Savory Big Mac Salad Recipe: A Fresh Cheeseburger Twist

Crunchy lettuce meets classic burger flavors in this mouthwatering big mac salad that brings fast-food nostalgia right to your plate.

Packed with all the iconic ingredients you love, this cheeseburger salad delivers serious taste without the guilt.

Crisp romaine creates the perfect base for juicy ground beef and tangy special sauce.

Diced pickles and onions add sharp, zesty notes that complement the rich meat and creamy dressing.

Shredded cheese melts slightly, creating irresistible pockets of flavor in every bite.

The layers of texture and taste make this salad a total crowd-pleaser for burger enthusiasts.

You’ll want to make this recipe again and again for a fun twist on a beloved classic.

What Makes Big Mac Salad So Fun

• Transform the beloved Big Mac into a fresh, lighter salad that captures all the iconic tastes without the heavy bun.
• Prepare this satisfying meal in just a few simple steps, making it perfect for busy weeknights or spontaneous lunch cravings.
• Adapt the recipe to your dietary needs by swapping ingredients or adjusting the dressing, ensuring a personalized dining experience every time.
• Delight both kids and adults with a familiar flavor profile that brings the excitement of a fast-food favorite to a healthier, homemade dish.

Big Mac Salad Ingredients

• Ground Beef: A flavorful and hearty base that brings the classic cheeseburger taste to the salad.

• Romaine Lettuce, Tomatoes, Pickles: A crisp and fresh foundation that provides crunch and classic burger vegetable components.

• Mayonnaise, Mustard, White Vinegar: A creamy and tangy combination that mimics the classic Big Mac sauce.
• Smoked Paprika: Adds a subtle smoky depth to the dressing.
• Sea Salt, Black Pepper: Essential seasonings that enhance the overall flavor of the dish.

• Cheddar Cheese: Adds a sharp and creamy element reminiscent of a cheeseburger.
• Sesame Seeds: Provides a classic Big Mac garnish and extra crunch.
• Sweetener: Balances the dressing's tanginess and adds a hint of sweetness.
• Cooking Oil: Helps prevent the ground beef from sticking to the pan during cooking.

Big Mac Salad Assembly Steps

Step 1: Brown the Beef

Grab a large skillet and place it over medium-high heat.

Drizzle a touch of oil if needed.

Toss in the ground beef and break it into small crumbles using a spatula.

Sprinkle with salt and pepper.

Cook for 8-10 minutes, stirring occasionally, until the beef is fully cooked and slightly crispy.

The meat should be a rich brown color with minimal moisture.

Step 2: Create Zesty Dressing

• Mayonnaise
• Diced pickles
• Mustard
• White vinegar
• Smoked paprika
• Sweetener

Blend until smooth and creamy.

If the dressing seems too thick, add a splash of water or oil.

Taste and adjust seasonings as needed.

Chill in the refrigerator while preparing the rest of the salad.

Step 3: Prep Salad Base

• Chopped romaine lettuce
• Diced tomatoes
• Shredded cheddar cheese
• Chopped pickles

Mix the ingredients gently to create a vibrant base for your cheeseburger salad.

Step 4: Combine and Dress

Add the hot, crispy ground beef to the salad mix.

Pour the chilled dressing over the top, making sure to coat every ingredient evenly.

Toss carefully to distribute the flavors without crushing the ingredients.

Step 5: Garnish and Serve

Sprinkle sesame seeds over the top for an authentic Big Mac touch.

Serve immediately and enjoy the burst of cheeseburger flavors in a fresh salad form.

Big Mac Salad Tips

• Drain excess fat from cooked ground beef using a colander to keep the salad light and prevent sogginess.
• Finely chop extra pickles for intense flavor and sprinkle throughout the salad for added crunch and tangy punch.
• Adjust dressing consistency by adding milk or water if it's too thick, ensuring smooth and easy coating of salad ingredients.
• Wash and thoroughly dry romaine lettuce before chopping to prevent wilting and maintain crisp texture in the salad.
• Replace traditional dressing sweeteners with keto-friendly options like stevia or erythritol for a diabetes-friendly version.

Storing Big Mac Salad

• Store the Big Mac Salad in an airtight container in the refrigerator for up to 2 days. Separate the dressing from the salad components to prevent sogginess and maintain crisp lettuce.
• Not recommended due to the fresh ingredients and mayonnaise-based dressing, which can separate and lose texture when thawed.
• Gently warm the ground beef in a skillet over medium-low heat, stirring occasionally to prevent drying out. Add a splash of water if needed to maintain moisture.
• Before serving leftovers, drain any excess liquid, add fresh lettuce, and remix with a small amount of fresh dressing to revive the salad's texture and flavor.

What to Pair with Big Mac Salad

• Taste Explosion Pairings
• Craft a Zesty Craft Beer: Choose a hoppy IPA or a crisp lager that cuts through the rich beef and tangy dressing, creating a perfect flavor balance that complements the salad's bold burger-like profile.
• Pickle-Friendly Wine Match: Select a bright, acidic white wine like Sauvignon Blanc or a dry Riesling that echoes the pickle notes in the dressing and refreshes the palate between bites.
• Crunchy Side Kick: Serve with homemade potato wedges or classic thin-cut french fries to add that essential burger-style crunch and provide a satisfying textural contrast to the salad's soft ingredients.
• Cool Down Companion: Prepare a classic dill pickle spear or some quick-pickled onions on the side to enhance the salad's tangy burger-inspired flavors and add an extra layer of zesty excitement.

Big Mac Salad Variations

• Low-Carb Champion: Replace romaine lettuce with crisp iceberg lettuce or mixed greens for fewer carbohydrates. Skip sweetener in dressing and use sugar-free alternatives to maintain keto-friendly profile.
• Vegetarian Remix: Substitute ground beef with plant-based crumbles or seasoned lentils. Use dairy-free cheese alternative and vegan mayonnaise to create a completely meat-free version.
• Gluten-Free Celebration: Confirm all dressing ingredients are certified gluten-free. Verify mustard and mayonnaise brands do not contain wheat-based additives. Double-check seasonings for potential gluten contamination.
• Protein Power Boost: Increase protein content by adding extra lean ground turkey or chicken instead of beef. Incorporate additional cheese or hard-boiled eggs to enhance nutritional value and create more substantial meal option.

FAQs

• Is the salad low-carb friendly?

Yes, this Big Mac Salad is naturally low-carb and keto-friendly. By replacing the burger bun with lettuce, you’re eliminating unnecessary carbohydrates while keeping all the delicious cheeseburger flavors.

• Can I make this salad ahead of time?

You can prepare the components separately in advance. Cook the ground beef, make the dressing, and chop vegetables. Store them separately in the refrigerator and combine just before serving to keep everything fresh and crisp.

• What type of ground beef works best?

Lean ground beef (85/15 or 90/10 ratio) works perfectly. The fat content helps maintain flavor while not making the salad too greasy. If you prefer, you can also use ground turkey for a leaner option.

• How can I make the dressing more tangy?

Increase the amount of white vinegar or add a splash of pickle juice. These ingredients will boost the tanginess and make the dressing taste more like the classic Big Mac sauce.

Big Mac Salad (cheeseburger Salad) Recipe

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4.8 from 13 reviews

• Total Time: 15 minutes
• Yield: 4 1x

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Description

Savor classic big mac salad flavors without the bun, blending zesty dressing and hearty burger ingredients in one delightful dish. Crisp lettuce, juicy beef, and tangy sauce create a low-carb twist that satisfies your craving for an iconic fast-food favorite.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (1 lb) ground beef

Vegetables and Cheese:

• 8 ounces (8 oz) romaine lettuce (chopped)
• 1 cup tomatoes (chopped)
• 1/2 cup pickles (diced)
• 3/4 cup cheddar cheese (shredded)

Seasonings and Sauce:

• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup mayonnaise
• 2 tablespoons pickles (diced)
• 2 teaspoons mustard
• 1 teaspoon white vinegar
• 1/2 teaspoon smoked paprika
• 1 1/2 tablespoons besti powdered monk fruit allulose blend
• Sesame seeds (optional, for garnish)

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Instructions

1. Sizzle the ground beef in a large skillet over medium-high heat, using a touch of oil if needed. Crumble the meat with a spatula, seasoning with salt and pepper. Cook for 8-10 minutes until browned and moisture evaporates.
2. Prepare the signature dressing by blending mayonnaise, pickles, mustard, white vinegar, smoked paprika, and sweetener until smooth. Adjust consistency with water if too thick. Refrigerate until ready to use.
3. Combine chopped romaine lettuce, diced tomatoes, shredded cheddar cheese, and pickle pieces in a spacious mixing bowl.
4. Incorporate the cooked ground beef into the vegetable mixture. Drizzle the chilled dressing over the salad, gently tossing to ensure even coating without overwhelming the ingredients.
5. Garnish with sesame seeds for an authentic Big Mac-inspired presentation. Serve immediately and enjoy the deconstructed burger experience.

Notes

• Customize the meat by using lean ground turkey or plant-based crumbles for a healthier protein option that maintains the classic burger flavor profile.
• Control sodium levels by using low-sodium cheese and reducing added salt during beef cooking to make the dish more heart-friendly.
• Boost nutrition by adding extra chopped vegetables like red onions, bell peppers, or cucumber for increased fiber and crunch without compromising the cheeseburger essence.
• Create a low-carb version by serving the salad over cauliflower rice or mixed greens instead of traditional lettuce for reduced carbohydrate intake.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 45 g
• Saturated Fat: 17 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 100 mg