Every now and then, I get a serious craving for a classic McDonald’s-style burger. This vegan cheeseburger satisfies that craving and then some, with a juicy, flavour-packed patty that tastes even better than the original.
Looking for more plant-based high protein meals? These are some of my favourites:
Or, if you’re looking for some dessert to follow up (everyone needs a sweet treat after dinner), you have to try this Oreo McFlurry – it’s so good and you don’t need an ice cream maker to make it!
I wanted to create a vegan patty that was just as tasty as McDonalds, sans the meat. I can’t help thinking of that Eddie Murphy skit lol, but this is so good – it’s tastier than Maccas I swear! If I had to choose between this and a McDonald’s burger and both were magically meat free, I’d be picking this one because it is tastier! It’s actually insane how good this patty is.
This vegan cheeseburger is the ultimate comfort food. It’s packed with umami, a perfect balance of smoky, savoury, and creamy flavours. The texture is hearty and satisfying, thanks to roasted mushrooms, rehydrated TVP, and chopped cashews. It holds together beautifully and crisps up just like a traditional burger patty.
The secret sauce? A tangy, creamy Big Mac-style sauce that pulls the whole thing together. Thanks to Mike Haracz for this sauce, he used to be a McDonalds Corporate Chef and this is the secret recipe (it tastes bang on like the real thing!)
This recipe is high-protein, budget-friendly, and makes for great leftovers. It’s also freezer-friendly and perfect for meal prep. Plus, it satisfies that fast-food itch without the grease, bloat, or post-meal regret. Whether you’re vegan or just plant-curious, this recipe is a must-try.
Main Ingredients & Why We Use Them
- Textured Vegetable Protein (TVP) – Adds a meaty texture and boosts the protein content. I buy this one here – only $5 for 200g!
- Veggie Broth – Rehydrates the TVP and adds flavour.
- Mushrooms – Provide umami depth and a tender bite.
- Cashews – Help bind the mixture and give it richness.
- Onion + Garlic Powder, Smoked Paprika – Seasonings for flavour.
- Vegan Mayonnaise – Adds fat and creaminess.
- Soy Sauce + Worcestershire – Deepens the savoury, meaty flavour.
- Vegan Parmesan – Adds cheesy, salty depth. Use my recipe here or buy from here.
- Panko Breadcrumbs – Help absorb moisture and provide structure.
- Ground Flaxseed – Acts as a binder.
- Plain Flour – Helps with texture and firmness.
- Green Onions – Add freshness and a subtle bite.
- Burger Fixings – Cheese, pickles, lettuce, onion, brioche bun, and sauce bring it all together.
A note about the sweet relish for the Big Mac sauce, I don’t know why but this was tricky to find. I haven’t experimented with different brands, but I used the Crosse & Blackwell Branston Pickles from Coles and it although it was really tasty, I would have prefered a smooth relish (it’s chunky). I tried blended it in the blended but this didn’t work, so any suggestions for a smooth sweet relish, let me know!
Burger Patty Ingredients
Big Mac Sauce Ingredients
How to Make The Vegan Cheeseburger
First, soak your TVP in hot veggie broth. Roast mushrooms until shrivelled and flavour-packed, then pulse with cashews in a food processor. A
Add in seasonings, mayo, sauces, vegan parmesan and spring onions. Blitz again briefly to combine.
Stir in the TVP, flour, flax, and breadcrumbs until it holds together well. Shape into patties and chill to firm.
While they firm up, whip up the Big Mac-style sauce. Then pan-fry until golden and crispy. Assemble with your favourite burger toppings and dive in!
Variations & Substitutions
- Sub cashews for walnuts if needed.
- Use cannellini beans instead of TVP for a whole-food version.
- Swap out vegan cheese for your favourite dairy-free alternative or omit entirely.
- Make it gluten-free with GF breadcrumbs and flour.
Equipment
I use a food processor in so many of my recipes. I use a Ninja Food Processor, it’s really well priced at around $150 AUD, and I definitely recommend it. A high-speed blender may work well—just pulse in short bursts and scrape down the sides to avoid turning it into a paste.
- Food processor
- Oven + baking tray
- Skillet or frying pan
- Mixing bowls
- Spatula
How to Serve The Vegan Cheeseburger
Serve on a fresh brioche bun (no need to toast it) with shredded lettuce, pickles, onion, and a generous smear of the Big Mac-style sauce. Add oven fries or a simple side salad to complete the meal.
How to Store It
Store leftover patties in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Reheat in a pan for best texture.
How to Make The Vegan Cheeseburger
The Best Vegan Cheeseburger Ever
Ingredients
Veggies Patty
- 1 cup textured vegetable protein
- 1 cup veggie broth
- 200 g mushrooms sliced
- ½ cup cashews
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt + pepper
- 2 tablespoon mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon worcestershire
- ¼ cup vegan parmesan
- ⅓ cup panko breadcrumbs blitzed (or fine breadcrumbs)
- 2 tablespoon ground flaxseed
- ¼ cup plain flour
- ½ cup green onions sliced
Burger Bits (for two burgers)
- 2 slices vegan cheese
- ½ cup shredded iceberg lettuce
- 5-6 dill pickle slices
- 2 tablespoon white onion finely diced
- 2 brioche buns
Big Mac Sauce (from Mike Haracz)
- ½ cup vegan mayo
- 2 tablespoon sweet relish
- 1 tablespoon djion mustard
- ½ tablespoon white vinegar or apple cider vinegar
- ¾ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- dash white pepper if you have it
Instructions
Rehydrate the TVP:
- Add 1 cup of textured vegetable protein to a bowl with 1 cup of hot veggie broth. Stir and let sit for 10 minutes to soak up all the flavour.
Roast the Mushrooms:
- Toss your sliced mushrooms with a drizzle of olive oil and roast at 180°C (350°F) for 25 minutes, or until they look browned, shrunken, and a little crispy around the edges. Set aside to cool.
Make the Base:
- Pulse cashews in a food processor until crumbly (not powdery), then add in the roasted mushrooms and blend again until coarse and combined.
Add Flavour:
- Throw in mayo, soy sauce, Worcestershire, onion and garlic powders, smoked paprika, vegan parmesan, 2 tablespoons breadcrumbs, and a pinch of salt and pepper. Blitz until the mix sticks together a bit but still has texture. Add green onions and pulse a few more seconds.
Bring it All Together:
- Tip the mixture into a bowl. Stir in the soaked TVP, flaxseed, flour, and remaining breadcrumbs. Mix well — it should hold together when pressed. Too wet? Add more breadcrumbs. Too dry? A touch of mayo or broth helps. It still might stick a little to your hands, that’s okay, it will firm up in the fridge.
Shape the Patties:
- Divide and shape into 6 burger patties (roughly 110g each), sized to match your buns.
Chill:
- Let the patties rest in the fridge for at least 15 minutes. Overnight is even better if you’re prepping ahead.
Prep Your Sauce:
- Grab a small bowl — you’ll mix everything in one place. Add vegan mayo, sweet relish, Dijon mustard, white vinegar (or apple cider vinegar), smoked paprika, onion powder, garlic powder and a dash of white pepper (optional – skip if you don’t have it). Stir it all together until smooth and well combined. You don’t have to make the sauce if you want to sauce on time and extra ingredients, but it does give the whole burger an extra delicious kick!
Fry ‘em Up:
- Heat oil in a nonstick pan over medium heat. Cook patties straight from the fridge, 3–4 minutes each side until golden and crisp. Add cheese once you flip and cover the pan lightly to help it melt.
Assemble Your Burger:
- Layer your bun with Big Mac sauce, shredded lettuce, onion, pickles, the cheesy patty (or two!), and top bun. Repeat if you’re going double-decker style.
