These viral Big Mac Tacos, also known as smash burger tacos, have taken social media by storm, and I couldn’t resist creating a vegan version. With homemade Big Mac sauce, these tacos will transport you back to the iconic McDonald’s meal. This delicious food trend lives up to the hype, and the best part is that they’re incredibly easy to make!
SAY HELLO TO YOUR NEXT TACO OBSESSION!
In my world, these vegan Big Mac tacos have become a weeknight dinner staple, and they’re delicious and fun to prepare! Who wouldn’t enjoy smashing a burger, right? Ahaha 🤣
These tacos are a delicious combination of vegan ground beef, vegan cheddar slices, creamy Big Mac sauce, tangy pickles, and crunchy lettuce, all wrapped in a crispy flour tortilla. They are sure to be a hit with anyone you serve them to!
Let’s jump in, and I’ll share all my tips on creating these tasty handheld tacos.
Why You’ll Love This Recipe
- Incredibly Easy. With everything cooking in a single pan and in less than 20 minutes, makes these the fastest tacos you’ve ever made.
- Family Favourite. Whenever I make these, they’re a crowd-pleaser, and the best part is you can let everyone assemble their tacos with the toppings they desire.
- Full of flavour. While quick recipes can sometimes skimp on taste, these tacos do not. They feature a zesty Big Mac sauce drizzled on top, ensuring every bite is super flavourful.
🌮 What Exactly Is A Big Mac Taco AKA Smash Burger Taco?
It’s a taco version of the famous Big Mac burger. What sets it apart is the use of the smash burger technique. This method involves pressing a ball of ground beef into a thin layer and then adding it to a hot pan, allowing it to sear and get those crispy edges.
Ingredient Notes
Here is what you’ll need to make these burger-inspired tacos. I’ve included the complete list of ingredients, amounts, and instructions in the recipe card below.
This recipe consists of 2 parts. Here is what you’ll need for the homemade Big Mac sauce:
- Vegan Mayo – This is the base of the sauce. I used Hellmann’s vegan mayo to create that authentic taste but you’re welcome to use your fave brand of vegan mayo.
- Sweet Pickle Relish – Adds the perfect sweetness and a fun texture.
- Ketchup – Adds colour and a tangy sweetness that is key in this sauce.
- Yellow Mustard – Brings the zesty flavour.
- Spices – I used pantry staples like onion powder, garlic powder, and paprika to elevate the savoury flavour.
- White Vinegar – Adds acidity to achieve a perfectly balanced flavour while also thinning the sauce.
Now, for the tacos, you will need the following:
- Vegan Ground Beef – I like using Beyond Meat; this brand resembles the texture and flavour of ground beef.
- Mini Flour Tortillas – These petite soft tortillas provide the perfect holder for wrapping up all the deliciousness of these tacos.
- Iceberg Lettuce – Adds a satisfying crunch to each bite.
- Pickles – Choose your favourite kind, like dill pickles, a Big Mac classic.
- Vegan Cheddar Slices – I like to use the Violife brand; shredded vegan cheese works just as well.
- Sesame Seeds & Chives – You can use both as garnishes, with the sesame seeds adding that burger bun-inspired touch. 😉
Step By Step Instructions
1. Mix all Big Mac sauce ingredients in a bowl until well combined. Adjust seasonings with extra pickle relish or vinegar to your taste if needed.
2. Divide the vegan ground beef into six even portions. Flatten out each piece into a thin layer onto the mini flour tortillas.
3. Heat a large nonstick pan over medium-high heat. Once the pan is hot, add the tacos beef side down and cook for 3-4 mins or until crispy and browned (no additional oil is needed here since there is enough grease in beyond meat).
4. Reduce the heat to low and flip the taco over so that the tortilla is on the bottom, placing a slice of cheese on top of the beef. Cover and cook for 2-3 minutes until the cheese melts and the tortilla crisps. (Note that vegan cheese may not melt as well; microwave for 30 seconds to speed up this process if needed).
5. To assemble, top the tacos with shredded lettuce, pickles, and a drizzle of Big Mac sauce or use it as a dipping sauce. Finish with a sprinkle of sesame seeds and chives. Enjoy immediately.
Recipe Tips & Notes
- Thaw vegan ground beef in the fridge overnight if it is frozen. Also, you can substitute it with three Beyond Beef patties, which should equal about 340g.
- Make the Big Mac sauce ahead of time. Store it in the fridge, tightly wrapped or in an airtight container for up to five days.
- Trim the slice of vegan cheese into smaller squares to allow some of the beef patties to peek through, or use shredded cheese.
- Preheat your pan briefly before placing the taco beef side down. Listen for that sizzling sound to confirm it’s hot enough.
Serving Suggestions
These tacos are so good on their own, but they pair perfectly with your favourite fries or some tasty tater tots.
If you’re looking for fun drink ideas with these tacos, try this Strawberry Basil Lemonade or Passion Fruit Iced Tea.
How To Store
Enjoy these tacos when freshly made, but you can refrigerate them for up to 3 days if you have leftovers.
Reheat the tacos over medium heat in a pan on the stove, in an air fryer, or microwave until warmed through, removing the lettuce so it doesn’t get soggy.
You can prepare the Big Mac sauce in advance and refrigerate it for up to one week in an airtight container.
Frequently Asked Questions
For this recipe, it’s best to use flour tortillas as they are more pliable than corn tortillas and taste closer to hamburger buns.
This recipe doesn’t call for oil; the fat in the Beyond Meat should provide sufficient grease.
I will usually grab the nearest available lid, preferably a large pot lid, which should fit over your pan.
⭐️ MORE EASY RECIPES
- Mushroom Pesto Pasta (30 Mins)
- Sunomono Cucumber Salad
- Sweet & Sticky Tofu (20 Mins)
- Vegan Egg Salad Sandwich
- 20 Min Teriyaki Tofu (One Pan)
- Garlic Chili Udon Noodles (15 Mins)
DID YOU MAKE THESE BIG MAC TACOS?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Vegan Big Mac Tacos
Ingredients
Big Mac Sauce
- 1/2 cup vegan mayo
- 2 tbsp sweet pickle relish
- 2 tbsp ketchup
- 1/2 tbsp yellow mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- thin with a splash of white vinegar (about 1/2 – 1 tsp)
Tacos
- 340 grams vegan ground beef, thawed (beyond meat)
- 6 mini flour tortillas
- 6 vegan cheddar slices (or shredded cheese)
- shredded iceberg lettuce
- dill pickle slices
- sesame seeds
- fresh chives, chopped
Instructions
- Mix all Big Mac sauce ingredients in a bowl until well combined. Adjust seasonings with extra pickle relish or vinegar to your taste if needed.
- Divide the vegan ground beef into six even portions. Flatten out each piece into a thin layer onto the mini flour tortillas.
- Heat a large nonstick pan over medium-high heat. Once the pan is hot add the tacos beef side down (listen for that sizzling sound to confirm it's hot enough) and cook for 3-4 mins or until crispy and browned (no additional oil is needed since there is enough grease in beyond meat).
- Reduce the heat to low and flip the tacos over so that the tortilla is on the bottom, placing a slice of vegan cheese on top of the beef. Cover and cook for 2-3 minutes until the cheese melts and the tortilla crisps. (Note that vegan cheese may not melt as well; microwave for 30 seconds to speed up this process if desired).
- To assemble, top the tacos with shredded lettuce, pickles, and a drizzle of Big Mac sauce or use it as a dipping sauce. Finish with a sprinkle of sesame seeds and chives. Enjoy immediately.
Video
Notes
- Thaw vegan ground beef in the fridge overnight if it is frozen. Also, you can substitute it with three Beyond Beef patties, which should equal about 340g.
- Make the Big Mac sauce ahead of time. Store it in the fridge, tightly wrapped or in an airtight container for up to five days.
- Trim the slice of vegan cheese into smaller squares to allow some of the beef patties to peek through, or use shredded cheese.
- Preheat your pan briefly before placing the taco beef side down. Listen for that sizzling sound to confirm it’s hot enough.
Hi, I was trying to find your email for a roundup and stumbled on this post. I have to try this recipe. I can’t remember the last time I had a Big Mac and I love the idea of having it in a taco. So creative!
Such a fun & tasty recipe! The homemade big mac sauce is incredible. I love using it as a dip! This was my first time trying pickles in tacos and it’s amazing. Excited to make these again soon!