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You know that moment when you’re driving past McDonald’s and suddenly nothing in the world sounds better than a Big Mac? That was me last Tuesday – craving those special sauce flavors so bad I could practically taste it. But here’s the problem: I’d promised myself I’d stick to my low-carb eating this month. Then it hit me – why not make a Big Mac salad that gives me all that iconic flavor without the bun-carb guilt trip?
This recipe came straight from one of my “fast food emergency” moments. My husband Tom still laughs about the time I tried to recreate fast food flavors during our keto phase – let’s just say early attempts at “burger bowls” were… creative but not quite right. After some tasty trial and error (and a few batches that ended up as dog treats), I finally cracked the code on how to pack all that Big Mac goodness into one irresistible low-carb salad.
The secret? It’s all about that special sauce and the right mix of crisp, fresh ingredients. What surprised me most was how satisfying this salad version felt – no missing the bun at all! Now it’s my go-to when those burger cravings hit, and Tom keeps requesting it for meal prep lunches. Who knew ditching the carbs could taste this good?
Why You’ll Love This Big Mac Salad
Listen, I get it – craving a Big Mac but trying to eat low-carb can feel downright impossible. That’s why this salad version has become my absolute lifesaver for burger cravings!
- Tastes just like the real thing – That iconic special sauce flavor? Nailed it. The crunch from fresh lettuce and onions? Perfect. Even my picky kids can’t tell it’s missing the bun!
- Totally guilt-free – At just 10g net carbs per serving, this fits perfectly into keto meal plans or low-carb diets. No more “cheat day” regrets!
- Meal prep superstar – Pack the veggies and beef separately in meal prep jars (pro tip: keep the sauce in small containers), and you’ve got ready-to-go lunches that actually excite you.
- Satisfies those fast food cravings – When you’re dying for a burger but don’t want to undo your progress, this salad hits every satisfying note. The first time I made it, Tom asked if I’d smuggled real Big Macs home!
Honestly? I make this at least twice a week now – it’s that good. And nobody misses feeling stuffed and sluggish after eating it like they would with actual fast food!
Big Mac Salad Ingredients
Here’s everything you’ll need to make this crave-worthy Big Mac salad happen in your kitchen. I’ve broken it down into three simple parts just like McDonald’s does – the salad base, the beef, and that irresistible special sauce. Pro tip: Prep all your veggies first so they’re ready to go when the beef is done!
For the Salad Base:
- 1 large head iceberg lettuce – Chopped into bite-sized pieces (about 8 cups). Iceberg is my go-to for that perfect fast-food crunch, but romaine works too if you prefer.
- 1/2 cup diced dill pickles – About 3-4 whole pickles. Don’t skip these – they’re key for that authentic Big Mac tang!
- 1/2 cup diced white onion – Soak them in cold water for 5 minutes if you want milder onion flavor.
- 1 cup shredded cheddar cheese – The pre-shredded bagged kind is fine here – we’re keeping it simple!
For the Beef:
- 1 lb ground beef – I use 80/20 for best flavor, but leaner beef works if you’re watching fat.
- Salt & pepper – Just a pinch of each while cooking. Trust me, the sauce brings plenty of flavor.
For the Special Sauce:
- 1/2 cup mayonnaise – Duke’s or Hellman’s works best in my opinion.
- 2 tbsp ketchup – The sugar-free kind keeps it extra low-carb.
- 1 tbsp yellow mustard – Plain yellow gives that classic fast food taste.
- 1 tsp white vinegar – Just enough to make the flavors pop.
- 1 tsp paprika – The secret ingredient that makes it taste like the real deal!
How to Make Big Mac Salad
Okay, let’s get cooking! This Big Mac salad comes together in about 15 minutes flat – faster than you could drive through for takeout. The key is prepping everything while your beef cooks, so follow these steps and you’ll be enjoying that crave-worthy burger flavor in no time.
Preparing the Beef
Grab your favorite skillet and toss it over medium heat. Crumble in your ground beef – I like to use my fingers to break it up before it hits the pan. Cook for about 5-7 minutes, stirring occasionally, until no pink remains. Here’s my trick: tilt the pan and spoon out the excess grease immediately – it keeps the beef from getting soggy. A quick sprinkle of salt and pepper is all it needs before setting aside to cool slightly.
Assembling the Salad
While your beef rests, toss your chopped iceberg into a big bowl – and I mean BIG, because we’re tossing everything in here soon. Scatter those crisp lettuce pieces with the diced pickles, onions, and shredded cheese. Want restaurant-style presentation? Layer these ingredients instead of mixing them – but honestly, it all gets mixed up when you eat it anyway!
Making the Special Sauce
Now for the magic! In a small bowl, whisk together mayo, ketchup, mustard, vinegar, and paprika until smooth. Taste it – should that familiar Big Mac flavor make your eyes widen? If it does, you nailed it! This sauce keeps well in the fridge for days, but I doubt you’ll have leftovers.
When you’re ready to serve, add the warm beef to your salad bowl, drizzle generously with sauce, and give it one gentle toss. Serve immediately before the lettuce wilts – that satisfying crunch is half the fun! Pro tip: I always make extra sauce for dipping or drizzling over the top. No one ever complains about extra sauce…
Meal Prep Tips for Big Mac Salad
Want to enjoy this Big Mac salad all week without soggy lettuce? Here’s exactly how I prep it for my family – these tricks keep everything crisp and fresh for days!
The golden rule? Store components separately. I layer the salad ingredients (except sauce) in meal prep jars in this order: lettuce on bottom, then onions, pickles, cheese, and finally the cooled beef on top. This keeps the lettuce from wilting. The sauce lives in tiny containers until lunchtime – just drizzle and shake when you’re ready to eat!
Pro tip: Make a big batch of the sauce for easy keto meal plan delivery throughout the week. It stays good refrigerated until Friday (if you don’t eat it all before then). Assembled salads stay fresh about 3 days – but mine never last that long!
Nutritional Information
Here’s the scoop on what you’re getting in each delicious bowl of this Big Mac salad (trust me, you’ll want to know!): About 450 calories, with 25g protein to keep you full, 35g fat (hello, satisfying burger flavor!), and just 10g net carbs. Not too shabby for hitting those fast-food cravings, right?
Quick heads up – these numbers can change a bit depending on your exact ingredients (like if you use turkey instead of beef or sugar-free ketchup). But no matter how you tweak it, this salad keeps it low-carb and totally crave-worthy!
Big Mac Salad FAQs
I get asked about this burger bowl salad all the time – here are the answers to the questions that pop up most often in my kitchen and inbox:
Can I use turkey or chicken instead of beef?
Absolutely! Ground turkey makes a fantastic lighter option – just add a pinch of garlic powder to boost the flavor. Chicken works too, though I’ll admit, beef gives the most authentic Big Mac salad taste. If you’re doing keto meal plan delivery, any protein works great here.
How long does this salad keep in the fridge?
The components stay fresh about 3-4 days when stored separately (like I mention in my meal prep tips). The lettuce starts to wilt after day 4, but let’s be real – this low carb Mc salad never lasts that long in my house!
Is this recipe gluten-free?
Yep! That’s one reason I love this keto Big Mac version – no bun means no gluten. Just double-check your ketchup and mustard brands if you’re super sensitive.
Can I make the special sauce ahead?
Please do – it tastes even better after sitting overnight! The flavors meld beautifully. I usually make a double batch because it’s amazing on everything from burgers to veggie sticks.
What’s the best lettuce to use?
Iceberg gives that perfect fast-food crunch, but romaine or butter lettuce work great too. Just avoid delicate greens like spinach – they wilt too fast with the warm beef.
More Low-Carb Recipes to Try
If you loved this Big Mac salad, you’ll go crazy for these other low-carb twists on comfort favorites! My Keto Cheeseburger Casserole layers all those burger flavors into one irresistible bake (it freezes beautifully for keto meal plan batches). For crunch lovers, my Bacon Ranch Crunch Salad with crispy fried onions hits every satisfying note. And when pizza cravings strike, my Pepperoni Fathead Dough tastes shockingly like the real deal – my kids beg for it weekly!
PrintBig Mac Salad
A low-carb salad with all the flavors of a Big Mac, including the special sauce.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
- 1 lb ground beef
- 1 head iceberg lettuce, chopped
- 1/2 cup diced pickles
- 1/2 cup diced onions
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp mustard
- 1 tsp vinegar
- 1 tsp paprika
Instructions
- Cook the ground beef in a skillet over medium heat until browned. Drain excess fat.
- In a large bowl, combine lettuce, pickles, onions, and cheese.
- In a small bowl, mix mayonnaise, ketchup, mustard, vinegar, and paprika to make the special sauce.
- Add the cooked beef to the salad bowl and drizzle with the special sauce.
- Toss gently to combine and serve immediately.
Notes
- For meal prep, store the salad and sauce separately and combine just before eating.
- Use lean ground beef for a lower-fat option.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg