The BEST Big Mac Salad On The Internet
I know it’s a big claim to say this is the best Big Mac salad on the internet, BUT IT IS. I am honestly comfortable saying that. This is a salad I’ve made hundreds of times, and I have some secret tricks that make this the absolute winner of them all.
Seriously. Let me know if it’s not the best one you’ve tried… but I KNOW it will be.
I have a special spot for Big Macs. Weird to say as the whole food junkie that I am, but it is an absolute core memory for me the first time I ate one.
It was 1998, and the chain had just hit our shopping mall in South Africa. I was out with a friend, and we ordered for the first time. Bite one was bliss. Bite two was addictive. I had never had anything like it.
I honestly can’t even write about it without slightly salivating.
But these days, you won’t find me in that drive-thru line. In fact, I haven’t ordered a Big Mac in close to 20 years (when I got Lyme disease and turned my eating upside down).
I’ve figured out a lot of ways to make “junk food” out of whole, organic ingredients.
I eat meat sauce with chickpea pasta and use date paste to sweeten when baking. When I want dessert, it’s usually something like chocolate date balls, or even my mint chocolate chip smoothie that tastes pretty much like ice cream.
This Big Mac salad is one of those makeover recipes that is super delicious and won’t leave your body feeling mad at you.
And let me say it again—this recipe has some secret pizazz to make it the yummiest one you’ll find.
Why You’ll Love This Big Mac Salad
It’s Nostalgic, But Better: All the classic Big Mac flavors, but made at home with better ingredients.
It’s Quick To Make: You can cook the beef and onion, whisk the dressing, and chop the veggies in under 20 minutes.
Easy Meal Prep: Store components separately and assemble fresh for several days’ worth of lunches. Easy and delish!
Family-friendly: Everyone loves it—even picky eaters. Well okay, maybe not the lettuce. We’ll get there.
Big Mac Salad Ingredients
Ground Beef: I use 80/20 or 85/15 for flavor. The extra fat leftover in the pan is useful for cooking the onion.
Lettuce: Chopped iceberg makes a good foundation with it’s mild flavor, but I actually prefer using romaine.
Pickles: Dill pickles are non-negotiable. I dice them pretty small for the salad, like one coin into quarters, and then mince a couple tablespoons for the sauce.
Cheddar Cheese: I will be honest here, I bought the yellow stuff for the photo but I usually opt for organic cheddar which is almost always more white. Either one works great as long as it’s not a super sharp cheddar. I am *not* a fan of pre-shredded cheese for this recipe of any kind. Freshly grated makes such a difference, don’t skip it!
Onion: Instead of tossing in raw onions, I saute them in the hot, oily pan once I’ve cooked and removed the beef. Five minutes of cooking is fine, closer to ten is even better as long as you watch them and make sure they don’t turn mushy or burnt.
Tomatoes: Technically not part of a Big Mac, but I love a few grape or Campari tomatoes in there for freshness. Not for everyone, totally no big deal to skip. In fact, some would say better to skip.
Sesame Seeds: Also optional, but a fun homage to the original since we’re not using a bun.
Also, if you are wondering why there is sugar involved, it’s to sweeten the special sauce. It is not mandatory, but definitely encouraged. The real thing is loaded with corn syrup, so a little teaspoon or two of organic cane sugar or even coconut sugar probably won’t harm anyone. Be your own judge!
Substitutes & Additions
Dairy-Free: Use dairy-free cheese or skip it entirely.
Low-Carb: If you are strictly keto, use a low-sugar ketchup and skip adding the sugar. It’s only 1-2 teaspoons, so again, go with your own judgement.
How To Make Big Mac Salad
Serving Suggestions
Serve it in a bowl: This salad is best served layered or tossed in a wide bowl.
Make it into wraps: Skip the chopped lettuce and use butter or romaine lettuce leaves or low-carb tortillas for wraps.
Add fries: Yep. Oven-baked fries or roasted sweet potato wedges on the side bring this salad to the next level.
Storing & Reheating
In the fridge: Store meat, sauce, and veggies separately in airtight containers for up to about 4 days.
Reheating: Warm the beef and onions in a skillet or microwave before assembling.
Cooking With Beef?
Try this meat sauce with mushrooms for an easy weeknight dinner, whether it’s your Italian craving or you’re sub for fast food in a taco. Get creative with it!
Big Mac Salad
Ingredients
For The Salad:
- 1 tbsp olive oil
- 1 lb ground beef
- 1 tsp garlic powder
- 1/4-1/2 tsp salt
- 1/4 tsp pepper
- 1 large yellow onion 2 small
- 6-8 cups romaine lettuce about 1.5 heads
- 3/4 cup dill pickles
- 1 cup cheddar cheese about 4oz
- 1 cup tomatoes optional
For The Sauce:
- 1 cup mayonnaise
- 2 tbsp ketchup
- 1 tbs yellow mustard
- 1 tbs white vinegar
- 1-3 tsp sugar taste to your preference
Instructions
- Warm the oil in a large pan, then saute the beef until cooked through.
- While the beef is cooking, chop onion, tomatoes and pickles for the salad. For the pickles, separate about 2 tbs and cut them until they are almost minced for the sauce. Grate the cheese – it's better freshly grated than pre-shredded!
- Remove beef and add onions to the pan. Saute onion 5-10 minutes until slightly browned but not burnt.
- While the onions are sauteing, add all sauce ingredients plus 2 tbs minced pickles to a bowl and whisk until smooth (minus the pickles).
- Serve by layering the lettuce first, then topping with beef, onion, cheese, pickles and tomatoes. Drizzle sauce on top and optionally garnish lightly with sesame seeds.
