Recipe

Big Mac Salad

Crisp lettuce, seasoned beef, cheddar, pickles, and a tangy special sauce that nails the classic burger flavor.

By Matt Campbell

•

4.8

A large bowl of Big Mac salad with shredded lettuce, browned ground beef, diced pickles, shredded cheddar, and creamy special sauce drizzled on top, set on a bright kitchen table

When I want Big Mac energy without committing to a full burger situation, this is what I make. It's crunchy, cheesy, salty, and pickle-forward in the best way, with a sauce that tastes like you stole it from your favorite drive-thru, then improved it at home.

This is a weeknight salad for people who don't always want a salad. We brown some beef, chop a few things, whisk a fast “special sauce,” and suddenly dinner feels fun again. No bun required, but no judgment if you scoop it up with fries .

A kitchen counter with bowls of shredded lettuce, browned ground beef, shredded cheddar, diced onion, chopped pickles, and a small bowl of creamy special sauce

Why It Works

You get the full burger payoff with a fraction of the effort. Hot, seasoned beef hits cold, crisp lettuce for that perfect warm-cool contrast.

The sauce does the heavy lifting. It's tangy, slightly sweet, and pickle-y, so even basic ingredients taste like something special.

It's easy to customize. Make it low carb, make it spicy, make it extra cheesy, or prep it for quick lunches without the lettuce getting sad.

Pairs Well With

Storage Tips

Best move: store components separately. Keep the lettuce and toppings in one container, the cooked beef in another, and the sauce in a small jar.

Beef: refrigerate up to 4 days. Reheat to 165°F/74°C (or until steaming hot throughout), then let it cool 2 to 3 minutes before adding to lettuce.
Sauce: refrigerate 5 to 7 days in a sealed container. Use a clean spoon each time so it stays fresh longer. Stir before using.
Assembled salad: If it's already dressed, eat within 24 hours. It'll still taste good, but the lettuce will soften.

Meal prep tip: pack lettuce and toppings, then put sauce in a little cup and beef in a separate compartment. Mix right before eating.

Common Questions

Can I make Big Mac Salad ahead of time?

Yes, just don't assemble it fully. Cook the beef, whisk the sauce, and chop toppings up to 3 days ahead. Keep lettuce dry and separate so it stays crisp.

What is Big Mac sauce made of?

This is my copycat-style “special sauce” made with mayo, ketchup, mustard, sweet pickle relish, a splash of pickle juice, and a few seasonings. It's tangy, a little sweet, and very dunkable.

Is this salad keto or low carb?

It can be. Use sugar-free ketchup, skip the relish or use chopped dill pickles instead, and keep onions modest if you're counting carbs closely.

Can I use ground turkey instead of beef?

Absolutely. Turkey needs a little more help, so season it confidently and add an extra pinch of salt and a tiny splash of Worcestershire for depth.

How do I keep the lettuce from getting soggy?

Dry the lettuce well and keep sauce separate until serving. Also, let the beef cool slightly so it doesn't steam the greens.

A small bowl of creamy burger-style special sauce being whisked with a fork on a kitchen counter with measuring spoons nearby

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet
Wooden spoon or spatula
Small bowl for sauce
Whisk or fork
Cutting board and knife
Large salad bowl

I'm a big fan of recipes that feel a little chaotic in a good way. This salad is basically burger night that took a left turn. The first time I made it, I was standing at the stove thinking, “I want a Big Mac, but I also want to feel like I tried today.” The compromise was dumping burger toppings into a bowl and making a sauce that I kept tasting like a scientist with a spoon. Now it's in regular rotation, especially when I want something fast that still makes everyone hover around the kitchen.

Big Mac Salad

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Ingredients

For the salad

1 1/2 pounds ground beef (80 to 90% lean)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon smoked paprika (optional, but great)
8 cups shredded iceberg lettuce (or romaine)
1 cup shredded cheddar cheese
1/2 cup diced dill pickles
1/3 cup finely diced white onion
1 cup cherry tomatoes, halved (optional, not classic but very good)
Sesame seeds for topping (optional)

For the special sauce

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
2 tablespoons sweet pickle relish
1 tablespoon pickle juice (from the jar)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt, plus more to taste
Pinch of cayenne (optional)

Sauce yield: makes about 3/4 cup.

Ground beef browning in a skillet on a stovetop with a wooden spoon stirring, warm kitchen lighting

Instructions

Make the sauce. In a small bowl, whisk together the mayo, ketchup, mustard, relish, pickle juice, garlic powder, paprika, salt, and cayenne if using. Taste and adjust. If you want it tangier, add a little more pickle juice. If you want it sweeter, add a tiny squeeze more ketchup. If you want more drive-thru bite, add a tiny splash of vinegar or an extra pinch of minced onion.
Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and cooked through, about 8 to 10 minutes. Drain excess grease if needed.
Season like you mean it. With the beef still in the skillet, sprinkle in salt, pepper, garlic powder, onion powder, and smoked paprika. Stir for 30 seconds so the spices bloom in the hot pan. Taste a tiny bit and adjust salt.
Prep the salad base. Add shredded lettuce to a big bowl. Top with cheddar, pickles, onion, and tomatoes if using.
Assemble. Spoon warm beef over the salad. Drizzle with special sauce and toss lightly, or leave it layered and let everyone mix their own bowl. Plan on about 3 tablespoons sauce per serving, then add more if you're living your best life.
Finish and serve. Sprinkle with sesame seeds if you want that burger-bun vibe. Serve immediately while the beef is warm and the lettuce is crisp.

A plated bowl of Big Mac salad being drizzled with creamy special sauce from a spoon, with pickles and cheddar visible

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Big Mac Salad

Why It Works

Pairs Well With

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Storage Tips

Common Questions

Can I make Big Mac Salad ahead of time?

What is Big Mac sauce made of?

Is this salad keto or low carb?

Can I use ground turkey instead of beef?

How do I keep the lettuce from getting soggy?

Big Mac Salad

Ingredients

For the salad

For the special sauce

Instructions