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–+ servings
A bowl of big mac salad topped with big mac sauce, tiny burger bun croutons, and ground beef.
5 from 26 votes

Big Mac Salad

This amazing Big Mac Salad has all the right cheeseburger ingredients! It's an easy recipe complete with homemade sauce and mini burger bun croutons.
Author Diana
Servings 4 Servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Equipment

Ingredients

For the big mac sauce

  • ½ cup (115 g) mayonnaise
  • 2 tablespoons (30 ml) ketchup
  • 1 tablespoon finely minced white onion or grated
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon (5 ml) white vinegar
  • 1 teaspoon granulated sugar
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon salt

For the croutons

  • Sesame hamburger buns
  • Cooking spray or oil

For the salad

  • 1 lb (450 g) ground beef I used 80/20 but you can use lean
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 heart romaine chopped
  • ½ head iceberg lettuce chopped
  • 2 tomatoes diced
  • ½ cup yellow onion thinly sliced - or white onion
  • ½ cup dill pickle slices
  • 1 cup (120 g) sharp cheddar cheese grated
  • Big Mac sauce from the recipe above

Instructions

To make the sauce:

  • In a bowl, combine all the sauce ingredients.
  • Mix well until everything is fully combined.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

To make the croutons:

  • Preheat oven to 350°F (180°C).
  • Using a large piping tip, cut out small circles from the hamburger buns. Alternatively, these can be chopped or torn.
  • Place the mini bun circles on a baking sheet and spray or lightly brush with oil.
  • Bake for 7 minutes or until crispy. Alternatively, you can use an air fryer.

To make the salad:

  • In a skillet over medium heat, cook the ground beef, breaking it up with a spatula, until browned. Season with salt, pepper, and garlic powder. Drain any excess fat and set aside to cool slightly.
  • In a large salad bowl, combine the lettuces, tomatoes, dill pickles, cheddar cheese, and onion.
  • Add the cooked ground beef to the salad.
  • Drizzle the chilled Big Mac sauce over the top. Toss the salad to combine all the ingredients and ensure everything is well coated with the sauce. Top with croutons if using, and serve immediately.

Notes

  • Make this recipe low-carb: Skip the croutons, and replace the sugar in the sauce with your favorite low-carb sweetener. 
  • Make it vegetarian by replacing the beef with your favorite vegan ground meat substitute, such as Beyond Meat or Impossible Burger. 
  • Croutons: The little round mini burger bun croutons are adorable, but you can also cut the sesame buns into cubes or just tear them into pieces before baking. These can be made ahead too, just store them in an airtight container for up to 3 days. 
  • Big Mac Sauce: The flavor of this sauce is best if you make it a day ahead of time, but it's good enough to let it chill for about 30 minutes if that's all the time you have. You can also make this ahead. Store it in the fridge for 4-5 days if needed. Make extra to dip french fries into!
  • Storing: Once the salad is mixed up, it's best to eat it right away. You can keep leftovers in an airtight container in the fridge, but you'll find that the lettuce and veggies soften with time.  

Nutrition

Calories: 641kcal | Carbohydrates: 12g | Protein: 28g | Fat: 54g | Saturated Fat: 17g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 761mg | Potassium: 642mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3515IU | Vitamin C: 12mg | Calcium: 256mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/big-mac-salad/