It’s been about 14 years since I’ve ordered or eaten anything at McDonald’s.
Even though over a decade has passed there are times when I can still taste how the salt clung to the fries and how I loved the salt crystal fries at the bottom of the box. I remember the texture of the cheeseburger with minced pickles and onions nestled in the center under a warmish bun.
I remember saving up babysitting money to splurge on a two cheeseburger combo meal when my friends and I wandered downtown causing mischief, because McDonald’s was not a place my Dad took us.
I also recall coworkers going every. single. day. to McDonald’s on their breaks and lunches and how their waistlines seemed to expand with their number of trips. I started to get my own secretary spread until I put it together that excess calories from McDonald’s were evil.
“Do you want anything from McDonald’s?” No thank you.
I went to the Portland Vegan Beer Fest in September and had the opportunity to try a Doomie’s Big Mac. I had many mini debates with myself about whether or not to get one.
Like I wouldn’t order a Big Mac if I wasn’t vegan so why do I want it just because it is.
Because it IS.
And I was at a festival offering so many opportunities to try delicious and unique vegan ‘delicacies’ that aren’t offered in the small town where I live.
So I lived a little and ordered it.
It was delicious! and thankfully Jeremy split it with me so I wouldn’t have to take the calorie burden all on my own. True love I tell ya.
When I made the Vegan Thousand Island Dressing last week my mind went straight for the Big Mac recreation. The dressing was a perfect stand in for the Big Mac sauce.
But I didn’t feel like making the glutinous version so I made it single mac style.
Feel free to use your favorite veg-based burger with this recipe. I’ve tried a Boca patty and a Gardein (shown above). I had no idea Boca has converted so many of their burger recipes to vegan – which means they no longer have egg or milk in them. I had to buy a box just to try. I’m glad they’ve moved towards vegan, but I didn’t like the patty.
The Gardein Garden Veggie Burgers though? Mmm! *Kisses fingers*
I used a Kaiser roll, shredded iceberg lettuce, tomato cayenne chao cheese, and minced onion & pickles.
The Vegan Single Mac
- 2 Gardein Garden Veggie Burgers
- 2 kaiser rolls, sliced
- 2 slices of tomato cayenne Chao cheese
- 1/2 cup shredded lettuce
- 4 tablespoons Vegan Thousand Island Dressing
- 2 tablespoons minced onion
- 2 teaspoons dill relish
- Cook burgers according to stove top directions in a large pan so you can cook both at the same time. When you flip the burger to cook the second side, place a slice of cheese on top to melt.
- Remove burgers from pan when they are done and place the sliced buns inside side down to warm them and leave a little grill mark.
- When those are done warming everything is ready to assemble.
- Spread 1 tablespoon of dressing on the top and bottom insides of the bun and place your burger. Sprinkle with 1 tablespoon minced onions and 1 teaspoon dill relish.
- Finish off by topping with 1/4 cup of shredded lettuce.
How does the single mac compare to the ‘real deal’ Big Mac? It has a 100 less calories, less fat, and more fiber.