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–+ servings
Big Mac salad in a blue bowl with fresh lettuce, pickles, ground beef, shredded cheese, onions, and special sauce drizzle, placed on a wooden surface with a striped napkin.

Big Mac Salad

A reimagined, healthier version of the classic but not-so-great-for-us Big Mac — featuring garden fresh lettuce and tomatoes, in season!
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Salad
Cuisine American
Servings 4 salads
Calories 613 kcal

Ingredients
  

  • 4 freshly made or frozen hamburger patties cooked and broken up into bite-sized pieces
  • 2 heads of lettuce washed and torn into salad-sized pieces (or enough leaves from cut-and-come-again harvesting to fill a large bowl or colander)
  • 1 red onion diced
  • 1 cup cheddar cheese freshly shredded
  • 1 cup cherry tomatoes quartered (or 1 large tomato, diced)
  • ½ cup dill pickles chopped
  • For the dressing:
  • ½ cup mayonnaise
  • ½ cup Greek yogurt (0%, 2%, or full-fat)
  • ¼ cup ketchup
  • ¼ cup sweet relish

Instructions
 

Prepare the Dressing

  • In a small bowl, add ½ cup mayonnaise, ½ cup Greek yogurt, ¼ cup ketchup, and ¼ cup sweet relish. Set aside. Note: This may make extra dressing depending on how much you prefer on your salad.
  • Divvy the lettuce between four bowls, then begin assembling salads with hamburger pieces, onion, cheese, pickles, tomatoes, and drizzle with dressing.

Assemble the Salads

  • Divide the torn lettuce between four bowls.
  • Top each bowl with equal amounts of hamburger pieces, diced red onion, shredded cheddar cheese, quartered cherry tomatoes (or diced large tomato), and chopped pickles. Drizzle the dressing over each salad and serve immediately.

Notes

  • This would be equally good with turkey burgers, a plant-based patty, according to your preferences. 
  • I try to use the leanest ground beef I can find, either 90 or 95% lean, but use what you like. 
  • For best results, shred the cheese yourself rather than using pre-shredded cheese, which often contains anti-caking agents that can affect the texture.
  • For a milder flavor, you can use a sweet onion or soak the diced red onion in cold water for 10 minutes before adding to the salad.
  • If using larger tomatoes, be sure to remove excess seeds to prevent the salad from becoming too watery.
  • Use your favorite type of pickles—dill, bread and butter, or even spicy pickles for a kick.
  • Greek yogurt adds protein and creaminess to the dressing, but you could also use a full cup of mayonnaise. Choose the fat content based on your dietary preference.
  • Store any leftover dressing in an airtight container in the refrigerator for up to one week.
  • Burgers can be grilled, pan-fried, or baked. 
  • For a low-carb version, use a low-sugar ketchup and reduce the amount of sweet relish.
  • Feel free to add extra toppings such as avocado slices, bacon bits, or jalapeños for added flavor and texture.
  • If preparing in advance, store the salad components separately and assemble just before serving to keep the lettuce crisp.

Nutrition

Calories: 613kcalCarbohydrates: 24gProtein: 35gFat: 43gSaturated Fat: 13gPolyunsaturated Fat: 14gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 115mgSodium: 883mgPotassium: 994mgFiber: 4gSugar: 16gVitamin A: 2134IUVitamin C: 19mgCalcium: 315mgIron: 4mg
Keyword salad
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