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Big mac salad.
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5 from 4 votes

Big Mac Salad

This Big Mac Salad has all the savory and satisfying flavors of your favorite fast food burger without the buns. It is a low-carb, protein-rich version of the iconic McDonald’s burger reconstructed as a flavorful and satisfying salad. It's ready in 30 minutes with just a few simple ingredients!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 6 people
Calories: 332kcal
Author: Briana

Equipment

Ingredients

  • 1 tablespoon avocado oil
  • 1 pound ground beef 85% lean
  • 1 - 1.5 teaspoons kosher salt divided and to taste
  • ¼ - ½ teaspoon coarse ground black pepper divided and to taste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons ketchup
  • 2 tablespoons mustard
  • 10 ounces lettuce iceberg or romaine works well
  • 1 pint cherry tomatoes halved or quartered
  • 4 whole dill pickles diced
  • 4 ounces cheddar cheese shredded
  • 1 small white onion diced
  • Big Mac dressing for serving, optional
  • Sesame seeds, ketchup, and mustard for serving, optional

Instructions

  • Make the Big Mac dressing up to 5 days in advance and store it in the fridge. If making it the day of serving your salad, put this together first and store it in the fridge while you work on the rest of the salad.
  • Heat a large skillet over medium heat. Once hot, add 1 tablespoon of avocado oil with the ground beef. Season with 1 - 1.5 teaspoons of kosher salt (to taste), ¼ - ½ teaspoon black pepper (to taste), 1 teaspoon of onion powder, and 1 teaspoon of garlic powder. Break the meat up with a spatula or utensils and cook until mostly browned about 4-5 minutes.
  • When the meat is almost all the way done cooking, add in 2 teaspoons of Worcestershire sauce, 3 tablespoons of ketchup, and 2 tablespoons of mustard. Cook until the meat is completely cooked through and adjust seasonings to taste. Remove from the skillet and set aside to cool for a few minutes before assembling the salad.
  • Add the lettuce to a large serving platter or bowl. Top with the cooked ground beef, cheese, tomatoes, pickles, and onions.
  • Drizzle the Big Mac dressing over the salad, to your liking, followed by more ketchup, mustard, and sesame seeds if desired.
  • Enjoy! Store leftovers in the fridge for up to 2 days. Once the veggies, dressing, and meat are combined, the salad won’t last long and will become soggy. Store separately if possible, and the ingredients will last much longer, up to 5 days.

Notes

  • Please note that the Big Mac Dressing, sesame seeds, ketchup, and mustard are not included in the nutrition facts.
  • Use the right pan. A large, flat-bottomed skillet or sauté pan is ideal for browning ground beef. This will ensure that there is enough space for the pieces to touch the hot surface and cook evenly. We love using a cast iron skillet because it retains heat really well, and very evenly.
  • Do not overcrowd the pan. If you have a small pan, cook in batches. If you add too much beef at once leads to steaming rather than browning which will make the beef soggy instead of crisp and golden.
  • Season generously! Don't be shy about seasoning the beef. This adds a ton of flavor to the salad.
  • Chill the lettuce. For super crisp lettuce, make sure your lettuce is well-chilled before you assemble the salad.
  • Keep all the ingredients separate before serving. This will help prevent the salad from getting soggy.
  • Season to taste, and add your favorite burger ingredients! You can make some croutons from sesame seed buns for an added crunch, add crispy bacon, or even french fries to this yummy salad!

Nutrition

Calories: 332kcal | Carbohydrates: 10g | Protein: 19g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 730mg | Potassium: 580mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4736IU | Vitamin C: 21mg | Calcium: 183mg | Iron: 3mg