The ultimate next-level comfort food - vegan style! And don't worry, this Vegan Mac and Cheese Burger is not as complicated as it looks!
Vegan Mac and Cheese Burger
I've seen these burgers all over the place in the last year - and they had definitely made their way. into my recipe bucket list! Now, I've finally gotten around to making some of these for myself - obviously in a vegan version and I am excited to share this Vegan Mac and Cheese Burger recipe with you!
And don't you worry - making this burger might look more complicated than it actually is. Find the step-by-step process to making the burger buns in my tutorial below.
What you'll need
Ingredients for Mac and Cheese Burgers
- vegan burgers (such as Heck Veggie)
- gherkins
- lettuce & ketchup to serve
- plant milk
- nutritional yeast
- sea salt
- turmeric
- tomato paste
- vegan cheddar style cheese
- macaroni pasta (make sure it's vegan!)
- breadcrumbs
- gram flour
- plant milk
- oil to fry
For the bacon bits (optional)
- coconut chips
- soy sauce
- liquid smoke
- black pepper
- chilli powder
- maple syrup
- smoked paprika powder
Equipment
- 1 large non-stick frying pan
- 2 saucepans
- baking tray & parchment
- 2 bowls
How to make mac and cheese burger buns
These mac & cheese burger buns are definitely much easier to make than they seem at first. The key in creating them is to freeze them in the bun shape, before breading and frying them. That way they stay in shape properly during the cooking process and won't fall apart. But be careful: they still need gentle handling!
To create the mac and cheese, simply heat the plant milk over medium heat until it starts steaming, then add in the nutritional yeast, sea salt, turmeric, tomato paste, and vegan cheese. Stir occasionally until the cheese is fully melted - and your cheese sauce is ready. Next, prepare your macaroni according to packaging instructions, then add the cooked macaroni into the cheese sauce and set aside to cool for 15 minutes.
Wait until the mac and cheese are cold enough to handle, then form 4 mac & cheese buns with your hands. Best wet your hands before handling the buns as they can otherwise be a little sticky. If you have, you can also use burger rings to from your mac & cheese buns (this is what I've done). Gently press the mac & cheese mix into the rings evenly & firmly, then place the buns into the freezer for 20 minutes to half an hour to settle.
Prepare the coconut bacon
If you're making the coconut bacon bits to serve your burger, prepare these in the meantime: Coat the coconut chips in the rest of the ingredients and gently fry on a low/medium heat until the chips become crispy, sticky, and almost dry. Stay nearby as they can easily burn. Set them aside to cool and break them up with your fingers, if needed. Then prepare your vegan burgers according to packaging instructions.
Back to the burger buns
Remove the mac and cheese burger buns from the freezer and heat a little oil in a non-stick frying pan. In a bowl whisk up the gram flour and plant milk and coat every bun generously in the mix. Let the access liquid drip off. Cover in breadcrumbs on all sides and fry in the hot pan until golden all over. Be very gentle when turning the buns in the pan.
Assemble your burger
Slice your gherkins and assemble your burger with the mac and cheese buns, lettuce, ketchup, and gherkins! Yum!
This recipe is:
- 100% vegan
- crunchy & creamy at the same time
- egg free
- dairy free
- super cheesy
- not as complicated as it looks
- really delicious
- super tasty
- the ultimate comfort food!
You might also enjoy these recipes:
📌 If you love Pinterest you can pin any of the images to your boards!
Print
Vegan Mac & Cheese Burger
- Prep Time: 45
- Cook Time: 25
- Total Time: 1 hour 10 minutes
- Yield: 2 burgers 1x
- Category: Burger
- Method: Frying
- Cuisine: American
- Diet: Vegan
Description
This vegan mac & cheese burger is the ultimate next level comfort food!
Ingredients
- 2 vegan burgers
- 2 gherkins
- lettuce & ketchup to serve
For the Mac & Cheese Buns:
- 300ml plant milk
- 2 tbsp nutritional yeast
- 1 tsp sea salt
- a pinch of turmeric
- 1 tbsp tomato paste
- 100g vegan cheddar style cheese, shredded
- 150g macaroni pasta
- 100g breadcrumbs
- 3 tbsp gram flour
- 5 tbsp plant milk
- oil to fry
For the bacon bits:
- 50g coconut chips
- 1 tbsp soy sauce
- 1 tsp liquid smoke
- 1⁄4 tsp black pepper
- 1⁄4 tsp chilli powder
- 1 tsp maple syrup
- 1⁄4 tsp smoked paprika powder
Instructions
- Start by preparing the mac & cheese buns. Heat the plant milk over medium heat until it steams, then add in the nutritional yeast, sea salt, turmeric, tomato paste and vegan cheese. Stir occasionally until the cheese is fully melted and all ingredients combined to a cheese sauce.
- In the meantime prepare your macaroni according to packaging instructions.
- Add the cooked macaroni into the cheese sauce and set aside to cool for 15 minutes.
- Once the mac & cheese are cold enough to handle, form the 4 mac & cheese buns with your hands. Place them on a lined tray and place them in the freezer for 20 minutes.
- In the meantime prepare your bacon bits: Coat the coconut chips in the rest of the ingredients and gently fry on a low/medium heat until the chips become crispy, sticky and almost dry. Stay nearby as they can easily burn. Set them aside to cool and break them up with your fingers, if needed.
- Prepare your vegan burgers according to packaging instructions.
- Remove the burger buns from the freezer and heat a little oil in a non-stick pan. Whisk up the gram flour and plant milk in a small bowl and coat every bun generously in the mix. Cover with the breadcrumbs on all sides and fry in the hot oil until golden. Be very gently when turning the buns in the pan.
- Slice your gherkins and assemble your burger with the maz & cheese buns, lettuce, ketchup and gherkins!
Keywords: vegan burger, vegan mac & cheese burger, vegan mach & cheese, mac and cheese, vegan mac and cheese
*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.
© Romy London / Romina Callwitz | All images and content are copyright protected. Please do not use my images and content without permission. If you wish to re-publish any recipes or images, please get in touch via email. Thanks for your support!
💭 Leave a Comment