Easy Big Mac Salad Recipe

I made a Big Mac Salad Low Carb that somehow nails the whole burger in a bowl, and the sauce is the part I can’t stop talking about.

I’m obsessed with this Big Mac Salad because it hits the guilty-pleasure spot without the bread mess. I love the char of ground beef tossed with crunchy iceberg lettuce and all those tangy pickly notes in the sauce.

The Keto Big Mac Salad Dressing is creamy, bright, and weirdly nostalgic, like the burger got compressed into a bowl. It fills me up but doesn’t leave me dragging.

And it’s one of those go-to meals I actually want for lunch two days in a row. Simple, loud flavors.

Salad that behaves like a cheeseburger. Yeah, I’ll eat this anytime.

No regrets.

Ingredients

• Basically juicy beef brings protein and burger vibe.
• Worcestershire gives an umami boost, slightly tangy twist.
• Kosher salt makes everything pop, use lightly.
• Black pepper adds a warm bite, little edge.
• Oil helps brown the meat, it’s neutral in flavor.
• Iceberg lettuce provides big crunch and fresh base.
• Onion brings a sharp bite and a bit of sweetness.
• Cheese melts into creamy, comforting burger-y goodness.
• Plus tangy pickles give that classic burger punch.
• Mayonnaise is the creamy backbone of the special sauce.
• Ketchup adds tomato tang, it’s that familiar fast-food note.
• Mustard gives a bright, vinegary lift to the sauce.
• Relish adds sweet-sour bits and little texture pops.
• Vinegar adds zip and cuts through the richness.
• Onion powder gives subtle, even onion roundness without chunks.
• Garlic powder brings a gentle garlicky hum, not overpowering.
• Paprika adds color and a mild, smoky warmth.
• Pinch of sugar sweetens the sauce slightly, balances the tang.

Ingredient Quantities

• 1 lb (450 g) ground beef, 80/20 if you can
• 1 tsp Worcestershire sauce
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil for cooking (vegetable or canola)
• 1 medium head iceberg lettuce, cored and chopped (about 6 cups)
• 1 small yellow or red onion, finely chopped (about 1/2 cup)
• 4 oz (1 cup) shredded American or mild cheddar cheese
• 6 to 8 dill pickle slices, chopped or quartered
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 2 tbsp sweet pickle relish
• 1 tsp white vinegar or distilled vinegar
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• Pinch of sugar (optional, about 1/4 tsp) to round out the sauce

How to Make this

1. Make the sauce first so it can chill a bit: in a bowl whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 2 tbsp sweet pickle relish, 1 tsp white vinegar, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp paprika and a pinch of sugar if you want. Taste and add salt or more vinegar if needed.

2. Heat a large skillet over medium-high and add 1 tbsp neutral oil. When hot, add 1 lb ground beef, break it up and let it brown without stirring too much so it gets some good color.

3. Once the beef is mostly browned, sprinkle 1 tsp Worcestershire sauce, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper over it. Stir and finish cooking until no pink remains, about 2 to 4 more minutes. Drain excess fat if you like.

4. Let the beef cool for a few minutes so it doesn’t wilt the lettuce or melt the cheese too much.

5. Meanwhile core and chop 1 medium head iceberg lettuce into about 6 cups and finely chop 1 small yellow or red onion (about 1/2 cup). Chop or quarter 6 to 8 dill pickle slices.

6. In a large serving bowl or family style platter put the chopped lettuce down as the base.

7. Scatter the chopped onion, pickles and 4 oz (1 cup) shredded American or mild cheddar cheese over the lettuce.

8. Add the cooled seasoned ground beef on top, spreading it evenly.

9. Drizzle the prepared Big Mac style sauce over the salad or serve it on the side for people to add as they like. Toss gently if you want everything coated.

10. Taste and adjust with extra salt or pepper if needed, then serve right away for a crunchy, burger-flavored salad that keeps well for lunches all week.

Equipment Needed

1. Large mixing bowl
2. Whisk or fork for the sauce
3. Measuring cups and spoons
4. Large skillet or frying pan
5. Spatula or wooden spoon for breaking up the beef
6. Cutting board
7. Chef’s knife (for lettuce, onion and pickles)
8. Large serving bowl or platter
9. Cheese grater or bag of pre-shredded cheese
10. Paper towels or a small colander to drain grease if needed

FAQ

Easy Big Mac Salad Recipe Substitutions and Variations

• Ground beef: use ground turkey or chicken for a leaner salad, or ground bison for richer flavor. If you pick leaner meat, add a tsp oil while cooking so it does not dry out.
• Iceberg lettuce: swap for romaine or butter lettuce if you want more flavor and sturdier leaves. They’ll hold the toppings better and not go soggy as fast.
• American cheese: use mild cheddar, Colby, or a Mexican blend instead. They melt and shred fine, just taste will be a bit sharper.
• Mayonnaise in the sauce: replace with plain Greek yogurt or a 50/50 mayo+yogurt mix to cut calories and add tang. Start with less, then taste and add relish or sugar if needed.

Pro Tips

1) Let the beef get good color before you stir it much. Resist the urge to mash and stir constantly, otherwise it steams instead of browns. Browning = more flavor, so let it sit in the hot pan for a couple minutes between stirs.

2) Drain most of the fat but save a tablespoon if you want extra beefy flavor. Pour off the rest into a heatproof container, but keep a little in the pan to toss the onions or to warm the sauce a touch if you like it looser.

3) Chill the sauce at least 20 minutes. The flavors marry and it tastes way better after sitting. Taste it after chilling and tweak with a bit more vinegar or salt if it seems flat. A tiny pinch of sugar can make the relish pop, but dont overdo it.

4) Cool the beef before you assemble. If it’s too hot it’ll wilt the lettuce and melt the cheese unevenly. Also, assemble right before serving for max crunch, or pack components separately for meal-prep so the salad stays crisp longer.