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These vegan cheeseburger cups are everything you love about a classic fast food burger, baked into golden, flaky biscuit dough! Each cup is stuffed with savoury vegan beef crumble, melty vegan cheese, diced onion, crisp lettuce, tangy pickles, and a drizzle of homemade Big Mac-style sauce. They’re easy, satisfying, and perfect for a quick summer lunch.

There’s something so fun about turning fast food favourites into cozy, homemade snacks—and these cheeseburger cups are exactly that. Over the years, Liv and I have made everything from scratch, from sliceable vegan mozzarella to our own burger buns, but I always found the most satisfying recipes come from leaning into convenience in a creative way. Think: golden, flaky biscuit dough containing all the flavours of a Big Mac, made completely plant-based. I’ll hold for the applause.

The process couldn’t be more simple, promise!

What I love most about this recipe is how simple and satisfying the process was when I first made them. Pressing the biscuit dough into muffin tins feels almost meditative, each one forming the perfect little cup. As they bake, the edges turn golden and crisp while the centers stay soft and fluffy. Just pop them out when they’re done and serve. It’s an easy, hands-on method that delivers every time. Here’s why!

  1. Make-ahead sauce: Whip up a batch of my easy vegan Big Mac sauce ahead of time and keep it in the fridge. It’s perfect for quick meals, dipping, or drizzling over these biscuit cups on the fly.
  2. Store-bought biscuit dough: Using pre-made Pillsbury biscuit dough means no mess, kneading, or dough drama – just press it into the muffin tin and watch them rise.
  3. Minimal dishes, major payoff: Everything is assembled and baked together in a muffin tin, making cleanup a breeze and leaving you with perfect portions for easy serving or storing.

Does it really taste like a Big Mac?

Do you believe you really can replicate Big Mac sauce without the eggs, dairy, or mystery ingredients? You better! And after plenty of recipe testing, I’ve learned exactly what works (and what doesn’t).

The key is balance for me: creamy vegan mayo, a touch of relish, tangy mustard, and just the right amount of vinegar and spices. Too much sweetness and it starts tasting like a pickle dip; too little, and it’s just… orange mayo. After testing it on everything I’ve found the homemade sauce version hits way closer to the original than anything store-bought.

A couple of pointers for better flavour:

Use a tangy, not-too-sweet relish. A dill or sweet pickle relish works, but avoid anything too sugary or chunky. It throws off the balance and overpowers the sauce.

Stick to store-bought vegan mayo. Homemade versions tend to separate or lack the signature creaminess; a thick, neutral vegan mayo gives the most consistent texture and taste.

Enjoy! If you make this recipe or just love the look of it and think someone else should try it, feel free to share it on Facebook or Instagram, don’t forget to tag me @gregsvegangourmet! It would also make my day if you left a comment below with a recipe rating! Thank you for browsing! 😊

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Vegan Cheeseburger Cups with Big Mac Sauce (Pillsbury Biscuits)

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  • Author: Greg Bellefontaine
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: 10
  • Category: appetizer
  • Method: baked
  • Cuisine: american
  • Diet: Vegan
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Description

These Vegan Big Mac Bombs have a soft biscuit base, and loaded with all the Big Mac ingredients and sauce you know and love. Vegan beef crumble, onion, lettuce and tangy sauce make these Vegan Big Mac Bombs the ultimate easy summer snack!

Ingredients

Vegan Big Mac Sauce

  • ½ cup Vegan Mayo
  • 3 tablespoon diced dill pickle or Sweet Pickle Relish
  • 2 tablespoon BBQ Sauce
  • 1 1/2 tablespoon Yellow Mustard
  • 1 tablespoon Vinegar
  • 1 teaspoon Paprika
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder

For the Pizza Bombs

  • 1 package store bought Pillsbury biscuit dough
  • 1 1/2 cups vegan shredded cheese
  • 1 cup plant-based milk
  • 1 tbsp parsley
  • 1 tbsp nutritional yeast
  • 1/4 diced white onion
  • 2 cups vegan ground beef
  • 1 cup chopped lettuce
  • 1 tsp black/white sesame seeds

Instructions

  1. Preheat the oven to 400 Degrees F.
  2. In a medium frying pan over medium heat, add the vegan ground beef and onion. Cook until beef is browned and warm throughout, and onion is translucent. Remove from heat and set aside.
  3. Add all Big Mac Sauce ingredients into a small bowl and whisk until combined. Set aside.
  4. meanwhile, in a small pot over medium heat add vegan cheese shreds, vegan milk, parsley and nutritional yeast. Whisk quickly and steadily until combined and melted throughout. Remove from heat and set aside.
  5. flatten all biscuits from package into approx 3’x3′ round disks and insert each in a non stick muffin pan, stack the ingredients by adding the ground beef mixture and cheese sauce. Bake in preheated oven for 8-10 minutes or until sides of biscuits are browned. Remove and let cool slightly.
  6. Top the Biscuit Bombs with vegan Big Mac Sauce, sesame seeds and Shredded lettuce. Serve while warm.

Did you make this recipe?

Share a photo and tag me @itslivb — I can’t wait to see what you’ve made!

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