Big Mac Salad Recipe
Introduction
This Big Mac Salad brings all the classic flavors of the famous burger without the bun. It’s a fresh, satisfying dish perfect for a quick weeknight meal or a fun twist on a salad.
Ingredients
- 1 tablespoon neutral flavored oil (avocado oil, olive oil, etc.)
- 1 pound lean ground beef (85/15 or 90/10 preferred)
- 1 teaspoon salt (more or less to taste)
- ½ teaspoon freshly cracked black pepper (more or less to taste)
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 2 tablespoons dill pickle relish
- 1 teaspoon dried minced onion
- 1 teaspoon white vinegar
- 2 teaspoons sugar
- ¼ teaspoon salt (more or less to taste)
- 6 cups chopped romaine lettuce
- 1 cup shredded cheddar cheese
- ½ cup diced tomatoes
- ½ cup thinly sliced onions (white or red)
- ½ cup dill pickle slices
Instructions
- Step 1: Heat a large skillet over medium heat. Once warm, add 1 tablespoon of neutral flavored oil and swirl to coat the surface. Continue heating until the oil is hot and shimmery.
- Step 2: Add the ground beef, 1 teaspoon salt, and ½ teaspoon black pepper to the skillet. Cook, stirring frequently, until the beef is crumbled and no longer pink, about 7 to 10 minutes.
- Step 3: While the beef cooks, prepare the Big Mac sauce. In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish, dried minced onion, white vinegar, sugar, and ¼ teaspoon salt until fully combined. Taste and adjust seasoning if needed.
- Step 4: Divide the chopped romaine lettuce evenly among serving bowls.
- Step 5: Top the lettuce with the cooked ground beef, shredded cheddar cheese, diced tomatoes, sliced onions, and pickle slices.
- Step 6: Drizzle the Big Mac sauce over each salad and serve immediately.
Tips & Variations
- For a lighter sauce, substitute half of the mayonnaise with Greek yogurt.
- Add shredded iceberg lettuce for extra crunch.
- Use ground turkey or chicken as a leaner protein alternative.
- Include a drizzle of hot sauce for a spicy kick.
Storage
Store the cooked ground beef and Big Mac sauce separately in airtight containers in the refrigerator for up to 3 days. Keep the chopped lettuce and salad toppings fresh until ready to serve. When reheating the beef, warm it gently in a skillet or microwave. Assemble the salad just before eating to maintain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the Big Mac sauce ahead of time?
Yes, the sauce can be made up to 2 days in advance. Keep it refrigerated in a covered container and stir before serving.
What can I use instead of dill pickle relish?
If you don’t have dill pickle relish, finely chopped dill pickles or a mix of chopped pickles and a dash of pickle juice can work as a substitute.
PrintBig Mac Salad Recipe
This Big Mac Salad is a delicious and healthier twist on the classic fast-food favorite. Featuring seasoned lean ground beef, fresh chopped romaine lettuce, cheddar cheese, tomatoes, onions, and pickles, all drizzled with a creamy, tangy Big Mac-style sauce, this salad offers all the flavors of a Big Mac without the bun. Perfect for those craving the taste of a burger in a fresh, low-carb format.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Burger Meat
- 1 tablespoon neutral flavored oil (avocado oil, olive oil, etc.)
- 1 pound lean ground beef (85/15 or 90/10 preferred)
- 1 teaspoon salt (more or less to taste)
- ½ teaspoon freshly cracked black pepper (more or less to taste)
For the Big Mac Sauce
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 2 tablespoons dill pickle relish
- 1 teaspoon dried minced onion
- 1 teaspoon white vinegar
- 2 teaspoons sugar
- ¼ teaspoon salt (more or less to taste)
For the Salad
- 6 cups chopped romaine lettuce
- 1 cup shredded cheddar cheese
- ½ cup diced tomatoes
- ½ cup thinly sliced onions (white or red)
- ½ cup dill pickle slices
Instructions
- Prepare the Burger Meat: Heat a large skillet over medium heat. Once the skillet is hot, add 1 tablespoon of neutral flavored oil and swirl it to coat the surface evenly. Heat the oil until it becomes hot and shimmery, indicating it’s ready for cooking.
- Cook the Ground Beef: Add 1 pound of lean ground beef to the skillet along with 1 teaspoon salt and ½ teaspoon freshly cracked black pepper. Stir frequently, breaking the beef into crumbles as it cooks. Continue until the beef is browned completely and no longer pink, approximately 7 to 10 minutes. Remove from heat.
- Make the Big Mac Sauce: While the beef cooks, combine ½ cup mayonnaise, 1 tablespoon ketchup, 2 tablespoons dill pickle relish, 1 teaspoon dried minced onion, 1 teaspoon white vinegar, 2 teaspoons sugar, and ¼ teaspoon salt in a small mixing bowl. Whisk the ingredients thoroughly until smooth and well combined.
- Taste and Adjust the Sauce: Sample the Big Mac sauce and adjust the seasoning if needed by increasing any ingredient to enhance flavor. Set the sauce aside to let the flavors meld until ready to serve.
- Assemble the Salad: Evenly divide 6 cups of chopped romaine lettuce among serving bowls. Top each bowl with equal portions of the cooked ground beef, 1 cup shredded cheddar cheese, ½ cup diced tomatoes, ½ cup thinly sliced onions, and ½ cup dill pickle slices.
- Serve with Sauce: Drizzle the prepared Big Mac sauce generously over the salad toppings. Serve immediately to enjoy the freshest flavors and textures.
Notes
- You can substitute light mayonnaise or Greek yogurt for a lighter sauce option.
- The sugar in the sauce balances the tanginess of the vinegar and the savoriness of the pickles but can be reduced or replaced with a sugar substitute for a lower sugar version.
- Use freshly ground black pepper to ensure the best flavor in the beef seasoning.
- This salad is best served fresh to keep lettuce crisp and ingredients vibrant.
Keywords: Big Mac Salad, ground beef salad, burger salad, low carb salad, Big Mac sauce, healthy burger recipe
