Macdonald's Vegan Burger Recipe

Macdonald's Vegan Burger

The vegetables so here I have taken some carrots some onions

I've also chopped some beans and the thing you don't have to chop are some

peas okay so now I've taken some pre boiled potatoes which I kept unpeeled

overnight in the refrigerator now it's very very important to keep it operator

in the refrigerator for a minimum of six hours all right so  to keep all

 vegetables in a separate bowel and keep all the vegetables in hot water for

about ten minutes now this will really help the burger body to have a more

balanced taste in the meanwhile refresh some rice flakes under

running water now rice leaks are also known as beaten rice in some places so using rice flakes for Macdonald's Vegan Burger 

is very important as rice flakes will give more strength and volume to

the vegetables with the potatoes so when the rice flakes are soft and you're able

to combine them together that means you're done with them at this point

going to make a particular spice mix for the burger patty so we're gonna add some

garlic powder some turmeric powder some mango powder some cumin powder some

dried parsley some paprika and some salt we're gonna mix everything together and

you can clearly see that the color of the spice mix matches quite a lot I can

almost make veggie burger pipey now I've kept a pan or a low flame and we're

gonna add some unsalted butter now you cannot use salted butter here I salt

will quickly drain the moisture in the vegetables so if you want to know what

alternatives or butter you can use for that you'll have to read my blog post at

this point  chopped onions and cook until the onions become translucent for our 

Macdonald's Vegan Burger

which can take you about 45 minutes now in the onion becomes translucent

you're gonna dump in our beans and  carrots and we're going to mix

everything together we're gonna let the vegetables cook for around two to three

minutes on a low flame and then add our piece and again cook everything for

around five minutes or until the vegetables are just little bit soft

finally after five minutes  and dump in mashed potatoes and now I add

salt now as soon as you add salt the potatoes will start to release the

moisture and still help everything to combine together then just gonna add

the spice mix which we made earlier and as soon as you add the spice mix turn

the flame off we can relate the vegetable mixture cool down for five

minutes so that we can easily work with it at this point add some rice

flakes and mash everything together now and combine everything

together into a perfect patty okay so now take some cling wrap and

try to roll my veggie mixture into it now be careful and make sure you keep

things tight gonna do is tie some elastic

bands on the corner so that I can further squeeze everything together

then we're just gonna keep this massive veggie sausage in the freezer for a

minimum of 15 minutes and maximum of 30 minutes in the meanwhile make

a batter for my burger patty so  take some all-purpose flour some

corn starch and some yellow cornmeal you're gonna add some salt for seasoning

and mix everything together at this

point natural ice-cold water and whisk it into a thick batter not a

whisking for two minutes add some oil then do some push ups and whisk

it as thoroughly as possible so basically you want to incorporate

certain amount of air into it and if you're really very smart then simply use

a machine all right  veggie log out add cut into thick pieces 

 it so thick but I'll tell you what you putting

this veggie mixture into a freezer the starch in the potatoes and the rice 

flake is merged together and keep this patty impact and if you're wondering

that is keeping the veggie mixture for Macdonald's Vegan Burger in the freezer 

important well yes as I will keep core of the burger patty a little form and after taking the cling wrap out

of the corners you can easily squeeze them into the shape and size according

to your burger buns okay so we're gonna simply dip these

patties in our add a coated generously on both the sides and remove the excess

well you know the drill then finally just thump them in the breadcrumbs

mixture and I can store these patties in an airtight container

for five days in a freezer I can just simply fry them at 336 degree Fahrenheit

or 170 degrees centigrade it is basically on a medium flame well the

best oil to make the burger patties for Macdonald's Vegan Burger  is canola oil already find soybean oil 

but it can use any other oil of your own choice as you don't have to be so much

edgy about your own make veggie now we're going to fry them for 4 to 6 4 to

6 minutes on one side then flip them then again 4 to 6 minutes on the other

side but just make sure you don't flip these burger back ease and lot so we're

gonna fry them until they're golden brown  the crucial part which is assembling the

burger so simply I've taken a toasted

sesame bun so at the bottom comes the burger patty and at the top bun we're

gonna add some  moisture barrier and lettuce but here's a little

secret you know also at NAPA or some Chinese cabbage instead of lettuce yes

that's true not just flip the top part and that's it you're done.... 

Our YUMMY! Macdonald's Vegan Burgers are Ready.

HERE'S!

 I Edited Very Special Macdonald's Burger Sauce:

Mac Sauce:

at home and make a taste slightly better

than McDonald's so I use good mayonnaise quite simple it is just onion dill

pickles bit of vinegar a little bit of spices in there with a bit of mustard in mayonnaise

so this is by far the best recipe for the Big Mac sauce that I've tried 

so we've got 3/4 a cup of mayo here big tablespoon of mustard 2 tablespoons of

chopped up pickles and 2 tablespoons of the onion chopped up as well we've got a

bit of garlic powder a bit of spoonful that a bit of paprika same sort of

amount and bit of onion powder as well and some a little bit of garlic as well

because it just really brings out a bit of extra flavor but guys honestly it's

incredible make sure you try this stuff I'm making a big batch of it because it

is awesome and I'll put on everything right oh we are gonna get started with

the Big Mac sauce so this stuff you want

to make ahead of time if you can because when you put the onion in the pickle in

the sauce mixture the flavors combine and make a way better sauce so start off

by chopping up a round about half a pickle and dice it finely don't worry

about too much you know getting them even just chop them up nice and thin

then we're gonna cube up our onions into

tiny little kind of cubes next we're gonna put in our garlic

powder which is about a half teaspoon and same with the onion

powder and the paprika as well about a half teaspoon of that we want a big

tablespoon of mustard guys you can change this to taste 

that a really good stir you want to make sure these powders don't clump up and

leave dry bits because no one wants powdery sauce that wouldn't be very nice

but give it a hell of a good stir there and then we're gonna let that rest for a

while in the fridge after we've put in our tablespoon of vinegar 

white vinegar as well that is just as delicious and then we're gonna add a

little bit of sweetness I've got a bit of stevia here and I'm gonna put a

better half teaspoon of that in and then give that a good stir around so it

dissolves it dissolves a lot easier here in the vinegar than putting it into the

sauce and hoping that it dissolves in there otherwise people will be like why

did you put sand in your Big Mac sauce because it'll be crunchy so give that a

good stir as well it helps it to get a bit more runny as well it'll thicken up

as those powders absorb the moisture so

don't worry if it looks too runny at that point give it a hell of a taste and

- trust me that is amazing so the sauce was absolutely delicious super tangy

nice and piccolo and a bit oniony a little bit of garlicky and a slightly

sweet finish guys now I've got you drooling to have a Big Mac Sauce.