McDonald's McPlant (Copycat)

Name: McDonald's McPlant (Copycat)
Cuisine: American
Ingredients: 1 plant-based patty (preferably Beyond Meat); 1 vegan sesame seed bun; 1 slice vegan American-style cheese; 2 slices tomato; 1/2 cup (30g) shredded iceberg lettuce; 3-4 dill pickle slices; 1 Tablespoon (10g) finely diced white onion; 1/2 teaspoon (3g) salt; 1/4 teaspoon (1g) black pepper; 1/4 cup (60ml) vegan mayonnaise; 1 teaspoon (5ml) yellow mustard; 1/2 teaspoon (2ml) white vinegar; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; A pinch of sugar

The original: McPlant · McDonald's →

—community · no votes yet6.4BM score

5.0

Slide to rate

About

McDonald’s developed the McPlant with Beyond Meat and announced it in November 2020, and then different countries took it in different directions. The United States tested it in a few hundred restaurants and stopped; Britain and Ireland kept it and made the whole sandwich vegan, from the cheese alternative to the sauce.

This home version follows the vegan build. The patty is a Beyond Meat or similar plant-based patty, seasoned with salt and pepper and seared on a hot griddle. Everything else on it is plant-based too: a vegan sesame bun, a slice of vegan American-style cheese, and a sauce of vegan mayonnaise, yellow mustard, white vinegar, garlic and onion powder and a pinch of sugar, made first so the flavours can meld. The fresh toppings are the familiar McDonald’s set: shredded iceberg lettuce, thin tomato rounds, dill pickles and finely diced white onion.

Ingredients

0 / 15

Plant-based patty1 plant-based patty (preferably Beyond Meat)
Sesame seed bun1 vegan sesame seed bun
Vegan cheese1 slice vegan American-style cheese
Tomato2 slices tomato
Iceberg lettuce1/2 cup (30g) shredded iceberg lettuce
Dill pickle3-4 dill pickle slices
White onion1 Tablespoon (10g) finely diced white onion
Salt1/2 teaspoon (3g) salt
Black pepper1/4 teaspoon (1g) black pepper

vegan sandwich sauce

Mayonnaise1/4 cup (60ml) vegan mayonnaise
Yellow mustard1 teaspoon (5ml) yellow mustard
White vinegar1/2 teaspoon (2ml) white vinegar
Garlic powder1/4 teaspoon garlic powder
Onion powder1/4 teaspoon onion powder
SugarA pinch of sugar

Recipe

1
Start by making the signature vegan sauce. In a small bowl, whisk together the vegan mayo, yellow mustard, white vinegar, garlic powder, onion powder, and a tiny pinch of sugar. Stir until it's perfectly smooth. Let it sit in the fridge while you prep everything else — this gives the flavors time to meld together.
2
Prep your veggies. Shred the iceberg lettuce into thin ribbons, slice the tomato into thin rounds, and finely dice the white onion. Pro tip: if you want that authentic McDonald's taste, make sure the onions are diced very small so they distribute evenly in every bite.
3
Heat a non-stick skillet or griddle over medium-high heat. Place the vegan sesame seed bun halves cut-side down and toast them until they are light golden brown and slightly crispy. Toasting is crucial here; it creates a barrier so the sauce doesn't make the bread soggy.
4
Turn the heat up slightly and add the plant-based patty to the pan. Season the top side with salt and pepper. Cook for about 3-4 minutes until you get a nice, dark sear. Flip it over, season the other side, and immediately place the slice of vegan cheese on top. Cover the pan with a lid for the last minute of cooking to help the vegan cheese melt properly — it can be stubborn compared to dairy cheese!
5
Time to build the McPlant: spread a generous layer of the vegan sauce on both the top and bottom toasted buns. On the bottom bun, layer the diced onions, pickles, shredded lettuce, and then the tomato slices.
6
Carefully place the hot, cheesy patty onto the bed of veggies and crown it with the top bun. Give it a very light press so everything stays together, then serve immediately while it's hot and the lettuce is still crisp.