Description
You’ll love this satisfying Big Mac salad recipe! My burger salad has crunchy iceberg, ground beef, cheddar cheese, and of course, the sauce!
Ingredients
Units
Scale
- 2 lbs. ground beef
- 1 tsp. sea salt
- 1 tsp. Worcestershire sauce
- 1 head iceberg lettuce
- 16 oz. grape or cherry tomatoes
- 1/2 white onion
- 1/2 cup sliced pickles (or more!)
- 1/4 cup mayonnaise
- 1/4 cup ketchup
- 2 Tbsp. sweet pickle relish
- 1 Tbsp. pickle juice (from jar)
- 2 oz. shredded cheddar cheese
- sesame seeds for garnish
Instructions
- Heat a large skillet over medium-high heat. Add ground beef to pan and season with salt and Worcestershire sauce. Cook for about 7-9 minutes, or until meat is browned and cooked through. Drain grease if necessary.
- While beef is cooking, prepare other ingredients:
Wash and thinly slice lettuce.
Wash and cut tomatoes in half.
Thinly slice onion. (Or chop, whatever you prefer)
Mix together mayonnaise, ketchup, pickle relish, and pickle juice.
Shred cheddar if necessary.
- In a large bowl or plate, layer lettuce, tomatoes, and onions. Top with beef mixture. Drizzle with dressing and top with sliced pickles and cheddar cheese. Garnish with sesame seeds.
Notes
- Shortcut: Use pre-shredded cheese. It’s not my favorite in this salad, but it will save some time.
- Servings: You might be able to get more than 4 servings from this salad, but I like to allot for some extra, as we always seem to eat a lot of it!
- Storage: Store leftover salad components in an airtight container in the fridge for 2-3 days. Reheat ground beef in the microwave or a hot skillet until heated through.
- Ingredient notes: Use high-quality beef for the best flavor.
- Prep ahead: Mix the dressing a day or two in advance.
- Special tools: This $5 tray is not fancy, but it’s perfect for meal salads and letting everyone make their own perfect salad (the key to serving salad to kids!).
- Serve with: French fries, fruit, garlic bread.