I have to admit, back in the day, I was very fond of the occasional Big Mac. I know that people love to hate McDonald's but come on, as far as fast food burgers go, the Big Mac is one of the best.
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So, a few weeks ago, I was cruising the internet, and I found a few recipes for a Big Mac salad. Well, I knew right away that I had to make my version. This is my version and I'm very happy with it. This Big Mac Salad is the closest I've had to the real thing in years. I am so excited to share this recipe with you. So, let's get to it.
"Burger" Meat
Most of us know the song that goes along with the iconic burger. If you don't, it starts with, "Two all-beef patties...". So it makes sense that's where we will begin too.
However, since we're making a salad and not a burger, I don't see the point in making patties. So instead, I seasoned some ground beef with onion powder, garlic powder, and salt then browned it in a hot pan. Once cooked, I drained the oil off the meat. Like that, the "patties" are ready to go.
How To Make Big Mac Sauce
After "two all-beef patties" comes the "special sauce." Big Mac sauce is essentially a version of Thousand Island Dressing, which itself is a version of Russian Dressing.
In all honesty, the difference between the two dressings isn't obvious. The main difference that I can see is that Russian Dressing has a bit of horseradish in it, making it a bit more pungent than Thousand Island. For my money, I think Russian Dressing makes a better Big Mac sauce than Thousand Island.
To make Russian Dressing combine mayonnaise, minced onion, relish, ketchup, vinegar, horseradish, paprika, salt, and hot sauce. You can find all the measurements in the recipe above. You can use the sauce immediately after mixing all the ingredients, but I think it's better to let it rest in the fridge for at least thirty minutes. This resting time gives the dressing a more full flavour.
After that, you can store it in the refrigerator in an airtight container for up to five days. If you enjoy making your own condiments, check out my post on homemade ketchup, mustard, mayonnaise, and relish.
Croutons
After "special sauce" comes "...lettuce, cheese, pickles, onions..." We'll worry about all that next. For now, our focus is on the "...sesame seed bun."
You can't have a Big Mac Salad without some bread element. So, I decided to make some croutons. Take two pieces of bread, drizzle with olive oil, season lightly with salt and pepper, then bake at 400°f for about eight to ten minutes.
Let the toasted bread cool, then cut it into small bite-sized cubes. I made the croutons this way rather than cutting the bread first because I wanted the croutons to be a bit soft in the middle.
Making The Big Mac Salad
Okay, we've got the beef, special sauce, and bun. It's time for the "...lettuce, cheese, pickles, onions...". Take a head of iceberg lettuce, remove and discard the outer leaves. Cut the lettuce into bite-sized pieces, then wash and dry well. Put the lettuce in four bowls.
Top with the Dressing, then the beef. Next, add a tablespoon or two of minced white onions and grated cheddar cheese. I used a good quality cheddar, but if you want to throw some processed American cheese on here, I'm not going to judge you.
Next up, pickles. I find that Vlasic garlic dill pickles taste the most like the pickles on a Big Mac. Whatever dill pickles you want to use will be fine. Cut the pickles thin and spread them around the salad. Add the croutons to the salad and finish with a sprinkle of sesame seeds. It's a Big Mac in a bowl!
Tips and Variations
This Big Mac Salad is pretty forgiving, so feel free to make it your own. Here are a few ideas to switch things up:
- Use ground turkey or chicken for a leaner option. Season it the same way.
- Swap iceberg for romaine if you want a bit more nutritional value, though iceberg gives the most authentic Big Mac flavour.
- Add diced tomatoes for a bit of freshness and colour.
- Make it gluten-free by skipping the croutons or using gluten-free bread like I did. If you're looking for a great option, check out my review of the best gluten-free bread.
Storage
Keep the dressing separate if you plan on storing leftovers. The dressed salad will get soggy after a few hours. The burger meat and dressing can each be stored in airtight containers in the fridge for up to three days.
When you're ready to eat, just assemble a fresh bowl with the leftover components. The croutons are best made fresh, but you can store them in a sealed bag at room temperature for a day or two.
Final Thoughts
I GIGGLED when I took my first bite of this Big Mac Salad because it tasted so much like the original burger. I am so happy with how this turned out. Whether you can't eat a Big Mac like me or love a Big Mac but are trying to stay on the healthy side of things, this Big Mac Salad is for you.
Honestly, if you just want a delicious salad, this one delivers. If you're on a salad kick, you might also enjoy my Steak Salad with Blue Cheese Dressing or my Cajun Chicken Salad and Rice Bowl. Give this Big Mac Salad a try and I promise you won't be disappointed.
Recipe
Ingredients
"Burger" Meat
- 1 lb ground beef
- 1 teaspoon garlic powder
- 1 tsp onion powder
- ¾ teaspoon salt
Big Mac Dressing
- ½ cup mayonnaise
- 2 tbsp minced onion
- 2 tablespoon ketchup
- 2 tbsp relish
- 1 teaspoon white vinegar
- 1 teaspoon horseradish
- 4 drops hot sacue
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
Croutons
- 2 pieces White Bread I used Promise Gluten-Free Bread
- 1 tablespoon Olive Oil
- Salt and Pepper
Big Mac Salad
- 1 head iceberg lettuce
- 1 batch "burger" meat"
- 1 batch Big Mac Dressing
- 2 sliced garlic dill pickles
- ¼ cup minced onions
- ½ cup grated cheddar cheese
- 1 batch croutons
- 4 teaspoon sesame seeds
Instructions
"Burger" Meat
- In a medium bowl, combine the ground beef, onion and garlic powder, and salt. Mix well.
- Heat a large non-stick skillet over medium-high heat. Add the ground beef and cook until browned using a wooden spoon to break the meat into small pieces.
- Drain the fat off the meat and serve.
Big Mac Dressing
- In a medium bowl, combine all the ingredients and mix well.
- Cover the bowl with plastic wrap and put the dressing in the fridge for 30 minutes before serving.
Croutons
- Drizzle the bread with olive oil and season with salt and pepper.
- Toast the bread in a 400°f oven for 8 to 10 minutes or until crisp. Let the bread cool on a rack then cut into small cubes and serve.
Big Mac Salad
- Cut the lettuce into bit-sized pieces. Wash and dry it.
- Divide the lettuce between four salad bowls.
- Divide the "Burger" meat among the four bowls putting it on top of the lettuce.
- Top the "Burger" meat with the Big Mac Dressing.
- Finish dressing the salad with the pickles, onion, cheese, and croutons. Garnish with sesame seeds and serve.
Peady says
Brilliant! (as always)
This is a fun one. I have tried several versions and I know this one will be spectacular.
Chef Ben Kelly says
Thank you Peady! I can't wait for you to try it.