Big Mac Salad
This Big Mac Salad packs all the nostalgic flavor of a classic fast-food burger—seasoned beef, melty cheese, crunchy lettuce, dill pickles, and a tangy "special sauce" style dressing—into a lighter, bun-free salad that’s weeknight-friendly and great for meal prep.
Ingredients
- 1 lb lean ground beef 90/10 or 93/7
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground if possible
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 head iceberg lettuce chopped, about 6 cups
- 2 cups romaine lettuce shredded, optional but recommended
- 1 cup cheddar cheese shredded, medium or sharp
- 1/2 cup yellow onion finely diced
- 1 cup dill pickle chips or chopped dill pickles
- 1 cup grape or cherry tomatoes halved
- 2 Tbsp sesame seeds optional, for garnish
- 1/2 cup mayonnaise
- 2 Tbsp ketchup
- 2 Tbsp yellow mustard
- 2 Tbsp finely chopped dill pickles or dill pickle relish use dill, not sweet; up to 3 Tbsp to taste
- 1 1/2 Tbsp white vinegar
- 1 Tbsp finely grated onion
- 1 tsp sugar or granulated sweetener for keto
- 1/2 tsp smoked paprika or regular paprika
- 1/4 tsp garlic powder for dressing
- 1/4 tsp onion powder for dressing
- salt and black pepper pinch, to taste, for dressing
- 2 Tbsp water or pickle juice up to 3 Tbsp, to thin dressing
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a spatula. Cook for 6–8 minutes, until browned and no longer pink. Drain excess grease if needed.1 lb lean ground beef
- Sprinkle the cooked beef with kosher salt, black pepper, onion powder, and garlic powder. Stir and cook for another 1–2 minutes so the spices bloom and coat the beef. Taste and adjust seasoning, keeping in mind the dressing and pickles will add more salt.1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder
- Turn off the heat and let the seasoned beef sit for 5–10 minutes until warm but not piping hot to avoid wilting the lettuce.
- In a medium bowl, whisk together the mayonnaise, ketchup, yellow mustard, chopped dill pickles or relish, white vinegar, grated onion, sugar, paprika, garlic powder, onion powder, and a pinch of salt and pepper. Add 2 tablespoons of water or pickle juice and whisk again. If the dressing is still too thick, whisk in up to 1 more tablespoon until it reaches a creamy, pourable consistency.1/2 cup mayonnaise, 2 Tbsp ketchup, 2 Tbsp yellow mustard, 2 Tbsp finely chopped dill pickles or dill pickle relish, 1 1/2 Tbsp white vinegar, 1 Tbsp finely grated onion, 1 tsp sugar, 1/2 tsp smoked paprika or regular paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, salt and black pepper, 2 Tbsp water or pickle juice
- Taste the dressing and adjust to your liking—add a bit more vinegar or mustard for tang, or a pinch more sugar for sweetness, as desired.
- In a large salad bowl or on a platter, add the chopped iceberg lettuce and shredded romaine. Pat the greens dry with a kitchen towel or use a salad spinner so they stay crisp and hold the dressing well.1 head iceberg lettuce, 2 cups romaine lettuce
- Scatter the warm ground beef evenly over the lettuce. Top with shredded cheddar cheese, finely diced onion, dill pickle chips or chopped pickles, and halved grape or cherry tomatoes. Sprinkle with sesame seeds if using.1 lb lean ground beef, 1 cup cheddar cheese, 1/2 cup yellow onion, 1 cup dill pickle chips or chopped dill pickles, 1 cup grape or cherry tomatoes, 2 Tbsp sesame seeds
- Just before serving, drizzle the Big Mac sauce dressing over the salad. If you prefer or expect leftovers, serve the dressing on the side so everyone can add their own. Gently toss so the dressing coats the lettuce and beef without crushing the toppings.
- Serve the salad right away while the beef is still slightly warm and the lettuce is crisp.
Notes
Storage: Keep cooked ground beef in an airtight container in the fridge for up to 3–4 days, dressing for 5–7 days, and chopped lettuce/veggies separately for 2–3 days. Reheat beef gently until just warm before assembling. For meal prep or packing lunch, store components separately and combine right before eating to prevent soggy lettuce. For keto, use sugar-free ketchup and a low-carb sweetener in the dressing and consider skipping the tomatoes.
Love this recipe?Follow us at @thenandnowspace for more