James Arthur’s Vegan Big Mac Recipe

Add black beans to a tray and bake at 180ºC for 20 minutes until dried out, stirring halfway.

Add all burger ingredients to a food processor.  Mix until combined. Transfer to a surface and knead until combined. Let rest for 5 minutes, split into half and press into two ¼” vegan patties about 8” round.  Let sit until ready to cook.

To make the bun, add the soy milk, warm water, yeast, and sugar into a large bowl. Let sit for a few minutes add the oil and whisk to combine along with the flour and salt.  Stir to combine, transfer to a lightly floured surface and knead to form a ball.

Transfer to a greased bowl, and cover with cling film. Let rise until doubled in size, about 30-40 minutes. Punch down the dough and shape into a large ball. Place into a greased  8” high edge cake tin sitting on a lined tray. Press slightly to flatten. Cover and let rise.

Mix water and agave syrup together, brush all over the bun and sprinkle with sesame seeds.

Bake at 180ºC or 30 minutes until golden brown.  Let cool completely, then slice into thirds.

To make the sauce mix all ingredients together in a bowl, keep in the fridge until ready to use.

Fry the black bean burger patties in oil until crispy around the edges on both sides.

Arrange the bottom bun on a serving tray, top with burger sauce.  Top with chopping onions, shredded lettuce, slices of vegan cheese and one of the black bean patties and sliced pickles. Top with the middle bun layer and spread with more big mac sauce, onion, lettuce, pickles, second bean burger and top with sauce and top bun. Enjoy!