But honestly, even if it was a tad overcooked, the final result was DELICIOUS!

*I am NOT sponsored by either brand. I just honestly, truly, really, really loved this burger option! In fact, I’ve already bought Beyond Meat twice because it came out so delicious the first time, and I’ve been craving it ever since. And I don’t even adhere to a vegetarian diet. It’s really THAT good.

Here’s What You Need

• Plant-based burger patties – Provides the juicy, savory “meat” for your burger.
• Onion – Adds a sharp, sweet crunch to balance the flavors.
• Sesame seed buns – The classic, fluffy burger vehicle.
• Thousand Island dressing – Creamy, tangy sauce for that Big Mac vibe.
• Dill pickle slices – Brings a zesty, tangy crunch.
• American cheese – Melty, creamy goodness that ties it all together.
• Shredded lettuce – Adds a fresh, crisp texture.
• Salt & pepper – Basic seasonings to enhance the flavors.

Let’s Cook

Preheat your grill over medium-high heat until it’s smoking hot. Season those plant-based patties with a generous sprinkle of salt and pepper on both sides. Toss them on the grill and let them sizzle for about 2-3 minutes per side. A little tip: flatten those patties to about 1/4 to 1/2 inch thick. This helps them cook evenly. I recommend rolling the patties on a flat grill to get that perfect, even browning on the edges. Don’t freak out if the inside stays pink—that’s just how it is with plant-based patties.

Toast the Buns

While your patties are getting their grill on, pop those sesame seed buns in the oven at 350°F for around 5-10 minutes. You’re looking for that golden-brown perfection. Trust me, toasty buns make all the difference.

Assemble the Burgers

Now for the fun part—assembling your faux Big Macs! Start by taking the bottoms off two of the buns. These will be the middle bun layer for your sandwiches. On your bottom bun layer, stack a patty, then layer on some shredded lettuce, a dollop of Thousand Island dressing, a couple of dill pickle slices, finely diced onion, and a slice of American cheese. Top it with the middle bun layer and repeat the layers. Finish it off with the top bun.

Serve and Enjoy

Serve these beauties warm with a side of fresh-cut French fries. Seriously, this step is crucial for that authentic fast-food experience!!

Tips & Tricks for Perfect Plant-Based Big Macs

• Flatten the patties: Flattening your plant-based patties helps them cook evenly and get that nice sear.
• Don’t overcook: Plant-based meat cooks differently than beef. Don’t worry if the inside looks a bit pink. Overcooking can make them dry.
• Rolling technique: Roll the edges of the patties on the grill to ensure even cooking and a perfect sear.
• Toasting buns: Always toast your buns. It adds texture and helps hold the burger together, especially with all those delicious toppings.
• Assembling layers: Be mindful of the order you assemble your ingredients. This way, every bite has the perfect balance of flavors and textures.
• Experiment with dressings: While Thousand Island is classic, feel free to try other dressings or sauces to mix things up.

So there you have it, folks—a plant-based twist on the classic Big Mac that’s sure to satisfy even the most dedicated carnivores. Perfect for a quick weeknight dinner or a fun weekend cookout, these faux Big Macs are as tasty as they are sustainable. Give them a try and let me know what you think. Happy grilling, and enjoy your plant-based Big Mac experience!

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