Enjoy all the familiar flavors of a Big Mac in a lighter, salad form. This version brings together seasoned ground beef, crisp toppings and a creamy “special sauce” dressing so you get the classic taste of the drive-thru burger without the bun.
I haven’t had a full McDonald’s meal in years. In high school I did proudly sprint off the bus to get fries after soccer games—my go-to was a number two supersized with an apple pie. Those carefree days are part of the fun memory behind creating this Big Mac salad: all the tastes you remember, reimagined as a satisfying, lower-carb bowl.
The Rundown
- Cheeseburger flavor without the bun.
- Low-carb and easily made gluten-free.
- Ready in about 20 minutes.
- Great for meal prep if you store components separately — keep the salad, beef and dressing apart until serving.
Ingredient Highlights
This salad uses the same elements you’d find on a Big Mac, just without the sesame seed bun.
- Ground beef – I prefer beef with a bit of fat (85/15 or 80/20) to mimic burger flavor, but use leaner meat if you like.
- Salad toppings – This format lets you add larger portions of pickles, tomatoes, lettuce, onion and cheese — all the classic toppings.
- Big Mac sauce – The dressing is the signature element. It’s made from mayo (or part mayo/part Greek yogurt), dill pickle relish, yellow mustard, white vinegar, sugar and spices. There’s no ketchup here — that’s not part of the original sauce.
Let’s Make It!
The full ingredient list and details follow in the recipe card, but here’s a concise walkthrough.
- Make the dressing first. Combine light mayo (or a mayo/Greek yogurt mix), dill pickle relish, mustard, vinegar, sugar and seasonings in a bowl and whisk until smooth. Chill while you prepare the rest.
- If you prefer a very smooth dressing, blend the ingredients in a blender. The sauce also improves if it rests for a few hours.
- Season the ground beef with salt, pepper and a little garlic powder, then brown it in a hot skillet, breaking it into small crumbles until no pink remains.
- Drain any excess grease if needed and set the beef aside to cool slightly.
- Assemble chopped romaine, diced tomato, sliced red onion, chopped pickles and the cooked beef in a large bowl.
- Top with shredded cheddar cheese and gently toss to combine.
- Drizzle the special sauce over the salad and toss immediately before serving. Garnish with sesame seeds if you want a nod to the original bun.
Pro Tips
Make it Taste Like the Original
- Adjust the dressing thickness to your preference: thin with a little water or use more Greek yogurt for a lighter texture.
- Make the dressing ahead—the flavors meld and improve after chilling.
- Store components separately for meal prep: keep the dressing, beef and salad greens refrigerated and combine just before eating to avoid sogginess.
- The seasoned beef and sauce are excellent over rice or roasted vegetables if you want a non-salad meal.
Storage & Leftovers
Once dressed, the salad is best eaten right away; refrigerated leftovers will become soggy within a day. For meal prep, store the dressing separate from the beef and vegetables. The beef and dressing keep well for several days in the refrigerator and can be repurposed for bowls or warm meals.
More Hearty Salads to Try
If you enjoy salads that serve as a full meal, try variations with bold proteins and robust dressings for similar satisfying results.
Big Mac Salad
Ingredients
For the Salad
- 1 pound ground beef
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 romaine hearts, rinsed and chopped
- 1 cup diced tomato
- 1 cup chopped dill pickle spears
- 1 cup thinly sliced red onion
- 1 cup shredded cheddar cheese
For the Dressing
- ¾ cup light mayonnaise (or half mayo & half plain Greek yogurt)
- ¼ cup dill pickle relish
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- ¼ teaspoon salt
Instructions
- Add all dressing ingredients to a bowl and whisk to combine. Cover and refrigerate while you prepare the salad. The dressing can be made ahead and kept in the fridge for a couple of days.
- Heat a skillet over medium-high heat, add the ground beef with salt, pepper and garlic powder, and cook until no longer pink, breaking it into small crumbles. Remove from heat and set aside.
- Layer the romaine, tomatoes, onions, pickles and cooked beef in a large serving bowl and toss gently.
- Sprinkle the cheese over the salad, drizzle with dressing, then toss to coat everything evenly.
- Serve immediately.
Notes
- This salad is best served fresh; if refrigerated after dressing it, consume within about 1 day to avoid sogginess.
Nutrition
Serving: 1 | Calories: 571 kcal | Carbohydrates: 20 g | Protein: 28 g | Fat: 42 g
Nutrition information is an approximation.