Big Mac Salad Recipe: Easy Cheeseburger Salad Bowl
This Big Mac Salad Recipe is a low-carb, keto-friendly twist on the classic burger—packed with seasoned beef, fresh veggies, and creamy dressing for all the flavor without the bun!
Ingredients
- 1 pound lean ground beef
- 1 tsp salt ½ tsp pepper, ¼ tsp garlic powder
- 6 cups shredded iceberg lettuce
- 1 cup shredded sharp cheddar cheese
- ½ cup diced onions
- ¼ cup diced dill pickles
- Toasted sesame seeds for garnish
- For the Big Mac Sauce:
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1 tsp yellow mustard
- 2 tbsp finely diced onion
- 1 tsp vinegar or lemon juice
- ¼ tsp paprika ⅛ tsp salt
Instructions
- Step 1: Cook the beef
- Heat a nonstick pan over medium-high heat. Add ground beef, breaking it into small pieces as it browns. Cook until no pink remains. Drain excess fat, then season with salt, pepper, and garlic powder. Set aside to cool slightly.
- Step 2: Make the Big Mac sauce
- Whisk all sauce ingredients until smooth. If too thick, add a splash of water. Let it sit to blend flavors (or refrigerate ahead).
- Step 3: Assemble the salad
- Divide lettuce into 4 bowls. Top each with ⅓ cup beef, cheddar cheese, onions, and pickles. Drizzle 3 tbsp sauce per salad, toss gently, and garnish with sesame seeds.
Notes
Store prepped beef and veggies separately for quick assembly later. For a keto-friendly option, use sugar-free relish. Add diced tomatoes if you like extra juiciness (a reader favorite!).