Easy Big Mac in a Bowl (Print version)

A healthier deconstructed burger bowl with seasoned beef, crisp vegetables, and creamy special sauce. Ready in 25 minutes.

# What You'll Need:

→ Beef

01 - 1.1 lb lean ground beef
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika

→ Vegetables

05 - 1 head romaine lettuce, chopped
06 - 1 cup cherry tomatoes, halved
07 - 1/2 red onion, thinly sliced
08 - 2 dill pickles, diced

→ Cheese

09 - 1 cup shredded cheddar cheese

→ Special Sauce

10 - 1/2 cup mayonnaise
11 - 1 tablespoon ketchup
12 - 1 tablespoon yellow mustard
13 - 1 tablespoon dill pickle relish
14 - 1 teaspoon white vinegar
15 - 1/2 teaspoon onion powder
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon paprika

# Cooking Steps:

01 - Heat a large skillet over medium-high heat. Add ground beef, salt, pepper, and smoked paprika. Cook while breaking up the beef until browned and cooked through, approximately 6 to 8 minutes. Drain excess fat if necessary.
02 - While beef cooks, chop lettuce, halve tomatoes, slice onion, and dice pickles. Set aside.
03 - In a small bowl, whisk together mayonnaise, ketchup, mustard, dill pickle relish, white vinegar, onion powder, garlic powder, and paprika until smooth.
04 - Divide lettuce among 4 serving bowls. Top each with cooked ground beef, tomatoes, onions, pickles, and shredded cheddar cheese.
05 - Drizzle each bowl with special sauce. Serve immediately.

# Expert Advice:

01 -
  • You get every single Big Mac flavor in 25 minutes flat, which means weeknight dinner that tastes indulgent.
  • It actually feels lighter than the original, so you won't need a nap afterward.
  • Naturally gluten-free and easy to customize for whoever's eating it.
02 -
  • Don't skip draining the beef—excess grease makes the sauce slide right off and the whole thing feels heavy instead of fresh.
  • If you let this sit assembled for more than a few minutes, the lettuce starts giving up its water and everything gets soggy, so timing is everything.
03 -
  • Make a double batch of special sauce and keep it in the fridge for up to five days—it's incredible on salads, as a dip, or spread on literally anything.
  • If cheddar isn't your thing, American cheese is traditional, but I've also had success with a sharp white cheddar or even a melted slice of Swiss if you want something less heavy.
Go back