McDonald's McPlant (Copycat)

Recipe

1. 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. 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. 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. 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. 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. 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.