Ingredients (Serves 4)

For the Salad:

  • 1 lb (450g) ground beef (80/20 for best flavor)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 6 cups romaine lettuce, shredded (or iceberg for classic crunch)
  • 1 cup shredded cheddar cheese
  • 1/2 cup dill pickle chips, sliced
  • 1/4 cup red onion, finely diced
  • 1 tbsp sesame seeds, toasted

For the Big Mac Sauce:

  • 1/2 cup mayonnaise
  • 2 tbsp sugar-free ketchup
  • 1 tbsp dill pickle relish (or finely chopped pickles)
  • 1 tsp white vinegar
  • 1 tsp yellow mustard
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • Salt, to taste

Instructions

  1. Prepare the Big Mac Sauce:
    • In a small bowl, whisk together mayonnaise, sugar-free ketchup, pickle relish, white vinegar, mustard, onion powder, paprika, and garlic powder until smooth.
    • Taste and add salt if needed. Cover and refrigerate to let flavors meld while preparing the salad.
  2. Cook the Ground Beef:
    • Heat a large skillet over medium-high heat. Add ground beef, breaking it apart with a spatula.
    • Season with salt, black pepper, garlic powder, and onion powder. Cook for 6-8 minutes, stirring occasionally, until browned and fully cooked. Drain excess fat and set aside.
  3. Assemble the Salad:
    • Divide shredded lettuce evenly among 4 bowls (about 1.5 cups per bowl).
    • Top each bowl with cooked ground beef (about 1/4 lb per bowl).
    • Sprinkle 1/4 cup shredded cheddar cheese over each portion.
    • Add sliced pickles and diced red onion, distributing evenly.
    • Drizzle 2-3 tablespoons of Big Mac sauce over each bowl.
    • Finish with a sprinkle of toasted sesame seeds for that classic burger bun vibe.
  4. Serve:
    • Serve immediately while the beef is warm and the lettuce is crisp. Optionally, toss the salad to coat evenly with the sauce.

Nutritional Information (Per Serving, Approximate)

  • Calories: 550 kcal
  • Fat: 45g
  • Protein: 25g
  • Net Carbs: 5g (total carbs: 7g, fiber: 2g)

Tips

  • Make it Quick: Prep the sauce and chop veggies in advance for a 10-minute meal.
  • Storage: Store components separately in airtight containers in the fridge for up to 3 days. Reheat beef before assembling.
  • Variations: Add halved cherry tomatoes for a fresh twist or swap beef for ground turkey for a leaner option.

Enjoy your keto-friendly Big Mac Salad, a burger lover’s dream without the bun!