Cheeseburger Salad Bowl

Want to eat healthy but always craving fast food? You’re not alone, most people experience this. The good news is, there’s a simple solution.

Get a little creative and spend just 25 minutes in your kitchen to make this Big Mac–style salad. It delivers all the flavors you love, but with simple, natural ingredients that are much healthier.

Enjoy the satisfaction of fast food without the guilt, this salad is tasty, filling, and good for your body. A perfect way to stay healthy while still enjoying your favorite flavors

Ingredient Notes & Substitutions

GROUND BEEF
You’ll need roughly the amount you’d use for two burgers about half a pound works well. Go for ground beef with a little fat (80/20 is perfect) because it stays juicy and flavorful. When buying, look for meat that’s bright red, not gray. If you prefer, ground chicken or turkey works too, but add a little extra seasoning since they’re milder.

ROMAINE LETTUCE
One large head, chopped into bite-size pieces. Romaine gives that classic crunch you expect from a burger bite. Choose crisp leaves with no brown edges. Iceberg lettuce is also a great swap if you want maximum crunch, while mixed greens make it a little softer and lighter.

CHEDDAR CHEESE
About a cup, shredded. Sharp cheddar gives the best “cheeseburger” flavor, but mild cheddar or American cheese works too. Freshly shredded cheese melts better than pre-shredded and tastes creamier. Leftover cheese can be tossed into omelets or sandwiches later.

CHERRY TOMATOES
A generous handful, halved. Look for tomatoes that feel firm and smell slightly sweet. Grape tomatoes are an easy substitute, or you can chop one medium tomato if that’s what you have.

DILL PICKLES
A few slices, chopped small. These are non-negotiable if you want that real burger vibe. Use crisp dill pickles, not sweet ones. If you love pickles, add extra no one’s stopping you.

RED ONION
Just a little, finely chopped. One small onion is plenty. You want it sharp but not overpowering. If raw onion feels too strong, soak it in cold water for 10 minutes before using.

BIG MAC–STYLE SAUCE (CHEESEBURGER SALAD DRESSING)
This creamy sauce is the heart of the bowl. It’s usually made with mayo, ketchup, mustard, pickle relish, a splash of vinegar, and a pinch of seasoning. If you want it lighter, swap half the mayo for Greek yogurt. Any leftover sauce is amazing on wraps or burgers later in the week.

Step-by-Step Instructions

Start with the beef.
Heat a skillet over medium heat. Add the ground beef and break it up with a spatula. As it cooks, you’ll hear a gentle sizzle and smell that classic burger aroma. Keep cooking until it’s fully browned with no pink left.

Season simply.
Sprinkle in salt and pepper while the beef is still hot. Stir well so every bite is seasoned. Once done, turn off the heat and let it cool slightly hot beef straight onto lettuce can make it wilt.

Prep the salad base.
While the beef cools, chop the romaine and add it to a large bowl. Scatter in the tomatoes, pickles, and red onion. This is where the crunch and freshness come from.

Make the sauce.
In a small bowl, stir together the ingredients for your Big Mac recipe sauce until smooth and creamy. Taste it. If it needs more tang, add a tiny splash of vinegar. More sweetness? A little extra ketchup does the trick.

Assemble the bowl.
Add the warm beef over the salad. Sprinkle the shredded cheese on top so it slightly melts. Drizzle generously with the cheeseburger salad dressing.

Toss and serve.
Gently toss everything together so the sauce coats every leaf and bite. Serve right away while the beef is still warm and the lettuce stays crisp.

Expert Tips

• Let the beef cool for a minute before adding it to the salad so the lettuce stays crunchy.
• Chop everything into small, even pieces for that true “burger in a bowl” experience.
• Use freshly shredded cheese — it melts better and tastes richer.
• Don’t overdress the salad at first; you can always add more sauce later.
• If you like heat, a pinch of paprika or a dash of hot sauce in the sauce works beautifully.
• Toasted sesame seeds on top give a subtle nod to a burger bun.

Storage & Make-Ahead

This salad is best enjoyed fresh, but leftovers can still work with a little planning. Store the cooked beef in an airtight container in the fridge for up to three days. Keep the lettuce, toppings, and sauce separate so nothing gets soggy.

When you’re ready to eat, reheat the beef gently in a pan or microwave just until warm — not hot. Then assemble the bowl fresh. Avoid freezing the salad or sauce, as the texture won’t hold up well.

What to Serve With

This cheeseburger bowl works great on its own for lunch or dinner, especially on busy weeknights when you want something fast but satisfying. If you’re serving a crowd, it pairs nicely with crispy oven fries, sweet potato wedges, or even a simple soup.

It’s also a fun option for casual family dinners or weekend meals when you want comfort food without feeling too heavy. Set everything out and let everyone build their own bowl.

FAQs

Can I make this cheeseburger salad without beef?
Yes! Ground turkey, chicken, or even plant-based crumbles work well. Just season generously.

Is this Big Mac salad low-carb?
It can be. Skip sugary ketchup or use a low-carb version in the sauce to keep carbs lower.

Can I prepare this recipe ahead of time?
You can prep the beef and sauce ahead, but assemble the salad just before eating for best texture.

What does the sauce taste like?
It’s creamy, tangy, slightly sweet, and very close to classic burger sauce.