Big Mac Salad Recipe

I absolutely love this Big Mac Salad Recipe because it captures all the nostalgic flavors of the classic burger without any of the fuss or heaviness of buns. It s fresh, crunchy, and packed with that tangy, creamy sauce that brings everything together-just like the real deal, but in salad form! You ll find it s perfect for those busy nights when you want something quick yet satisfying.

When I first tried this recipe, I was amazed at how easy it was to whip up and how the flavors balanced so well-juicy seasoned ground beef, crisp iceberg lettuce, sharp cheddar, and that iconic special sauce. Plus, it s a clever way to enjoy a burger experience without carb overload, making it a win if you re watching your intake or just craving something light but delicious.

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Ingredients You’ll Need

The mix of fresh and simple ingredients in this Big Mac Salad Recipe works beautifully together, giving you that satisfying crunch and tangy kick you expect from a Big Mac. I recommend getting sharp cheddar cheese for that nice tang, and don t skimp on the fresh iceberg lettuce for its great texture.

• Mayonnaise: Key for creamy dressing base-go for full-fat for richness.
• Sweet onion: Adds mild sweetness and crunch to the special sauce.
• Ketchup: Gives that tangy, slightly sweet element traditional to Big Mac sauce.
• Yellow mustard: Adds a subtle sharpness that cuts through the creaminess.
• Sweet pickle relish: Brings in sweet, briny flavor that s essential to the sauce.
• White vinegar (or lemon juice): Adds acidity to balance flavors perfectly.
• Sweet paprika: Gives a hint of warmth and color to the dressing.
• Kosher salt: Essential for seasoning and bringing flavors to life.
• Lean ground beef: Use good quality to get juicy and flavorful crumbles.
• Coarse salt: For seasoning the beef just right.
• Ground black pepper: Adds a subtle heat and depth.
• Garlic powder: Enhances the beef s savory flavor.
• Iceberg lettuce: The crunch star of the salad-fresh and crisp.
• Sharp cheddar cheese: Brings that melty, tangy cheesiness that complements the beef.
• Diced onions: For extra bite and texture.
• Dill pickles: Adds a tangy crunch, true to classic Big Mac character.
• Toasted sesame seeds: The final little touch, reminiscent of the burger bun s top.

Variations

I like to mix up this Big Mac Salad Recipe depending on what I have on hand or my mood. It s super flexible, so feel free to get creative-you can add or swap ingredients to suit what you enjoy or what s in season.

• Swap Ground Beef for Turkey or Chicken: I tried making this with ground turkey once for a lighter version, and it still packed great flavor when you season it well.
• Add Avocado: Sometimes I toss in sliced avocado for extra creaminess and a fresh twist.
• Extra Veggies: Diced tomatoes or even shredded carrots add a nice pop of color and sweetness.
• Spicy Kick: A dash of hot sauce in the dressing can give your salad a fun, zesty punch.
• Use Romaine Instead of Iceberg: For a less crunchy, more leafy salad texture, romaine works well too.

How to Make Big Mac Salad Recipe

Step 1: Whisk Together the Special Sauce

Start by mixing all the sauce ingredients in a bowl-mayonnaise, diced sweet onion, ketchup, mustard, sweet pickle relish, vinegar or lemon juice, paprika, and salt. I like to whisk it well until everything s combined smoothly. If the sauce seems too thick for drizzling, a tiny splash of water will help loosen it up. Set this aside while you cook the beef, or refrigerate if you want to make it ahead of time-it actually tastes even better after sitting a bit!

Step 2: Cook the Beef to Perfection

Heat a large nonstick skillet over medium-high heat and spray it with nonstick spray. Add your lean ground beef and let it cook undisturbed for a couple of minutes-this helps develop that nice sear and caramelized flavor. Then break it up with a spatula into tiny crumbles, stirring until fully cooked with no pink spots. Drain excess fat for a lighter dish. Season with coarse salt, pepper, and garlic powder. Transfer the beef to a shallow bowl to cool slightly before assembling the salad.

Step 3: Assemble Your Big Mac Salad

Divide your shredded iceberg lettuce among four bowls in neat rows-about 1.5 cups per bowl works well. Then layer on the cooked beef, sharp cheddar cheese, diced onions, and dill pickles. Drizzle about three tablespoons of the special Big Mac sauce over each salad bowl, then toss gently to coat everything in that flavorful sauce. Finish by sprinkling toasted sesame seeds on top as a nod to the classic sesame bun. Serve immediately and enjoy that perfect combination of fresh crunch and savory depth!

How to Serve Big Mac Salad Recipe

Garnishes

I like to keep it simple with toasted sesame seeds on top-they bring that fun texture and visual reminder of the original burger bun. Sometimes, I add a few extra pickle slices or a sprinkle of green onions for added color and freshness, which really brighten up the plate.

Side Dishes

Since this salad is pretty filling on its own, I usually pair it with some crispy sweet potato fries or air-fried potato wedges for that indulgent burger meal feel without the bun. If you want to keep it super light, a simple cup of tomato soup goes surprisingly well.

Creative Ways to Present

For parties or special occasions, I ve served this Big Mac Salad Recipe as individual salad jars layered neatly so guests can shake and mix their own portions. Another fun idea is to use butter lettuce cups as edible bowls for a hands-on twist-kids especially love that!

Make Ahead and Storage

Storing Leftovers

I like to store leftover beef and dressing separately in airtight containers in the fridge-this keeps the salad components fresh and prevents sogginess. When it s time to eat, I just toss everything together quickly for the best texture and flavor.

Freezing

Ground beef from this recipe freezes well before assembling the salad, so if you want to make it ahead, cook and season the beef, then freeze in portions. Just thaw overnight in the fridge and proceed as usual-but I wouldn t freeze the salad or dressing, as the textures won t hold up.

Reheating

To reheat leftover beef, I find gently warming it in a skillet over medium heat works best to keep it moist and flavorful without drying out. Once warm, add it over fresh lettuce and fresh cheese to maintain that salad crispness.

FAQs

Final Thoughts

In my kitchen, this Big Mac Salad Recipe has become a go-to for a quick, fun meal that always brings a smile. I love how it s both comforting and fresh, and how easy it is to customize for whatever I have on hand. Seriously, give it a try-you ll enjoy the nostalgia of a Big Mac without the heaviness, all while enjoying a satisfying, tasty salad that your whole family can get behind.

Big Mac Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 141 reviews

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

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Description

This Big Mac Salad captures the classic flavors of the iconic burger in a fresh, low-carb salad form. Featuring seasoned ground beef, shredded lettuce, cheddar cheese, diced onions, and pickles, all tossed in a tangy homemade Big Mac sauce, it’s a quick and satisfying meal perfect for lunch or dinner.

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Ingredients

Units USM Scale 1x2x3x

For the Sauce/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 coarse salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 6 cups shredded iceberg lettuce
• 1 cup shredded sharp cheddar cheese
• 1/2 cup finely diced onions
• 1/4 cup finely diced dill pickles
• Toasted sesame seeds, for garnish

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Instructions

1. Make the Dressing: Whisk together mayonnaise, finely diced sweet onion, ketchup, yellow mustard, sweet pickle relish, white vinegar (or lemon juice), sweet paprika, and kosher salt until smooth. If the dressing is too thick to drizzle, thin it with a small amount of water. Set aside while cooking the beef or refrigerate if using later.
2. Cook the Beef: Heat a large nonstick pan over medium-high heat. Spray with nonstick spray and add the ground beef. Allow it to cook undisturbed for 1 to 2 minutes to develop a char. Then break the beef into very small crumbles and continue cooking until fully browned with no pink remaining. Drain excess fat. Season with coarse salt, black pepper, and garlic powder. Transfer to a shallow bowl to cool slightly.
3. Assemble the Salad: Divide shredded iceberg lettuce evenly among four bowls, arranging in rows. Top each with approximately 1/3 cup cooked beef crumbles, shredded cheddar cheese, diced onions, and diced dill pickles.
4. Add Dressing and Garnish: Drizzle about 3 tablespoons of the Big Mac sauce over each salad. Toss gently to coat everything evenly. Garnish with toasted sesame seeds and serve immediately for best flavor and texture.

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Notes

• If the dressing is too thick, add a teaspoon of water at a time to reach desired consistency.
• For leaner beef, choose 90% lean or higher to reduce fat content.
• To save time, the dressing can be made in advance and refrigerated for up to 3 days.
• This salad is best served fresh to keep the lettuce crisp.
• Feel free to add extra pickles or cheese based on taste preferences.

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Nutrition

• Serving Size: 1 salad (approximately 1/4 of recipe)
• Calories: 420
• Sugar: 5 g
• Sodium: 720 mg
• Fat: 30 g
• Saturated Fat: 9 g
• Unsaturated Fat: 19 g
• Trans Fat: 0.5 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 85 mg