Big Mac Salad Recipe

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This Big Mac Salad delivers all the classic flavors of a traditional Big Mac in a fresh, satisfying salad made with seasoned lean ground beef, crisp iceberg lettuce, cheddar cheese, dill pickles, white onion, and a creamy homemade Big Mac dressing. It's an easy 20-minute recipe that's perfect for quick lunches, weeknight dinners, or meal prep when you're craving a healthier twist on your favorite burger.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch, Salad

Cuisine: American

Servings:

Calories: 521kcal

Author: Ebony Robinson

Ingredients

Copycat Big Mac Salad Dressing

½ cup Mayonnaise
½ tbsp Yellow Mustard
2 tbsp Sweet Pickle Relish
½ tsp White Vinegar
½ tsp Paprika
½ tsp Onion Powder
½ tsp Garlic Powder

Big Mac Salad

1 lb Lean Ground Beef
1 tsp Onion Powder
t tsp Garlic Powder
1 tsp Fine Kosher Salt
¼ tsp Ground Black Pepper
1 head Iceberg Lettuce (chopped)
1 cup Cheddar (shredded)
½ cup Dill Pickles (chopped)
½ cup White Onions (diced)
2 tbsp Big Mac Sauce
1 cup Roma Tomatoes (diced)

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Instructions

Whisk together mayonnaise, yellow mustard, sweet pickle relish, white vinegar, paprika, garlic powder, and onion powder in a mason jar until smooth and creamy. Refrigerate while preparing the rest of the salad so the flavors have time to meld together.
Heat a large skillet over medium-high heat. Add the lean ground beef and season with onion powder, garlic powder, salt, and black pepper. Stir in some of the Big Mac sauce and cook for 6 to 8 minutes, breaking the meat into crumbles until fully browned. Drain any excess grease and allow the beef to cool for a few minutes.
Add the chopped iceberg lettuce to a large salad bowl. Top with the seasoned ground beef mixture, cheddar cheese, diced pickles, white onion, and tomatoes if using.
Drizzle the homemade Big Mac salad dressing over the whole salad or serve it on the side so everyone can add their own amount. Finish with sesame seeds if desired and serve immediately while the beef is still slightly warm. Enjoy!

Notes

Don't overcook the beef. Cook just until browned to keep it tender and juicy.
Drain the grease well. This helps keep the salad crisp and prevents the lettuce from becoming soggy.
Cool the beef slightly before assembling the salad so the lettuce stays fresh and crunchy.
Customize your toppings. Add crispy bacon, avocado, jalapeños, or swap cheddar for American, Colby Jack, or pepper jack cheese.
Use freshly shredded cheddar cheese for the best flavor and texture, as it melts slightly into the warm beef.
For a keto-friendly version, use a sugar-free sweet pickle relish and check the ingredients in your mayonnaise and mustard.
Make the dressing ahead of time. It tastes even better after chilling for a few hours, allowing the flavors to meld together.
Store leftovers separately. Keep the dressing, beef, and salad ingredients in separate airtight containers for the freshest leftovers.
Garnish with sesame seeds just before serving for the look and flavor reminiscent of a classic sesame seed bun.

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