Big Mac Salad for a Low-Carb Weeknight Dinner
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Andy Hay
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When it comes to fast food icons, the Big Mac sits at the top of the mountain. That combo of juicy beef, crunchy lettuce, pickles, cheddar cheese, onions, sesame seeds, and of course, that unmistakable Big Mac sauce—its flavour central. And the best part? We’ve got a homemade Big Mac sauce recipe that hits all the right notes. If you’re trying to skip the bun and keep things on the lighter side, this keto Big Mac salad recipe is the move. It brings all the flavors of your favourite burger into a crunchy, satisfying, low-carb salad bowl that’s perfect for meal prep, weeknight dinners, or whenever you’re just craving a little burger magic without the drive-thru guilt.
Ingredients:
Ground Beef
- 1 lb ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp salt
- 1 tsp pepper
Special Sauce
- 1/2 cup mayo
- 2 tbs ketchup
- 2 tsp mustard
- 2 tbs chopped pickles
- 2 tsp red wine vinegar
- 1/2 tsp onion powder
- 1/2 tsp paprika
Salad
- 1 head iceberg lettuce, thinly sliced
- 1/2 white onion, thinly sliced
- 1/2 cup dill pickles, diced
- 1 cup cheddar cheese, shredded
- 1/4 cup sesame seeds
Instructions:
- Place a lightly oiled pan over medium high heat. Once hot add in the beef, garlic powder, onion powder, salt, and pepper. Cook until beef is brown and then remove from heat.
- In a bowl add the mayo, ketchup, mustard, chopped pickles, red wine vinegar, onion powder, and paprika. Stir and set aside.
- In a large bowl add in the lettuce, onions, pickles, cheese, sesame seeds, ground beef, and sauce. Using a set of tongs toss salad. Serve immediately!
What Goes In a Big Mac Salad?
Think of this as your cheeseburger salad dream come true. We’re talking lean ground beef (or ground turkey or ground chicken if you want to mix it up), seasoned to perfection with garlic powder, onion powder, salt, and pepper. Layer that into a large salad bowl with crisp iceberg lettuce, tangy dill pickles, thin-sliced white onions, and a generous handful of cheddar cheese. Then comes the special sauce drizzle, AKA the heart and soul of this dish.
This Big Mac salad is so good, it honestly makes you question whether you even need the bun. It hits all the right notes—salty, creamy, tangy, a little sweet—and delivers that Big Mac flavor without weighing you down. Best part? It’s gluten-free, totally customizable, and packed with protein to keep you full and happy.
Let’s Talk Big Mac Sauce
Let’s be real—this wouldn’t be a Big Mac salad recipe without the famous special sauce. I’m going to say it: this stuff is gold. It’s creamy, it’s zippy, and it makes the salad feel like a fast food cheat meal in disguise.
Making the Big Mac sauce recipe at home is easier than you’d think. All it takes is a few simple ingredients: mayonnaise, ketchup, yellow mustard, red wine vinegar (or white vinegar if that’s what you’ve got), onion powder, paprika, and finely chopped pickles. Some people like to add a little sweet pickle relish, or swap the mayo for Greek yogurt if they’re going dairy-free or want to boost the nutrition profile a bit.
Once it’s all mixed up, store your sauce in an airtight container in the fridge. It’ll keep for about a week—if it lasts that long. We love using it as a dip for burgers, fries, hot dogs, or drizzled over romaine lettuce in other salad recipes. Honestly, this stuff is so versatile, you’ll want a batch in your fridge at all times.
Cooking the Beef Just Right
Cooking your beef (or whatever protein you’re using) is straightforward. Heat a large skillet over medium-high heat, add a little butter or oil, and toss in your seasoned meat. Brown it until it’s fully cooked and loaded with flavor from the powders and spices. Drain off any excess fat and let it cool slightly before tossing it into your salad bowl.
Feeling adventurous? You could even broil the beef briefly for crispy edges, or throw it in the air fryer if you want to skip the stovetop altogether.
Building Your Big Mac Salad Bowl
Here’s where it all comes together. Start with a base of crisp iceberg lettuce (or romaine if you prefer more bite), add your seasoned beef, sprinkle in the cheese, scatter those diced pickles, and spoon on your special sauce. Finish with a sprinkle of sesame seeds for that classic burger bun vibe and a little crunch.
If you want to bulk it up, toss in some cherry tomatoes, sliced avocado, or even a hard-boiled egg for extra protein. You could even throw in some bacon if you’re feeling indulgent. This is where you can get creative and play with some new recipes— born from the classic.
Looking for a way to serve it on the go? Layer the salad in mason jars—sauce on the bottom, meat and cheese in the middle, lettuce on top. Shake when ready to eat and enjoy!
Is This a Keto Big Mac Salad?
You bet it is. The classic Big Mac salad checks all the boxes for low-carb and keto lovers. No bun, no carbohydrates from bread, just clean protein, fresh veggies, and that creamy Big Mac sauce. If you want to go even lower in carbs, try swapping the ketchup for a sugar-free version or use cauliflower rice instead of lettuce for something different.
Looking for a high-fiber option? Add in quinoa or brown rice to stretch it into a full meal. You could also serve it over white rice or jasmine rice if carbs aren’t a concern and you’re feeding a hungry crowd.
Tips for the Best Flavor
- Toss your salad right before serving so everything stays fresh and crisp.
- Add the special sauce just before eating, or keep it in a separate container for meal prep.
- Always taste your sauce and beef as you go. You’re aiming for that craveable fast food flavor without the drive-thru regrets.
- Store leftovers in the fridge in an airtight container. It’s a great meal prep dish that holds up for a few days.
Final Thoughts
This Big Mac salad recipe has officially entered the regular dinner rotation at our house. It’s fun, nostalgic, and surprisingly light. The best flavor comes from the contrast—crunchy lettuce, rich beef, creamy sauce, tangy pickles, and a little sharpness from those onions. It all just works.
So if you’ve ever looked into your empty burger box and thought “I wish that had been a salad,” this one’s for you. And hey—don’t sleep on the Big Mac sauce recipe. That stuff’s a keeper.
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Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Trying this for the first time today. What kind of pickles work best?
Love that you’re giving it a try! Definitely go with sliced dill pickles—they add the perfect tangy crunch. Enjoy!
Appreciate this post. Will try it out.
Let me know what you think!
Great advice! Thanks for making this so easy to apply.
So glad you enjoyed it!
Love your recipes on
Thanks Linda! Appreciate the feedback.
This was a great, quick and delicious salad. We will definitely make it again.