Ingredients
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For the patties:
o
1 (12 oz / 340 g) pack plant based ground beef
o
pinch of salt and black pepper
o
1 tbsp oil
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2 tbsp yellow mustard
p
4 slices plant based cheddar or American cheese, skip for low calorie version
F
For the Big Mac sauce:
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¼ cup plain vegan yogurt
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¼ cup reduced fat vegan mayonnaise, sub for 1/4 cup plain vegan yogurt for low calorie version
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2 tbsp sweet relish
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1 tbsp very finely minced onion
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2 tsp yellow mustard
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1 tsp white vinegar
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½ tsp paprika
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¼ tsp salt
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¼ tsp garlic powder
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¼ tsp onion powder
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For the wrap:
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4 large iceberg lettuce leaves
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1 cup shredded lettuce
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3 tbsp finely chopped onion
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¼ cup sliced pickles
Directions
1
For the Big Mac sauce:
1
In a small bowl, mix together all of the sauce ingredients until completely smooth. Taste and adjust salt or vinegar if needed. Set aside so the flavors can develop while you cook the patties.
p
¼ cup plain vegan yogurt
r
¼ cup reduced fat vegan mayonnaise, sub for 1/4 cup plain vegan yogurt for low calorie version
s
2 tbsp sweet relish
v
1 tbsp very finely minced onion
y
2 tsp yellow mustard
w
1 tsp white vinegar
p
½ tsp paprika
s
¼ tsp salt
g
¼ tsp garlic powder
o
¼ tsp onion powder
2
For the patties:
1
Divide the plant based ground beef into 4 equal portions and gently form into loose balls without overworking the mixture.
o
1 (12 oz / 340 g) pack plant based ground beef
2
Heat a large pan over medium-high heat and add the oil. Once hot, place the balls in the pan, leaving space between them. Lay a small square of parchment over each one and press down firmly with a spatula to create very thin smash patties.
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1 tbsp oil
3
Season with salt and black pepper. Drizzle about 1/2 tablespoon of yellow mustard over each patty and lightly spread it across the surface. Let them cook undisturbed until the bottoms are deeply browned and crispy.
o
pinch of salt and black pepper
y
2 tbsp yellow mustard
4
Flip the patties carefully. Immediately top each one with a slice of cheese. Cover the pan and cook just until the cheese is melted and the patties are cooked through.
p
4 slices plant based cheddar or American cheese, skip for low calorie version
5
To assemble:
1
Lay a large sheet of parchment paper on your counter. Slightly overlap two iceberg lettuce leaves in the center to create a sturdy base.
l
4 large iceberg lettuce leaves
2
Spread about 1 tablespoon of Big Mac sauce in the center. Add shredded lettuce, a sprinkle of chopped onion, a few pickles, and one cheesy patty. Add a little more sauce, then repeat with shredded lettuce, onion, pickles, and the second patty. Finish with a small spoon of sauce on top.
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1 cup shredded lettuce
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3 tbsp finely chopped onion
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¼ cup sliced pickles
3
Fold the bottom of the lettuce up over the filling, fold in the sides, and roll tightly from the bottom like a burrito. Wrap the parchment around it snugly and twist the ends to secure. Repeat with the second wrap.
4
Slice in half and enjoy immediately, with extra sauce on the side.
