Big Mac Salad Bowl

Big Mac bowl in a pink bowl with gold fork

5 from 8 votes

This Big Mac salad bowl is a healthier, and just as delicious, version of the traditional Big Mac! It's a gluten-free salad recipe that will kick your fast food craving to the curb.

Prep Time5

Cook Time20

Total Time25

Course: Beef, lunch, Salad

Cuisine: American

Keyword: big mac salad

Servings:

Calories: 452kcal

Author: Chandice Probst

Cost: $8

Ingredients

Big Mac Salad

3 cups water
1 ½ cups basamati rice uncooked
1 pound lean ground beef
1 cup shredded cheese I use fiesta blend
½ cup iceberg lettuce
4 dill pickle spears
salt to taste
black pepper to taste

Big Mac Sauce

½ cup mayonnaise
2 tablespoon dill relish
1 teaspoon dijon mustard
1 teaspoon white vinegar
1 teaspoon sugar
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder

Instructions

Start by soaking and washing your rice 5 times. Until the water is clear. Drain all access water.
Add the rice and water to a medium sized pot and add bring to a boil on high heat. As soon as it starts boiling, bring the heat to low/simmer, cover with a lid, and let cook for 16-18 minutes, until cooked. Then remove from the stove.
In a pan, brown your beef, until cooked and season with salt and pepper to taste. This might take about 8-10 minutes. Remove from stove once done.
While your rice and beef are cooking, slice your iceberg lettuce and dice your pickles, then set aside.
Then make your Big Mac Burger sauce by mixing all the ingredients in a small bowl.
Start assembling your rice bowls. Start with rice, then lettuce, then ground beef, cheese and pickles and top off with your sauce.

Notes

Top tip: Feel free to add red onions or more dill pickles before serving if you like tangy foods!

You can store leftover big mac salad in the fridge for up to 3 days. Use an airtight container to preserve freshness. I would recommend adding sauce before serving so your lettuce does not get soggy.

Nutrition