Big Mac Salad: A Flavorful Twist on a Classic Favorite
A lighter, veggie-packed version of the iconic Big Mac burger. This salad features seasoned ground beef, crispy romaine, tangy cheddar, pickles, and a creamy Big Mac-inspired sauce, offering all the classic flavors without the bun.
Servings: 4 servings
Calories: 450kcal
Ingredients
- 1 lb ground beef
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 6 cups chopped romaine lettuce
- 1 cup shredded cheddar cheese
- 1/2 cup dill pickles, chopped
- 1/4 cup diced onion
- Sesame seeds for topping (optional)
- For the Big Mac-style sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon pickle relish
- 1 tsp white vinegar
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Cook the ground beef: Heat a skillet over medium heat. Add the ground beef and cook until it’s thoroughly browned, breaking it apart with a wooden spoon. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder while cooking. Once cooked, drain any excess fat and set the beef aside.
- Make the Big Mac-style sauce: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon pickle relish, 1 teaspoon white vinegar, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder until smooth and well combined.
- Prepare the salad base: In a large bowl, place the 6 cups chopped romaine lettuce as your fresh, crunchy foundation.
- Layer the salad ingredients: Add the cooked ground beef, 1 cup shredded cheddar cheese, 1/2 cup chopped dill pickles, and 1/4 cup diced onion to the lettuce.
- Assemble and serve: Squeeze over the Big Mac-style sauce just before serving. Double the sauce for a creamier version. Optional: Sprinkle sesame seeds on top for added texture.
Notes
Use halal-certified ground beef if needed.
Store leftover cooked beef and sauce separately in airtight containers for up to 3 days.
Add grilled chicken instead of beef for a vegetarian-friendly adaptation (still not fully vegan).
Store leftover cooked beef and sauce separately in airtight containers for up to 3 days.
Add grilled chicken instead of beef for a vegetarian-friendly adaptation (still not fully vegan).