Name: Big Mac Bowls
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: ½ Cup Mayonnaise; 2 Tablespoons Ketchup; 2 Tablespoons Dill Pickle Relish; 1 Teaspoon Minced Onion (Dried); 1 Teaspoon White Vinegar; ½ Teaspoon Garlic Powder; 1 Teaspoon Granulated Sugar; ½ Teaspoon Salt; ¼ Teaspoon Black Pepper (Or to Taste); 1 Tablespoon Olive Oil; 1 Pound Ground Beef (I used 90% lean); 1 Teaspoon Garlic Powder; ½ Teaspoon Baking Soda; ½ Tablespoon Worcestershire Sauce; Salt/Pepper (To Taste); 6 Cups Shredded Iceberg Lettuce; ½ Cup Shredded Cheddar Cheese; ½ Cup Tomatoes (Diced); ½ Cup Onion (Thinly Sliced); ½ Cup Dill Pickle Slices; ¼ Cup Cooked Bacon (Crumbled, Optional but Encouraged); Sesame Seeds (For Garnish If Desired)

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I am obsessed with these Big Mac salad Bowls made with juicy beef, crunch veggies, and of course a creamy/tangy Mac sauce. This easy recipe is ready in 25 minutes and meal prep friendly.

a big mac bowl with lettuce, tomatoes, cheese, pickles, onion, bacon, and homemade mac sauce.

I always have ground beef on hand to make recipes like my stuffed pepper casserole and my Doritos casserole. My latest obsession is these Big Mac Bowls. It tastes like your favorite sandwich in salad form. They're super easy to make and won't leave you feeling weighed down like the drive through. We like to serve ours with onion rings, french fries, or tater tots.

Why This Recipe Works: A Sprinkle of Food Science

Use Baking Soda: A tiny amount of baking soda raises the pH. This helps the beef stay juicy not dry or crumbly.
Save Bacon Drippings: This infuses great flavor into our beef and helps it brown.

Ingredient Notes and Shopping Tips

Mayonnaise: Use full fat for a dressing that is creamy not watery. I like Duke's.
Relish: Dill relish tastes the like the actual McDonald's sauce. If using sweet relish leave out the added sugar.
Bacon: If you're short on time, you can also use microwave bacon. Hormel Black Label is my go to brand.
Cheese: I like using freshly shredded for the best flavor. You could even used American for that classic flavor combo.
Onion: If you're not a fan of raw onions try soaking them in cold water for microwaving for a minute (after dicing) to remove some of the bite.
Ground Beef: I used 90% lean. If using fattier beef be sure to drain after cooking.
Lettuce: I love the classic crunch of Iceberg. However, you can use any variety you like. Keep cold until ready to assemble to keep it nice and crisp.
Tomatoes: I like using cherry or grape tomatoes. Roma also works great just scoop out the seeds first.

a 2 image collage showing how to make homemade big mac sauce and how to brown ground beef.

Krystle's Tips: Steal My Culinary School Secrets

Dry Your Lettuce: I like to use a salad spinner to remove any excess moisture. You can also pat dry wit paper towels.
Make Croutons: If I have leftover hamburger buns I love to cube them and pan fry wit a little butter.
Don't Skip Cooling The Beef: Cool for 5-10 minutes so it doesn't wilt the lettuce.
Make Ahead: Make the dressing up to 2 days ahead. It tastes even better as it sits.