September 14, 2023

The Best Big Mac Cheeseburger Salad

The best way to avoid the McDonalds drive-through is to try the Best Big Mac Cheeseburger Salad. If you are on a low-carb diet and are cravings a Big Mac sandwich this should help. I mean, what’s not to love? Not only does it taste like a Big Mac, but it’s homemade, low-carb, and the best part is the components of this recipe can be prepared ahead of time. Give this recipe a try; you will be pleasantly surprised.

INGREDIENTS TO MAKE IT

HOW TO MAKE THIS BIG MAC SALAD RECIPE?

PREPARE THE GROUND BEEF: In a medium saucepan get the ground beef browning. Once the beef is browned drain the fat and add the onion powder and garlic powder. Set the beef aside to cool down.

PREPARE THE DRESSING: In your Cusinart Mini-Prep (if you like the dressing smooth) or you can combine all the ingredients in a bowl and use an immersian blender or high powered blender to make the dressing smooth. Add the pickles, onion, yellow mustard, vinegar, sugar/swerve, paprika, and mayonnaise. Combine these ingredients and blend.

PREPARE THE SALAD: Combine the lettuce, chopped pickles, and sliced onions together in a bowl.

COMBINE EVERYTHING: Divide the lettuce, pickles, and onions into four separate bowls. Divide the beef evenly between the four bowls and top everything with the delicious dressingand cheddar cheese. Enjoy!

PRO TIPS FOR MAKING BIG MAC SALAD

The dressing can be kept in the fridge for aleast one week so double it–or quadruple! Not only is it better the next day, but it also works well with a variety of salads and grilled meats. Excellent sauce for dipping Homemade Crispy Chicken Tenders as well.

Use lean ground beef and drain off any fat so the salad is not a greasy mess.

Use plain yellow mustard and not Dijon for this; it will change the flavor too much.

Preparing the salad the night before and let it sit in the refrigerator and it will taste better the next day once all the flavors melt together.

HOW TO STORE LEFTOVERS AND MEAL PREP?

STORE: Keep leftover The Best Big Mac Cheeseburger Salad in an airtight container in the fridge for 2-3 days, with the dressing stored in a separately. If you already added the dressing, it will only be good to eat the next day but it will be amazing when all the flavors combine.

PREPARE AHEAD: Chop the pickles, tomatoes, and lettuce, precook the ground beef, and make the sauce. Store in separate containers in the refrigerator for up to 3-4 days. Assemble just before eating.

CAN THIS SALAD BE FROZEN?

I do not recommend freezing this Big Mac Salad. The lettuce will disintergrate when it was defrosted. You could freeze the already prepared ground beef but make the dressing and chop the vegetables fresh.

Print Recipe

The Best Big Mac Cheeseburger Salad

The best way to avoid the McDonald's drive-through is to try the Best Big Mac Cheeseburger Salad. If you are on a low-carb diet and are craving a Big Mac sandwich this should help. I mean, what's not to love? Not only does it taste like a Big Mac, but it's homemade, low-carb, and the best part is the components of this recipe can be prepared ahead of time. Give this recipe a try; you will be pleasantly surprised.

Prep Time15

Salad Construction10

Total Time25

Course: Lunch

Cuisine: American

Keyword: Big Mac Salad, Copy Cat Big Mac Sauce, Keto Big Mac Salad, Low-Carb Big Mac Salad

Servings: People

Calories: 502kcal

Author: George – U Keep Cooking

Ingredients

Salad Ingredients:

3 Romaine Hearts (washed and chopped)
½ Purple Onion
3 Dill Pickles (sliced) (baby dill)
1 Cup Cheddar Cheese (shredded)

Big Mac Dressing:

¼ Onion (medium)
1 Dill Pickle (baby dill pickles)
½ Cup Mayonnaise
4 Tsp Yellow Mustard
1 Tbsp White Vinegar
1 Tsp Sugar (or swerve)
½ Tsp Paprika

Ground Beef Ingredients:

1 Pound Lean Ground Beef
½ Tsp Onion Powder
½ Tsp Garlic Powder

Instructions

PREPARE THE GROUND BEEF: In a large Dutch Oven get the ground beef browning. Once the beef is browned drain the fat and add the onion powder and garlic powder. Set the beef aside to cool down.
PREPARE THE DRESSING: In your Cusinart Mini-Prep (if you like the dressing smooth) or you can combine all the ingredients in a bowl and use an immersian blender or high powered blender to make the dressing smooth. Add the pickles, onion, yellow mustard, vinegar, sugar/swerve, paprika, and mayonnaise. Combine these ingredients and blend.
PREPARE THE SALAD: Combine the lettuce, chopped pickles, and sliced onions together in a bowl.
COMBINE EVERYTHING: Divide the lettuce, pickles, and onions into four separate bowls. Divide the beef evenly between the four bowls and top everything with the delicious dressing and cheddar cheese. Enjoy!