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Big Mac Salad

A low-carb, deconstructed Big Mac salad featuring seasoned ground beef, crispy lettuce, pickles, cheddar cheese, and a creamy homemade special sauce — all the flavors of the classic burger without the bun.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

Salad
  • 1 lb lean ground beef
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt and black pepper to taste
  • 1 large head romaine lettuce, chopped
  • 1 cup shredded iceberg lettuce
  • 1 cup shredded cheddar cheese
  • ½ cup dill pickle slices, roughly chopped
  • ½ small white onion, finely diced
  • 1 cup cherry tomatoes, halved
Big Mac Sauce
  • ½ cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons ketchup (use sugar-free for low-carb)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon finely minced dill pickles

Method
 

Make the Sauce
  1. In a small bowl, whisk together the mayonnaise, mustard, ketchup, white wine vinegar, garlic powder, onion powder, and minced pickles until completely smooth.
  2. Taste the sauce — it should be creamy, tangy, and just a little sweet, with that unmistakable burger-shop flavor.
  3. Cover the bowl and refrigerate while you cook the beef. Let it rest for at least 10 minutes to allow the flavors to come together.
Cook the Ground Beef
  1. Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon or spatula.
  2. Season generously with onion powder, garlic powder, salt, and black pepper.
  3. Cook for 8 to 10 minutes, stirring occasionally, until there is no pink remaining and the edges start to look slightly caramelized.
  4. Drain off any excess fat to keep the salad from getting greasy. Set the beef aside and let it rest for a couple of minutes before adding it to the greens.
Build Your Salad Base
  1. While the beef is resting, layer the romaine and iceberg lettuce in a large serving bowl or divide evenly among individual plates.
  2. Scatter the diced onion, cherry tomatoes, and chopped pickles across the top of the lettuce.
Add the Beef and Cheese
  1. Spoon the warm seasoned beef over the lettuce base.
  2. Sprinkle the shredded cheddar cheese generously over everything. The gentle warmth from the beef will slightly soften the cheese.
Dress and Serve
  1. Drizzle the chilled Big Mac sauce over the top just before serving.
  2. Toss everything together for a fully dressed salad, or serve the sauce on the side for those who prefer to control their own portions. Serve immediately.

Notes

Substitution Tips: Swap romaine for coleslaw mix for a crunchier base. Ground turkey works in place of beef for a lighter version. Use plant-based shredded cheese for a dairy-free option. Use sugar-free ketchup for a stricter low-carb version. Meal Prep Tip: Make a double batch of the Big Mac sauce on Sunday and keep it in a sealed jar in the fridge — it stays fresh all week. Common Mistakes: Always let the beef rest a couple of minutes before adding to lettuce or the greens will wilt. Season the beef well or the salad will taste flat. Always dress right before serving. Use full-fat mayo for the best texture and flavor in the sauce. Storage: Store the cooked beef and sauce separately from the salad greens in airtight containers in the refrigerator for up to 3 days. Reheat beef in a skillet over medium heat before reassembling. Not suitable for freezing. To thin the sauce, add a small splash of water or pickle brine, one teaspoon at a time.