Crisp lettuce, juicy seasoned beef, melty cheese, and pickles, all tossed with a creamy “special sauce” dressing. This Big Mac salad gives you that fast-food flavor you crave, but in a fresh, fork-friendly bowl you can throw together at home.
It’s the kind of dinner that works on a busy night when you want something filling, but you don’t want to heat up the oven or deal with a pile of dishes. And if you’re feeding a family? Everyone can build their own bowl exactly how they like it.
YOU WILL LOVE THIS BIG MAC SALAD
ALL THE FLAVOR, NO BUN: You still get the classic combo of beef, cheese, pickles, onion, and that creamy tangy sauce—just piled over crunchy lettuce instead of a sesame seed roll.
FAST AND FAMILY-FRIENDLY: Brown the beef, whisk the dressing, chop a few toppings. Dinner is basically done.
GREAT FOR MEAL PREP: Keep everything separate, then toss together when you’re ready to eat. The leftovers hold up really well when you store them the right way.
CUSTOMIZABLE: Want it extra pickle-y? Add more. Prefer turkey? Swap it in. Feeding picky eaters? Keep toppings in little bowls and let everyone choose.
WHAT IS A BIG MAC SALAD?
Think of it like a cheeseburger bowl that leans hard into the flavors people love most: savory beef, shredded cheddar, crunchy lettuce, tangy pickles, and a creamy dressing that tastes like a copycat “special sauce.”
Instead of stacking everything into a sandwich, you layer it into a salad. Same vibe. Different fork.
Here’s what makes it feel like the real deal:
-
Seasoned ground beef gives you that classic burger flavor.
-
Iceberg or romaine keeps everything crisp and cold.
-
Pickles + onion bring that sharp, salty bite that makes a burger taste like a burger.
-
Cheese adds richness (and let’s be honest, it makes the whole bowl more fun).
-
Big Mac-style dressing pulls it all together—creamy, tangy, a little sweet, with just enough mustardy kick.
And if you want to add the “sesame seed bun” vibe? Sprinkle sesame seeds on top or toss in a handful of seasoned croutons. Small touch. Big payoff.
BIG MAC SALAD INGREDIENTS
Every ingredient in this salad earns its spot. It’s a simple list, but the combination hits all the right notes—crunchy, creamy, salty, tangy, and hearty.
You’ll need:
For the salad:
-
1½ to 2 pounds lean ground beef
-
1 teaspoon salt
-
½ teaspoon black pepper
-
1 teaspoon garlic powder
-
½ teaspoon onion powder
-
1 head iceberg lettuce (or 2 romaine hearts), chopped
-
1 cup shredded cheddar cheese
-
½ cup diced pickles (or sliced dill pickles)
-
½ cup diced tomatoes
-
¼ to ½ cup diced white or yellow onion
Optional toppings (but recommended):
-
Sesame seeds
-
Croutons (plain or garlic)
-
Cooked bacon pieces
-
Sliced jalapeños
-
Extra pickles (always a good idea)
For the Big Mac salad dressing:
-
¾ cup mayonnaise
-
3 tablespoons ketchup
-
1½ tablespoons yellow mustard
-
2 tablespoons pickle relish (or finely chopped pickles)
-
1 tablespoon white vinegar (or pickle juice for extra tang)
-
1 teaspoon paprika
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
½ teaspoon sugar (optional, but it helps balance the tang)
-
2 tablespoons water (to thin, as needed)
Ingredient notes that make a difference
LETTUCE: Iceberg gives you that classic crunch and stays crisp even when you toss it with warm beef (as long as you cool the beef slightly). Romaine works too, and it’s sturdier than spring mix. Skip delicate greens here. They wilt fast.
GROUND BEEF: Lean beef keeps things from getting greasy, which matters in a salad. If you use a higher-fat blend, drain it well and blot with paper towel if needed.
PICKLES + RELISH: Pickles bring the bite. Relish helps flavor the dressing evenly without needing a ton of chopping. No relish? Finely chop dill pickles and call it good.
CHEESE: Cheddar is classic and bold. A cheddar-jack blend also works. If you like a sharper bite, go with sharp cheddar.
ONION: Raw onion is part of the “burger” flavor. If you want it milder, soak diced onion in cold water for 10 minutes, then drain and pat dry.
TOMATO: Totally optional if you’re not a tomato-on-burger person. But it adds freshness and makes the bowl feel complete.
HOW TO MAKE BIG MAC SALAD
This recipe is easy, but a few small steps keep the salad from turning soggy and keep the flavors balanced.
Here is how you make it:
STEP ONE: Brown the ground beef
Add ground beef to a large skillet over medium-high heat. Break it up with a wooden spoon and cook until no longer pink.
Drain excess grease if needed.
Season with salt, pepper, garlic powder, and onion powder. Stir well so the seasoning coats the beef evenly.
PRO TIP:
Don’t overcook the beef until it’s dry. Once it’s cooked through, pull it off the heat. Juicy beef makes the whole salad better.
STEP TWO: Make the dressing
While the beef cooks, whisk together mayonnaise, ketchup, mustard, relish, vinegar, paprika, garlic powder, onion powder, and sugar (if using).
Add water a tablespoon at a time until it’s pourable, but still thick enough to cling to the lettuce.
OUR RECIPE DEVELOPER SAYS
If you love a tangier “special sauce,” swap the vinegar for pickle juice. Start with 1 tablespoon and taste from there.
STEP THREE: Prep the salad ingredients
Chop the lettuce and add it to a large bowl.
Dice the tomatoes and onion. Chop or slice the pickles. Shred the cheese if you’re using a block (freshly shredded melts and tastes better).
STEP FOUR: Cool the beef slightly
You don’t need it cold, but let it sit for 5 to 10 minutes so it doesn’t instantly wilt the lettuce.
If you like the contrast of warm beef and cold lettuce, this is the sweet spot.
STEP FIVE: Assemble and toss
Add lettuce to a serving bowl or divide into individual bowls.
Top with warm beef, cheese, pickles, onions, and tomatoes.
Drizzle with dressing and toss gently, or keep the dressing on the side and let everyone add their own.
STEP SIX: Add finishing touches
Sprinkle with sesame seeds, add croutons, or toss in bacon pieces.
Serve right away while everything is at its best—crunchy lettuce, warm beef, creamy dressing.
PRO TIP:
If you’re serving a crowd, keep everything in separate bowls and build plates buffet-style. It looks great on the table and keeps the lettuce crisp.
BIG MAC SALAD DRESSING TIPS
This dressing is doing a lot of work, so it’s worth making it taste exactly how you want.
LIKE IT SWEETER? Add the sugar. It’s not a lot, but it rounds out the vinegar and mustard.
LIKE IT MORE TANGY? Use pickle juice instead of vinegar, or add an extra teaspoon of mustard.
LIKE IT THICK AND CREAMY? Skip the water and keep it spoonable. It’ll coat the beef like a sauce.
WANT IT A LITTLE LIGHTER? Use a mix of mayo and plain Greek yogurt. Start with half and half, then adjust to taste.
PRO TIP:
Make the dressing first, then taste it again after 10 minutes. The spices settle in and it usually tastes even better.
BIG MAC SALAD SUBSTITUTIONS AND ADDITIONS
This salad is flexible. The goal is that “cheeseburger” flavor, so you’ve got room to play.
MEAT: Ground turkey or chicken works if you season it well. Add an extra pinch of salt and a little paprika so it doesn’t taste flat.
CHEESE: Swap cheddar for American cheese slices cut into strips (very burger-like), or use pepper jack if you want a little kick.
PICKLES: Dill pickles are the closest match. Bread-and-butter pickles make it sweeter. Both are good, just different.
ONION: Red onion adds color and a sharper bite. Green onions are milder and still give you that onion flavor.
LOW-CARB OPTION: Skip croutons. Add sesame seeds and maybe a few crushed pork rinds if that’s your style.
EXTRA CRUNCH: Add chopped cucumbers or shredded cabbage. It keeps the bowl crisp and hearty.
MAKE IT SPICY: Add diced jalapeños or a pinch of cayenne to the dressing. Start small. It builds fast.
HOW TO SERVE BIG MAC SALAD
This salad is a full meal on its own. You’ve got protein, crunch, and a rich dressing that makes it satisfying.
If you want to round it out, keep it simple:
-
A side of oven fries or sweet potato fries
-
A bowl of fruit
-
A cold glass of iced tea or lemonade
-
Extra pickles on the plate (no one complains about that)
For a party spread, set out toppings like bacon, jalapeños, extra cheese, and sesame seeds so everyone can build their perfect bowl.
HOW TO STORE THIS BIG MAC SALAD
This recipe keeps beautifully as long as you store it in pieces instead of fully mixed.
MAKE AHEAD: Cook the beef and mix the dressing up to two days ahead. Store beef in an airtight container in the fridge. Store dressing in a jar with a lid.
Chop lettuce and keep it dry in a container lined with paper towels. Moisture is what makes it limp.
IN THE FRIDGE: Store components separately for best results:
-
Beef: up to 4 days
-
Dressing: up to 7 days
-
Chopped toppings: 2 to 3 days (tomatoes are best fresh)
REHEATING: Warm the beef in the microwave in short bursts, stirring between, or reheat in a skillet over medium heat until warmed through.
Then build the salad fresh. That’s how you keep the crunch.
PRO TIP:
If you’re packing lunches, keep dressing in a small container and add it right before eating. No soggy lettuce.
FREQUENTLY ASKED QUESTIONS
Can I use ground beef that isn’t lean?
Yes, just drain it well. A greasy skillet turns into greasy lettuce fast, so don’t skip the draining step.
Do I have to use iceberg lettuce?
Nope. Romaine works great and holds up well. Iceberg is classic for crunch, but use what you like.
Can I make this ahead for meal prep?
Absolutely. Store beef, lettuce, toppings, and dressing separately. Build the salad when you’re ready to eat.
How do I keep the lettuce from wilting?
Let the beef cool for 5 to 10 minutes before adding it, and don’t dress the salad until the last second.
Can I make the dressing without relish?
Yes. Finely chop dill pickles and stir them into the dressing. It tastes great and gives the same tangy bite.
Is this salad served warm or cold?
Both. The lettuce and toppings are cold, the beef can be warm. That contrast is part of what makes it so good.
What if my dressing tastes too tangy?
Add a tiny pinch of sugar or an extra tablespoon of mayo. Stir, taste, and adjust.
Can I turn this into a wrap?
Sure. Spoon the beef, lettuce, and toppings into a tortilla, then drizzle with dressing. It’s basically a burger wrap.
Big Mac Salad
Ingredients
For the salad
- 2 pounds lean ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 head iceberg lettuce chopped (or 2 romaine hearts)
- 1 cup shredded cheddar cheese
- ½ cup diced pickles
- ½ cup diced tomatoes
- ¼ cup diced onion
Optional toppings
- Sesame seeds
- Croutons
- Cooked bacon pieces
For the dressing
- ¾ cup mayonnaise
- 3 tablespoons ketchup
- 1½ tablespoons yellow mustard
- 2 tablespoons pickle relish or finely chopped pickles
- 1 tablespoon white vinegar or pickle juice
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sugar optional
- 2 tablespoons water as needed to thin
Instructions
- In a large skillet over medium-high heat, cook ground beef until no longer pink, breaking it up as it cooks. Drain excess grease if needed.
- Season the beef with salt, pepper, garlic powder, and onion powder. Stir well. Remove from heat and let cool 5 to 10 minutes.
- In a small bowl, whisk together mayonnaise, ketchup, mustard, relish, vinegar (or pickle juice), paprika, garlic powder, onion powder, and sugar (if using). Add water a tablespoon at a time until the dressing reaches your preferred consistency.
- Add chopped lettuce to a large bowl or divide among serving bowls.
- Top with seasoned beef, cheddar cheese, pickles, tomatoes, and onion.
- Drizzle with dressing and toss gently, or serve the dressing on the side.
- Finish with sesame seeds, croutons, or bacon pieces if desired. Serve immediately.
Notes
- For meal prep, store lettuce, beef, toppings, and dressing separately and assemble right before serving.
- If using higher-fat beef, draining well keeps the salad from turning greasy.
- Dressing can be made up to 7 days ahead and stored in the fridge.
