Vegan (mac and) cheeseburgers

Why would you go through all the trouble of making vegan bacon burgers with a fried mac and cheese bun? Reread that description! It’s unbridled plant based decadence – entirely unhealthy while still being much better for you than an omnivorous version. Make this with Beyond Meat burgers and serve it to omnivores, to their sincere confusion about what they just ate! But keep all the extra helpings for yourself…

mac and cheese burger

Vegan bacon (mac and) cheeseburgers 
  • 1 box Daiya cheddar Mac and cheese
  • Aquafaba from a can of chickpeas
  • 1.5 cups arrowroot starch
  • 2 packages Beyond Meat burgers
  • 1 avocado
  • 1/2 batch Yuba Bacon* (recipe in link or below)
  • Ketchup
  • Kale or greens, optional
To prepare:
  • Prepare Daiya Mac and cheese according to box instructions. Divide Mac and cheese equally into large cup-shaped silicone molds and freeze for several hours or overnight — if you don’t have anything like this, you may spread 1-2 inches thick onto a parchment-lined cookie sheet and then cut out burger “bun” rounds with a donut cutter or glass after frozen and slightly defrosted.
  • Remove “buns” from molds. Dip each first into aquafaba and then arrowroot starch, set aside.
  • Heat frying oil (can test for readiness if a mac and cheese crumb thrown in bubbles quickly). Fry mac and cheese buns in batches, flipping each after a couple of minutes. Salt buns lightly and let drain on a paper towel while preparing other ingredients.
  • Drain some of the oil until only a thin layer remains – fry Yuba Bacon until crisp but not burnt, turning over to sear evenly. Let drain on paper towel.
  • Clean the rest of the oil out of the pan. Divide each beyond meat burger into 2 smaller patties and sear for a couple minutes on each side (take care not to over cook).
  • Clean & slice avocado, wash greens if using. To assemble, stack one patty, ketchup, beyond meat burger, avocado, bacon, greens, and additional mac and cheese bun to top. There may be extra mac and cheese buns but dip those in ketchup and eat them when no one is looking 😉 or freeze them for next time, if you are one of “those people” and have self control…



Yuba Bacon:

  • 1 package Hodo Soy fresh yuba
  • ¾ – 1 cup tamari*
  • 2 tbsp nutritional yeast,
  • 2 tbsp maple syrup
  • 2 tsp liquid smoke
  • 1 tsp paprika

*This is a lot of tamari, but the yuba doesn’t absorb all the marinade, and leftover can be kept in the fridge and reused for more bacon 😛

To prepare:

Unwrap the yuba. Trim the edges and then slice into four sections lengthwise to have long strips. Pull apart the yuba strips to be 2-3 sheets thick. Marinate minimum ½ hour or overnight. Fry in a bit of high-heat oil until crisp according to preference.

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