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Get It NowI’m not big on fast food these days, but I do have fond memories of rare stops at McDonald’s as a kid. And every once in a while, I still get a craving for it. That’s when I know to get creative in the kitchen! I developed this 20-minute Big Mac salad recipe (or simply cheeseburger salad) on one such occasion on a whim, and it was so good that it became a permanent staple in my family. Now we can all enjoy the same flavors at home, all the time — and so can you!
Why You’ll Love My Big Mac Salad Recipe
- Tastes like a Big Mac in salad form – This dish combines the best vibes of the classic cheeseburger with the crisp freshness of a salad. I also gave it a Mickey D’s upgrade with my sweet, creamy (dreamy!) copycat Big Mac sauce (just like my casserole version of this burger). It’s as satisfying as it sounds!
- Simple, natural ingredients – Anyone that knows me knows how passionate I am about clean eating, so the processed ingredients at the drive-through are a no-go! My hamburger salad uses fresh, simple staples instead. You get all the best parts of a Big Mac, without the unnecessary “stuff”.
- Healthier alternative – This salad is naturally low carb, keto friendly, gluten-free, and just simply packed with protein and vegetables. You’ll feel so much better about eating it!
- Ready in 20 minutes – You can whip up this easy, healthy dinner in just 20 minutes! I make it for busy weeknights, lazy weekends, and even meal prep it for lunch.
- Tried and tested recipe – This Big Mac salad is one of my oldest, most popular low carb salad recipes, with hundreds of reviews from readers! So don’t take my word for it. 😉
Ingredients & Substitutions
This section explains how to choose the best ingredients for my Big Mac salad recipe, what each one does, and substitution options. For measurements, see the recipe card below.
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
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Brown the meat. Add the ground beef to a large skillet. Break apart with a spatula, and season with salt and pepper. Cook until no longer pink. (I don’t usually need to drain it using 85/15 beef, but you may need to if yours is 80/20.)
- Blend the dressing. Combine the mayo, pickles, mustard, vinegar, smoked paprika, and powdered Besti in a blender. Puree until smooth. Adjust sweetener to your taste. Refrigerate until ready to use — it tastes best cold!
- Assemble the cheeseburger salad. Add the lettuce, tomatoes, shredded cheese, and pickles to a salad bowl.
- Add the beef, dressing, and garnish. Top the salad with ground beef crumbles, then drizzle with dressing and toss to coat. Don’t forget the sesame seeds for garnish if you have them.
Tips About The Dressing
- 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.
Storage Instructions
- 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:
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.
Big Mac Salad (Cheeseburger Salad)
This Big Mac salad recipe (cheeseburger salad) is an easy low carb meal in 20 minutes! All the flavors of the drive-thru, but much healthier.
Ingredients
Tap underlined ingredients to see where to get them.
Salad:
Dressing:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Add the ground beef to a large skillet over medium-high heat. (You can add a little oil if needed.) Break apart with a spatula and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the beef is browned and moisture has evaporated.
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Meanwhile, puree all the dressing ingredients in a blender. If dressing is thicker than you like, thin out with water or oil and puree again. Adjust sweetener to taste. Refrigerate until ready to serve.
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In a large bowl, combine the lettuce, tomatoes, shredded cheese, and pickles.
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Add the ground beef. Drizzle the dressing over the salad. Toss to coat.
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Garnish with sesame seeds if desired.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 1/2 cups
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
405 Comments
Christina
1I randomly came across this recipe over a year ago, and since then it has been a favourite in our house. I make it at least once a month, sometimes more. My kids literally cheer and dance when I say we are having this for dinner, lol. Thank you for such an easy, quick, and delicious recipe!!
Shelly
0YUMMY! I will be making this regularly. The dressing is delicious and I can see using it in other ways too!
MaryAnne
0Tasty. Easy. Had leftovers with a basted egg on top. Made a nice breakfast.
Lori Grajek
0I’ve always wondered how to store leftover dressed salad. Is there any way to do it so it doesn’t get so soggy? I usually let each person dress their salad so it won’t but then the flavors don’t blend as well. I’m excited to see how this Big Mac salad turns out. The dressing is perfect!
Maya | Wholesome Yum
0Hi Lori, The only way to prevent this is to store the dressing separately. If you don’t think your family will eat the whole salad but still want to toss it together before serving, you can either make a smaller batch or divide the salad in half so that you dress half right away and save half for later without the dressing mixed in. Hope this helps and hope you enjoy the salad! Let me know how you like it once you try it.
Richard Burcham
0I am on a keto diet because I have diabetes, which means that I also have to watch my salt intake too. Could you please list in the nutrition facts the sodium level of your recipes?
Wholesome Yum D
0Hi Richard, Nutrition facts are provided as a courtesy. If you have questions, please see my nutrition policy.
Wendy
0This recipe is so good. Love the salad and the dressing. Helps me when I crave a burger cause it’s just like a burger but using a fork to eat. No bun. I make it a lot.
Vickie
0This review is for the sauce only. It’s so delicious 😋! I did add about 1/4 tsp of black pepper and about 2 tsps of dried minced onions, but followed the rest of the recipe. I’ve been eating it on everything. My breakfast for the past 2 weeks has been an egg & cheese quesadilla, then I dip it in gobs of this sauce. I’ve made it 3 times in the past 2 weeks!
Julie
0A family favourite, I make this often
Lkprice
0Serve cooked ground beef hot or cooled?
Wholesome Yum D
0Hi, You can serve however you prefer, I usually opt for warm.
M Webster
0I was not sure about this one. Knew I’d like it but not sure about rest of family especially my son in law, he doesn’t eat many salads. To my surprise everyone said it is a keeper. Going make again this week. Thank you for all you do for us!
Nancy M
0I followed the recipe exactly. It was so easy and delicious. I probably shouldn’t publicize this, but the two of us ate the whole thing! Of course, that’s all we had for dinner.
Sharon
0Maya, my twin sister and I are allergic to sesame oil and sesame seeds. Can you recommend something to use in place of those when they are in a recipe. Thank you! Sharon
Wholesome Yum D
0Hi Sharon, You can omit the sesame seeds in this recipe. For other recipes, it depends on what it is and how it’s used, but usually you can just use a different type of oil.
Melanie
0This is a fabulous dish, I made and shared with my cousins and it was a big hit everyone had second helpings.
Cathy
0It was good, but tasted nothing like a Big Mac. I know the Big Mac special sauce has ketchup in it, which this recipe lacks. If you’re looking for a “burger in a bowl” high protein salad, this is it. If you’re looking to satisfy the Big Mac craving because you miss the sauce, skip this one because the dressing missed the mark.
Maya | Wholesome Yum
0Hi Cathy, Sorry to hear it was not what you were expecting. Big Mac special sauce at McDonald’s does not contain ketchup, though.
Liz
0Delicious. Thanks for sharing. We made this recipe a couple of times now. Easy-breezy for those busy nights and way more nutritious than a big Mac:)
Allison Byczynski
0Love this recipe! I built it a little more like a burger, doing smashed patties on my grill pan. No tomatoes, added onion, to mimic the original. Other than that, same recipe and it was wonderful! Thank you!
Leah
0This salad is amazing! I just wish there were less ads on this site. Made it impossible to print off a recipe due to the immense amount of ads cutting up the recipes. 34 pages for 1 recipe with important parts of the recipe on more than half the pages.
Wholesome Yum D
0Hi Leah, There is a print button at the top of the recipe card that will solve this problem.
Julie
0Really delicious! I think it tastes better than a Big Mac, you don’t miss the bun at all. I added appx. 1-2 TB. Avocado Oil to the dressing just to thin it out a bit. I’m definitely making this again!
W
0I’ve made this a few times, and have taken it to pool parties etc. The last time I made it, I doubled the recipe like this: 3 lbs ground beef. 2 cups + a little tomatoes (Roma), approx. 6 med-sz, diced, 1 brimming cup of pickles, 2 cups colby jack cheese – shredded, 1/2 cup Mexican Blend cheese – shredded, 2 cloves of garlic minced and also added some granulated onion. 2 fair sized heads of Romaine = about 2 qts of lettuce. The erythritol in the dressing for me, is to taste, and that can be determined by what kind of mood I’m in. One time I doubled the recipe and put in 4 tsp. The first time I made the recipe(as is) I put in 1 tsp of erythritol. So I guess it just depends on the day. Nonetheless, this is a great recipe
Katrina Miller
0Oh em gee! This is my FAVORITE! I have to admit I sometimes cheat and buy a thousand island dressing though. But the one in this recipe is delicious and keeps it low carb!
Kathleen Rankin
0It is really good. I didn’t have any plain sesame seeds so I used Everything but the Bagel. I will definitely be making this again.
Jessica
0The flavors in this salad bring back many happy childhood memories going through the McD’s drive through! It’s great being able to enjoy these flavors as often as I want, guilt-free.
Jenn
0I was getting tired of normal salads with chicken, and I wanted to switch it up. This recipe was so good, and did just that! I will be making it more in the future for my work lunches!
Shelby
0I love the comfort food flavor but the lightness of this salad, the perfect combo!
Sara
0Absolutely delicious!! And very easy to make. The dressing was amazing!
Lindsey
0This salad was super easy and delicious. I was looking for a fun, new way to use ground beef and this was a huge hit!
N
0This was delicious, I added a bit of onion powder and garlic powder when cooking the mince. The rest as documented. Thank you!
Garry Webb
0Amazing salad… great cure for junk food cravings…
Monique Roby
0It was missing something…so I added 1/8 tsp of Garlic Powder and 1/8 tsp Onion Powder. I also added salt to taste. Much Better!!!
Suzanne
0Very good! I did add about 1/4 cup sugar-free ketchup in the dressing, and abount 1/4 cup chopped onions to the salad. Very tasty, will be making again!