Big Mac Salad
Enjoy this Big Mac Salad recipe, a low-carb, keto-friendly twist on the classic burger with fresh ingredients and creamy Big Mac sauce!
Equipment
- Skillet
- Mixing Bowl
Ingredients
Salad Base
- 1 lb ground beef (80/20) seasoned with salt, pepper, and Worcestershire sauce
- 4 cups iceberg or romaine lettuce chopped
- 1/2 cup cheddar cheese shredded
- 1/4 cup dill pickles diced
- 1/4 cup red onion thinly sliced
Big Mac Sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp dill pickle relish
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp white vinegar
Instructions
- Heat a skillet over medium-high heat and add a splash of oil.
- Brown the ground beef, breaking it up into small crumbles.
- Season with salt, pepper, and Worcestershire sauce. Cook until no pink remains, then remove from heat and let cool slightly.
- Chop the iceberg or romaine lettuce into bite-sized pieces.
- Thinly slice the red onion and dice the dill pickles.
- Shred cheddar cheese if using a block instead of pre-shredded.
- Whisk together mayonnaise, ketchup, mustard, and pickle relish.
- Add onion powder, garlic powder, paprika, and white vinegar.
- Mix well and refrigerate for 10-15 minutes for the flavors to meld.
- Layer the salad base on a plate or bowl.
- Spoon warm ground beef on top.
- Drizzle generously with Big Mac sauce.
- Garnish with sesame seeds or crispy bacon (optional).
Notes
Store leftovers in an airtight container for up to 2 days. Keep dressing separate to prevent soggy lettuce. Can be meal prepped by cooking beef ahead of time.