Save My college roommate used to joke that the only vegetables I ate were the pickle slices on my fast food burgers. She was not entirely wrong. This Big Mac bowl recipe came about during my first attempt at eating low carb while still craving those punchy, tangy flavors that make fast food so addictive.
Last summer, I made these for a neighborhood barbecue after everyone had already committed to their diet resolutions. The bowls disappeared so fast that my neighbor asked if I had secretly ordered takeout and plated it to look homemade.
Ingredients
- 500 g lean ground beef: The foundation of this whole operation, brown it well for those crispy edges everyone fights over
- 1/2 tsp smoked paprika: This tiny pinch adds that je ne sais quoi that makes people ask what your secret is
- Romaine lettuce: Sturdier than iceberg and holds up better under all that glorious sauce
- Cherry tomatoes: Their natural sweetness balances the tangy dressing perfectly
- Red onion: Thinly sliced brings just enough bite without overpowering everything else
- Dill pickles: Do not skip these, they are non-negotiable for that authentic flavor
- Shredded cheddar cheese: Sharp cheddar gives you more flavor bang for your buck than mild
- Mayonnaise: The creamy backbone of the special sauce, use real mayo for best results
- Ketchup and mustard: The classic duo that creates that familiar fast food taste profile
- Dill pickle relish: This is where the magic happens, adding texture and concentrated pickle flavor
- White vinegar: Just enough acid to cut through all that rich beef and cheese
- Onion and garlic powder: These two work together to create that signature seasoning blend
Instructions
- Cook the beef until it smells amazing:
- Heat your largest skillet over medium-high heat until it is properly hot, then add the ground beef with your seasonings. Break it up with a wooden spoon and let it develop some color, about 6 to 8 minutes, because those crispy bits are where the flavor lives.
- Prep your veggie lineup:
- While the beef works, chop your romaine, halve those cherry tomatoes, slice your red onion paper thin, and dice the pickles into tiny little cubes.
- Whisk up the magic sauce:
- In a small bowl, combine the mayonnaise, ketchup, mustard, relish, vinegar, and all those powders until you have a smooth, orange-pink concoction that tastes exactly like drive-thru nostalgia.
- Build your masterpiece:
- Pile that romaine into four bowls like you are building a salad fort, then top with the hot beef, tomatoes, onions, pickles, and shower everything with that cheddar cheese while the beef is still warm enough to melt it slightly.
- Sauce it up and serve:
- Drizzle that special sauce over each bowl like you are finishing a work of art, then serve immediately before the lettuce starts thinking it is just a regular salad.
Save My husband, who swore he would never enjoy a salad that was not doused in ranch dressing, now requests this bowl at least twice a week. That is how I know this recipe is a keeper.
Making It Your Own
I have found that crumbling some cooked bacon on top takes this to a whole new level of deliciousness that nobody will complain about. Sometimes I will add sliced jalapeños when I want to make it feel more like a southwestern bowl.
Meal Prep Magic
This recipe meal preps beautifully if you keep the components separate until serving time. The sauce actually gets better after a day or two in the refrigerator, so double batching is never a bad idea.
The Perfect Sidekicks
A simple side of roasted sweet potatoes or even some crispy potato wedges makes this feel like a complete restaurant-quality meal.
- For extra crunch, sprinkle toasted sesame seeds over everything
- A splash of hot sauce in the sauce mixture adds a nice kick
- Make it dairy-free by using your favorite vegan cheese and mayo
Save Now you can have all those beloved Big Mac flavors without the food baby that follows. Enjoy every crunchy, creamy, tangy bite.
Recipe FAQs
- → Can I make this dairy-free?
Yes, simply use vegan cheese shreds and egg-free mayonnaise in the special sauce. The flavors remain just as delicious.
- → How long does the special sauce keep?
Store the sauce in an airtight container in the refrigerator for up to one week. It actually tastes better after the flavors meld overnight.
- → What can I use instead of ground beef?
Ground turkey, chicken, or plant-based crumbles work beautifully. Adjust cooking time slightly as leaner meats may cook faster.
- → Can I prep this ahead for meal prep?
Absolutely. Store cooked beef, chopped vegetables, cheese, and sauce in separate containers. Assemble when ready to eat—keeps for 3-4 days refrigerated.
- → Is the special sauce the same as Big Mac sauce?
It captures the essence perfectly with mayo, ketchup, mustard, relish, and seasonings. Many find it even better homemade with fresh ingredients.