I love these Big Mac salad bowls — juicy seasoned beef, crisp vegetables, and a creamy, tangy Big Mac-style sauce. This simple, meal-prep-friendly recipe comes together in about 25 minutes and gives you everything you love about the classic sandwich without the bun.
Ground beef is a staple in my kitchen for quick dinners like stuffed pepper casserole and Doritos taco casserole. These Big Mac bowls are my latest favorite — all the flavors of the iconic burger turned into a satisfying, lighter bowl. They’re easy to assemble and pair well with sides like onion rings, french fries, or tater tots if you want a more indulgent meal.
Why this recipe works
- Use baking soda: A small amount raises the pH of the beef, helping it stay juicy instead of dry and crumbly.
- Save bacon drippings: Using a bit of the bacon fat to cook the beef adds savory depth and improves browning.
Ingredient notes and shopping tips
- Mayonnaise: Use full-fat mayo for a creamy dressing. Duke’s or a similar brand works well.
- Relish: Dill relish gets you closest to the familiar Big Mac flavor. If you use sweet relish, omit the added sugar in the sauce.
- Bacon: For convenience, microwave bacon is fine; choose a brand you like.
- Cheese: Freshly shredded cheese has the best flavor. American cheese will create a more classic cheeseburger profile.
- Onion: If raw onion is strong for you, dice and soak briefly in cold water or microwave for a minute after dicing to mellow the bite.
- Ground beef: I used 90% lean. If you use fattier beef, drain excess fat after cooking.
- Lettuce: Iceberg gives the classic crunch, but any crisp lettuce works. Keep it cold until assembly to stay crisp.
- Tomatoes: Cherry or grape tomatoes are convenient; Roma works too if you remove the seeds.
Krystle’s tips
- Dry your lettuce: A salad spinner or paper towels will remove excess moisture and keep the salad crisp.
- Make croutons: If you have leftover hamburger buns, cube and pan-fry them in butter for crunchy croutons.
- Cool the beef: Let the cooked beef sit 5–10 minutes before adding to the lettuce so it doesn’t wilt the greens.
- Make sauce ahead: The dressing can be made up to 2 days in advance — the flavors meld and improve with time.
More ground beef dinners we love
Cheeseburger Tater Tot Casserole
One Pot Cheeseburger Pasta
Big Mac Smashburger Tacos
Cheeseburger Sliders
Pizza Pasta
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📖 Recipe
Big Mac Bowls
Ingredients
For the Big Mac dressing
- ½ Cup Mayonnaise
- 2 Tablespoons Ketchup
- 2 Tablespoons Dill pickle relish
- 1 Teaspoon Minced onion (dried)
- 1 Teaspoon White vinegar
- ½ Teaspoon Garlic powder
- 1 Teaspoon Granulated sugar
- ½ Teaspoon Salt
- ¼ Teaspoon Black pepper Or to taste
For the beef
- 1 Tablespoon Olive oil
- 1 Pound Ground beef (I used 90% lean)
- 1 Teaspoon Garlic powder
- ½ Teaspoon Baking soda
- ½ Tablespoon Worcestershire sauce
- Salt and pepper To taste
For the salad
- 6 Cups Shredded iceberg lettuce
- ½ Cup Shredded cheddar cheese
- ½ Cup Tomatoes Diced
- ½ Cup Onion Thinly sliced
- ½ Cup Dill pickle slices
- ¼ Cup Cooked bacon Crumbled, optional
- Sesame seeds For garnish (optional)
Instructions
For the Mac sauce
-
Whisk all dressing ingredients together in a medium bowl. Chill until ready to use.
For the beef
-
In a large skillet, fry bacon until crispy, about 4–5 minutes per side. Reserve about 1 tablespoon of the drippings (or use olive oil if preferred).
-
Add the ground beef to the skillet and season with salt, pepper, and garlic powder. Sprinkle in the baking soda and add Worcestershire sauce.
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Cook, breaking up the meat, for 7–10 minutes until no longer pink. Drain excess fat if necessary and set aside to cool for a few minutes.
Assemble the bowls
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Divide the shredded lettuce among four bowls. Top with the cooked beef, shredded cheese, tomatoes, onions, pickles, and crumbled bacon. Drizzle with the Big Mac dressing and garnish with sesame seeds if desired. Serve immediately.