Ingredients & Substitutions
Here I explain the best ingredients for my Big Mac salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
Cheeseburger Salad:
The main ingredients for this salad are very similar to what you’d find in a Big Mac:
Ground Beef – I usually use 85/15 lean ground beef, but you can opt for lean ground beef (90/10) or more flavorful 80/20. Feel free to swap in ground turkey or ground chicken for something lighter. Romaine Lettuce – McDonald’s uses iceberg lettuce, but I prefer romaine for extra nutrients. You can opt for iceberg if you prefer, or use other greens, like spinach or arugula. Tomatoes – I used chopped Roma tomatoes for this recipe, but I also often use cherry tomatoes or grape tomatoes, which my kids like better. You can also omit the tomatoes altogether, as a traditional Big Mac sandwich doesn’t have any. Cheddar Cheese – McDonald’s uses processed cheese on their burgers, but I’m using shredded cheddar for this salad. (Real food only around here!) You can omit it for a dairy-free option. Dill Pickles – For a salty contrast and crunchy texture. You can also add diced or sliced red onions for even more crunch! Sesame Seeds – Instead of a sesame seed bun (can you hear the song in your head?), I like to garnish with sesame seeds for the same flavor. I actually forgot to include them in my first version of Big Mac salad and it was still amazing, so don’t worry if you don’t have any. Sea Salt & Black Pepper – For seasoning the beef.
Big Mac Sauce:
Let’s be real — the key to this hamburger salad is the Big Mac salad dressing, a.k.a special sauce! This version is a lot like my sugar-free Thousand Island dressing, but without the ketchup. (McDonald’s doesn’t use ketchup in theirs, either, but if you want to add it, feel free to add a couple tablespoons of my sugar free ketchup.)
Mayonnaise – I use my own avocado oil mayonnaise when I can, but store-bought works as well (this is my favorite store-bought brand). Pickles – Use dill pickles and dice finely. You can also use sweet pickle relish instead, but beware that this will have added sugar or corn syrup. Mustard – I used classic yellow mustard, but you could use Dijon instead, or even keto honey mustard if you like extra sweetness. Vinegar – Adds tang to the dressing. My recipe calls for white vinegar, but apple cider vinegar also works well. Smoked Paprika – Adds a subtle smokiness and that signature color. Regular sweet paprika would also work. Besti Powdered Monk Fruit Allulose Blend – The sauce at the fast-food joint is loaded with sugar (and corn syrup), but I sweeten mine with Besti instead. It dissolves better than other sugar substitutes, and doesn’t leave an aftertaste or gritty texture. Regular powdered sugar works from a recipe standpoint, but I can’t recommend it because the whole point of this Big Mac salad is to make it better for you!
How To Make Big Mac Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage & Meal Prep
Store: Keep leftovers in an airtight container in the fridge for up to 2-3 days, preferably with the dressing stored in a separate container. If you already added it, the salad will only be good for 1 day. Meal prep: I’m a big fan of this Big Mac salad for my meal prep lunches! Chop the pickles, tomatoes, and lettuce, precook the ground beef, and make the sauce. Just store in separate containers in the refrigerator for up to 3-4 days, and assemble just before eating. If you don’t mind the beef cold, you can even make individual salads in jars (see my mason jar salad post for general instructions).
More Meal Salad Recipes
In many ways, this Big Mac salad reminds me of my popular taco salad. It’s another light salad version of a carb-heavy classic that still has the same flavors — and is hearty enough to be a meal on its own. If that’s your thing, you’ll like these other salads that serve up dinner with minimal cooking:
You can adjust the consistency. I like the salad dressing on the thicker side, almost like a sauce, but if it’s too thick for you, you can thin it out with water or oil and puree again. Use a whisk if you don’t have a blender. I prefer to blend the dressing, because it makes it super smooth without separate pickle pieces. If you want it more chunky or don’t have a blender, you can just mince the pickles super fine and whisk with the other ingredients instead. Try aromatic spices for more flavor. All my healthy recipes have 10 ingredients or less (not including salt and pepper), and so does this Big Mac salad. That’s why I limited the ingredients in the dressing to the most crucial ones. But when I want a more complex flavor, adding 1/4 teaspoon each of garlic powder and onion powder tastes great! The dressing gets better with time. If you can make it in advance, I recommend it! The flavors develop even more after a couple hours (or longer) in the fridge.
My Favorite Tools For This Recipe
Large Skillet – One of my faves! It has lasted for years and browns ground beef for this hamburger salad quickly, without sticking. Blender – This high-powered blender is one of my go-to kitchen appliances, and it gets this dressing silky smooth.
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