Moving Mountains Sausage Burger Review + Vegan McMuffin Recipe

Over the last few years, the Moving Mountains ‘bleeding’ B12 burger has taken the world by storm, and with good reason: it is arguably the most meat-like vegan burger in texture and flavour currently on the market. It’s only recently, however, that we’ve been able to purchase Moving Mountains products in UK supermarkets. New products you might see on the shelves of Sainsbury’s include sausages, hot dogs and sausage burgers. We all have that one product that we long to find a delicious vegan version of. For me, that product is the sausage burger. It is no exaggeration (well, maybe a little) to say that my life is complete now that I’ve found the Moving Mountains sausage burger!

I’ve replaced the egg in this McVegan Muffin with a marinated eggy tofu patty

All good things come at a price, however, and the price tag for this is quite hefty at £4.50 for two burgers. When I asked members of the Vegan UK Facebook group how they felt about this product, several responded to say that although they loved the taste, the price is too expensive. Stuart Walsh described the product as “the absolute best. However, the price reflects this and then some.” Others, like Angela Varley, felt that the texture is “too fleshy”, so if you don’t want a realistic meat-like experience then steer clear. I agree that the texture is very meaty, in fact I would say it tastes more like sausage than any vegan sausage I’ve tried. For me, and I’m sure for many others, this is a plus as I did enjoy the taste of sausage when I was a meat-eater.

Apart from the sausage burger, the eggy sauce is the star of this show!

I know there is already a multitude of vegan breakfast sandwich recipes already gracing the internet, but there is nothing else I’d rather do with a sausage burger than slap it on a muffin and smother it in eggy sauce, so that’s exactly what I did. The vegan cheese slice is melted onto the burger in the pan, while the egg is replaced with a marinated eggy tofu patty. Finally, it’s topped off with runny eggy sauce, which I could honestly eat all day, every day! I served these up with shop bought hash browns, which I oven baked and then finished off in the frying pan for that uber-fatty, luxurious breakfast feel.

My final rating of this product is based entirely on the product itself, which in my opinion couldn’t be better. However, due to the hefty price tag these will only be an occasional treat in our household.

Disclaimer: I am not in any way affiliated with this product or its manufacturers. I was not asked to review this product, and I did purchase it myself. Any views I express in this post are my own.

Moving Mountains Sausage Burger… My Verdict:

McVegan Breakfast Muffin (serves 2):


For the eggy tofu patties:

  • Small block tofu (approx 280g, pressed if needed – I used Tofoo brand, which doesn’t require pressing)
  • 1 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp black salt
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric

For the eggy sauce:

  • 1 tbsp nutritional yeast
  • 1 tbsp oil
  • 1 tsp cornflour
  • 1/2 tsp black salt
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric

The rest:

  • Two Moving Mountains sausage burgers
  • Two cheese slices (I used Violife)
  • Two English breakfast muffins
  • Tomato ketchup
  • Olive oil, for frying


  1. To make the eggy tofu patties: Slice the tofu into two thick slices. Add the oil to a shallow bowl and coat the tofu with it. Mix the rest of the patty ingredients and cover the tofu slices on both sides. Leave to marinate for 15-30 minutes.
  2. To make the eggy sauce: Add all the ingredients to a blender, plus 1/4 cup water, and blend until mixed well.
  3. Heat a little oil in a large frying pan and place over a medium heat. When hot, add the sausage burgers and cook according to package instructions. Place a cheese slice on top of each burger and add a splash of water to the pan. Place a lid on the pan and turn up the heat. When the cheese has melted, turn off the heat and keep the burgers warm until serving.
  4. Meanwhile, heat a little more oil in a frying pan and place over a medium heat. When hot, add the eggy tofu patties and cook for 2-3 minutes each side until golden.
  5. Just before serving, toast the muffins in a frying pan and warm the sauce in a saucepan until thickened.
  6. To serve, place the bottom half of the English muffin on a plate. Top with a dollop of tomato ketchup, then the burger, then the tofu patty. Pour on a little of the eggy sauce and add the top of the muffin. Serve immediately.

Published by Sara Walker-Phillips

Hi, I'm Sara (pronounced Sarah). I live in Stoke-on-Trent, UK with my partner Steve and my two sons, six-year-old Frankie and fourteen-year-old Connor, who has autism and severe learning difficulties. I am a huge food lover and have been vegan for five years.

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