Keto Dinner | Cheeseburger Salad with Big Mac Dressing


If you love Big Macs but want something lighter and much healthier, you will love this cheeseburger salad recipe with homemade Big Mac dressing!

Somehow the concept of a bunless burger wasn’t enough. I had to go and brown the ground beef in a pan, along with onions and garlic, just so I could be sure I’d have a bite of burger in every bite of…salad. Is this the point when I should enter therapy?

This easy low carb Big Mac salad recipe is ready in just 20 minutes! A gluten-free, keto cheeseburger salad like this makes a healthy lunch or dinner.

My low carb Big Mac salad recipe is like a healthier version of rare childhood memories stopping at McDonald’s. That’s probably not much of an impression for most people, but we very rarely ate out when I was growing up. This included everything from gourmet restaurants to fast food, my parents much preferring home cooked meals.

Cheeseburger Salad with Big Mac Dressing

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4 servings 
Calories: 445kcal

Ingredients

  • 1 pound lean ground beef sirloin
  • 1 large head romaine lettuce chopped
  • 2 large ripe tomatoes chopped
  • 1 cup shredded sharp cheddar cheese
  • dill pickle slices optional
  • 2 tablespoons full-fat mayonnaise
  • 1 teaspoon sugar
  • dash Tabasco sauce or hot sauce
  • 1 teaspoon salt divided
  • 2 teaspoons olive oil
  • 1 large sweet onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons full-fat sour cream or yogurt
  • 2 tablespoons ketchup
  • 2 teaspoons water
  • 1 teaspoon white vinegar
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon minced white onion

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Instructions

  1. First, In a small bowl, whisk the mayonnaise, sour cream, ketchup, water, vinegar, relish, onion, sugar, Tabasco, and 1/8 teaspoon salt. Set aside.
  2. Second, Heat the oil in a large skillet over medium. Add the onion and saute for 2 minutes, stirring frequently.
  3. Next, Add the ground beef and cook for about 6-7 minutes, stirring occasionally and using the spatula to crumble the meat.
  4. Add the garlic and stir constantly for 30 seconds, until fragrant. The meat should no longer be pink; if it is, continue to cook until browned. Remove pan from heat and set aside while you assemble the salads.
  5. Divide the romaine, tomatoes, and cheese evenly among four large bowls or plates. Divide the beef mixture evenly among the salads. Drizzle each serving with 2 tablespoons dressing. Serve immediately.




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