Big Mac Salad (Cheeseburger Salad)

This Big Mac salad has all the flavors of the classic McDonald’s burger, but in a fresh, low-carb bowl. It’s packed with seasoned ground beef, crispy iceberg lettuce, crunchy pickles and a creamy, homemade Big Mac-style sauce.

The recipe is ready in just 20 minutes, making it perfect for a quick lunch or easy weeknight dinner. It is also ideal for meal preparation as the parts store well and can be assembled when you are ready to eat.

Ingredient notes

Big Mac ground beef

Minced beef: Use ground beef with a moderate fat content, for example 80/20. The extra fat keeps the meat juicy and gives the salad the rich flavor you expect from a cheeseburger. Spread it evenly in the pan so that it cooks evenly.
Beef fat: Adds extra flavor and ensures that the minced meat browns nicely. If you don’t have beef fat, you can use olive oil, canola oil, avocado oil, or coconut oil.
Spices (onion powder, garlic powder, salt, black pepper): These mimic the savory seasonings used in classic burgers.
Worcestershire sauce: Adds depth and a subtle umami flavor that enhances the flavor of the beef.
American Cheese: Melts smoothly into the warm beef, giving it that signature cheeseburger flavor. Grate it so that it mixes evenly.

Big Mac sauce

Mayonnaise: Forms the creamy base of the sauce. Full-fat mayonnaise works best for richness and texture.
Low sugar ketchup: Adds a hint of sweetness and a hint of sweetness while keeping the sauce keto-friendly.
American Mustard: Brings brightness and acidity that balances the mayonnaise, and the flavor pairs well naturally with beef.
Pickle liquid: A dash of pickle brine adds the signature tang found in a Big Mac sauce. It ties the whole flavor together.
Garlic Powder & Paprika: Add mild savory notes and a hint of color without overpowering the sauce.

Big Mac salad

Iceberg lettuce: Adds crunch and freshness. Soaking it in ice water for about 30 seconds will crisp it up and keep it firm, giving the salad a satisfying burger-like crunch.
Onion: Adds sharpness and contrast. Cut it small so that the flavor is evenly distributed throughout the salad.
Pickles: Bring sharpness and acidity that cut through the richness of the beef and sauce.
Cherry tomatoes: Not traditionally found in a Big Mac, but they add sweetness, acidity and a fresh touch. You can leave them out if you prefer.
American Cheese: Adds more of the classic McDonald’s cheeseburger flavor. Grated cheese mixes easily into the salad without forming large lumps.
Sesame seeds: A little finishing touch that mimics the Big Mac sandwich.

Step by step video recipe

Expert tips

Brown the beef over medium heat: Cook the minced meat over medium heat so that it has enough heat to brown thoroughly. Browning creates a deeper, richer flavor and gives the meat a more authentic burger flavor. Stir regularly and break the meat into small pieces so that the moisture can evaporate and the meat sears instead of steaming.

Melt the cheese off the heat: Turn off the heat before adding the grated American cheese. The residual heat is sufficient to gently melt the cheese without it cracking.

Make the lettuce crispy: Soak the shredded iceberg lettuce in ice water for about 30 seconds to make it extra crispy. Then drain well, or use a salad spinner to remove excess water so that the salad stays fresh and crunchy.

Storage and leftovers

This Big Mac salad works well for meal prep. Finely chop the lettuce, tomatoes and gherkins; cook the minced meat; and prepare the sauce. Store everything in separate containers in the refrigerator for up to 3-4 days. Prepare the salad just before eating.

If you prefer the beef warm, warm it briefly before adding it to the salad. If you don’t mind it being cold, you can divide the ingredients into individual containers and add the sauce when you are ready to serve.

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