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Big Mac salad in a large bowl with seasoned ground beef, shredded lettuce, cheddar, pickles, and special sauce drizzle

Big Mac Salad

Seasoned ground beef, cheddar, pickles, and a copycat special sauce layered over shredded lettuce and tomato.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef, 80/20
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon sugar
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • ½ cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon sugar
  • 1 large head iceberg lettuce shredded (about 8 cups)
  • 2 cups shredded romaine
  • 1 cup cherry tomatoes halved
  • ½ cup diced dill pickles
  • ½ cup finely diced white onion
  • 1½ cups shredded cheddar
  • 2 tablespoons sesame seeds toasted

Method
 

  1. Whisk the sauce ingredients together and refrigerate.
  2. Brown the beef in a dry skillet, breaking it into crumbles.
  3. Season once half browned and cook until no pink remains and it reaches 160°F, about 7 minutes.
  4. Spoon off fat beyond 1 tablespoon and let the beef rest 5 minutes.
  5. Layer the lettuce in a wide bowl.
  6. Scatter tomatoes, pickles, onion, and cheddar over the lettuce.
  7. Top with the warm beef in clusters.
  8. Drizzle with two thirds of the sauce, scatter sesame seeds, and serve with extra sauce on the side.

Notes

Storage: Keep components separate in airtight containers up to 3 days. Assembled salad holds about 1 day. Do not freeze.
Allergens: Contains egg and dairy. Check mustard and relish labels for additives.
Notes: Nutrition values are estimates based on USDA FoodData Central data.