Ingredients

For the Salad

  • 1 pound lean ground beef
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 large head romaine or iceberg lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, diced
  • 1 cup dill pickle slices
  • ½ cup shredded cheddar cheese (optional)

For the “Special Sauce” Dressing

  • ½ cup mayonnaise
  • 2 tablespoons low-sugar ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon dill pickle relish
  • 1 teaspoon white vinegar
  • ¼ teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1–2 tablespoons water to thin, if needed

Instructions

Step 1 – Cook the Ground Beef

In a large skillet, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Drain excess fat if necessary. Season with salt, pepper, garlic powder, and onion powder. Set aside to cool slightly so it doesn’t wilt the lettuce.

Step 2 – Prepare the Vegetables

Chop the lettuce into bite-sized pieces. Slice the cherry tomatoes in half. Dice the red onion, and prepare your pickle slices. Lay everything out so assembly is easy and visually appealing.

Step 3 – Make the Dressing

In a small bowl, whisk together the mayonnaise, ketchup, mustard, relish, vinegar, and spices. Add water, one tablespoon at a time, until the dressing is drizzly. Taste and adjust seasoning as needed.

Step 4 – Assemble the Salad

Add your chopped lettuce to a large serving bowl. Layer the tomatoes, red onion, and pickles on top. Add the warm, seasoned beef over the veggies. Drizzle generously with the special sauce dressing.

Step 5 – Add Cheese and Extra Toppings

Sprinkle shredded cheese over the top if desired. You can also add sesame seeds to echo the flavor of the Big Mac bun.

Step 6 – Toss and Serve

Toss lightly to combine or serve as-is, allowing each person to mix their own bowl. Add extra dressing if needed.

Useful Tips for Success

One of the most helpful tricks is to chill your lettuce before assembling the salad. This creates a crisp, refreshing base that holds up beautifully under the warm beef and creamy dressing. You can also toast a few sesame seeds and sprinkle them on top to subtly recreate the familiar “sesame seed bun” flavor without the actual bread.

If you prefer a lower-calorie salad, you can use ground turkey instead of beef. Turkey absorbs seasoning well and still gives you the hearty feel that makes this salad so satisfying. Another excellent option is using extra-lean beef, which delivers flavor while cutting down on fat.

Meal prep enthusiasts will appreciate that this salad can be prepared nearly entirely ahead of time. Simply store the toppings separately, keep your beef cooked and refrigerated, and whisk the dressing fresh when you’re ready to serve. This keeps everything crisp, vibrant, and flavorful.

Another useful tip is adjusting the dressing to your liking. If you prefer a thicker sauce, reduce the amount of water. If you love a bold, tangy flavor, increase the vinegar slightly. And if you enjoy a sweeter sauce, a tiny amount of sweetener or extra ketchup can give it that fast-food-style finish.

Recipe Variations

You can customize this Big Mac Salad endlessly. Try replacing beef with grilled chicken for a lighter option. Swap cheddar with American cheese for a more classic flavor. Add jalapeños for a spicy version. You can even include avocado, chopped bacon, or sautéed mushrooms for a deluxe edition of the salad.

For a lighter dressing, replace half the mayonnaise with Greek yogurt. For a dairy-free version, use vegan mayo. For plant-based eaters, try this salad with seasoned crumbled tofu or plant-based ground “meat.”

Storage and Meal Prep

Store leftover ingredients separately for the best texture. Ground beef lasts up to four days in the refrigerator, while chopped lettuce stays crisp for about three days if kept dry. The dressing lasts up to a week in the fridge and often tastes even better the next day.

If prepping for lunches, layer the salad in jars—dressing at the bottom, beef next, then veggies, and lettuce on top. This helps keep everything fresh and prevents sogginess.