Big Mac Salad Recipe with seasoned ground beef, crisp lettuce, cheddar, pickles, and a homemade tangy dressing. All the burger vibes—without the bun!
Alright, confession time: I used to be a drive-thru junkie. There’s just something about biting into a Big Mac after a long, stressful day that feels like a hug in burger form, you know? But at some point, I realized my wallet (and, okay, my waistband) couldn’t keep up with my fast food habit.
One night, during my let’s try to cook more at home phase, I found myself craving that iconic Big Mac flavor. But I was also staring at a fridge full of random ingredients, wondering if I could piece something together without running to the nearest golden arches. That’s when the Big Mac Salad was born.
I remember my husband looking at the salad skeptically, asking, “Why is there beef in my lettuce?” But after one bite, his exact words were, “Oh wow, this actually does taste like a Big Mac!” Fast forward to today, and this salad has become a weeknight staple for us. It’s quick, easy, and satisfies that burger craving without making me feel like I’ve gone completely off track. Plus, the dressing? Chef’s kiss.
Why You’ll Love This Big Mac Salad Recipe?
Here’s why this salad should be your next go-to:
- Fast Food Meets Fresh: All the flavors of your favorite burger, but way fresher and lighter.
- Quick and Easy: Ready in just 15 minutes. Yes, really.
- Customizable: Not feeling pickles? Add tomatoes instead. Want it spicier? Throw in some jalapeños.
- Low Carb Without Compromise: You get all the taste with none of the carb guilt.
- Family-Approved: Even the most die-hard burger lovers will ask for seconds.
Ingredient Notes:
Let’s break down the essentials of this Big Mac Salad. Every ingredient has a job to do, and together, they create magic:
- Ground Beef: Use lean beef to keep things flavorful but not greasy. It’s the backbone of that iconic burger taste.
- Iceberg Lettuce: Crisp and refreshing, it’s the perfect base for a salad that doesn’t feel like a chore to eat.
- Cheddar Cheese: Sharp cheddar gives the salad that rich, cheesy vibe you love in a Big Mac.
- Dill Pickles: These add a tangy crunch that balances the richness of the beef and cheese.
- Homemade Dressing: This is where the magic happens—creamy, tangy, and sweet, just like the sauce you know and love.
- Toasted Sesame Seeds: A little sprinkle on top gives a nod to the sesame seed bun while keeping things low-carb.
How To Make Big Mac Salad?
- Make the Dressing
Start with the star of the show: the dressing. In a small bowl, whisk together mayo, ketchup, mustard, sweet pickle relish, vinegar, paprika, and salt. If it’s too thick, add a splash of water to thin it out. Honestly, it’s so good, you’ll be tempted to dip everything in it. - Cook the Beef
Heat a nonstick pan over medium-high heat. Once it’s hot, spray it with nonstick spray and add your ground beef. Let it sit for a minute to get that golden crust, then break it up into crumbles. Cook until there’s no pink left, then drain the fat. Season with salt, pepper, and garlic powder. That’s it—easy, right? - Assemble the Salad
Grab four bowls (or just one big one if you’re sharing). Divide the shredded lettuce evenly, then top with the cooked beef, shredded cheddar, diced onions, and chopped dill pickles. - Drizzle the Dressing
Spoon about three tablespoons of dressing over each salad—or more, if you’re like me and love extra sauce. Toss everything gently to coat. - Add the Finishing Touches
Sprinkle a few toasted sesame seeds on top. It’s such a small detail, but trust me, it makes the salad feel complete.
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Storage Options:
Here’s how to handle leftovers—if there are any:
- Dressing: Store in a sealed container in the fridge for up to five days. Give it a quick stir before using.
- Salad Components: Keep everything separate to avoid soggy lettuce. Store the beef, lettuce, and toppings in individual containers.
- Reheating the Beef: Warm the beef in a skillet or microwave before adding it to the salad.
Variations and Substitutions:
Want to make this recipe your own? Here are some ideas:
- Switch Up the Protein: Try ground turkey, chicken, or even a plant-based alternative.
- Different Cheeses: Monterey Jack, pepper jack, or even blue cheese for a bold twist.
- Extra Veggies: Add cherry tomatoes, sliced bell peppers, or avocado for more color and flavor.
- Spicy Twist: Mix a little hot sauce or cayenne pepper into the dressing for a kick.
What to Serve with Big Mac Salad?
While this salad is pretty filling on its own, here are some ideas for what to pair it with:
- Sweet Potato Fries: A healthier take on the classic burger-and-fries combo.
- Garlic Bread: Because carbs are still allowed sometimes.
- Soup: A light veggie or tomato soup makes a cozy pairing.
- Sparkling Water or Iced Tea: Something refreshing to balance the richness of the salad.
Frequently Asked Questions:
Can I make this salad ahead of time?
Totally. Cook the beef and prep the dressing in advance. Keep everything separate and assemble fresh when you’re ready to eat.
How can I make this healthier?
Use ground turkey or chicken instead of beef, and swap regular mayo for a low-fat version. You can also load up on extra veggies for a nutrient boost.
What if I don’t like pickles?
No problem—swap them out for cherry tomatoes or cucumbers. The salad is super flexible, so make it your own!
So, what do you think? Are you ready to give this Big Mac Salad a try? It’s quick, satisfying, and packed with all the burger flavors you love—without the bun. I’d love to hear how yours turns out, so leave me a comment or let me know if you put your own twist on it!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Big Mac Salad Recipe
Ingredients
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons finely diced sweet onion
- 2 tablespoons ketchup
- 1 teaspoon prepared yellow mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar or lemon juice
- 1/4 teaspoon sweet paprika
- 1/8 teaspoon kosher salt
For the Salad:
- Nonstick spray
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 6 cups shredded iceberg lettuce
- 1/2 cup finely diced onions
- 1 cup shredded sharp cheddar cheese
- 1/4 cup finely diced dill pickles
- Toasted sesame seeds for garnish
Instructions
Prepare the Dressing
- In a small mixing bowl, combine the mayonnaise, finely diced onion, ketchup, mustard, pickle relish, vinegar, paprika, and kosher salt. Whisk until smooth. If the dressing is too thick, add a small amount of water to reach the desired consistency. Set aside or refrigerate if preparing in advance.
Cook the Ground Beef
- Heat a large nonstick skillet over medium-high heat. Lightly spray the pan with nonstick spray and add the ground beef. Allow it to cook undisturbed for 1–2 minutes to develop a browned crust. Break the beef into small crumbles and continue cooking until no pink remains, approximately 5–6 minutes. Drain excess fat, then season the beef with kosher salt, black pepper, and garlic powder. Remove from heat and transfer to a bowl to cool slightly.
Assemble the Salad
- Evenly divide the shredded iceberg lettuce among four serving bowls (approximately 1 1/2 cups per bowl). Add 1/3 cup of the cooked ground beef to each bowl, followed by equal portions of shredded cheddar cheese, diced onions, and chopped dill pickles.
Dress the Salad
- Drizzle approximately 3 tablespoons of the prepared dressing over each salad. Gently toss the salad to ensure even coating of the ingredients.
Garnish and Serve
- Sprinkle toasted sesame seeds over each salad as a finishing touch. Serve immediately for the best flavor and texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!