Easy Big Mac in a Bowl

Last summer, I was craving a Big Mac but didn't want the guilt that comes with a bun, so I started deconstructing one in a bowl instead. My roommate walked in mid-chop and said, "That's just a salad pretending to be a burger," which made me laugh, but once she tasted it, she got it. There's something freeing about taking a fast-food favorite and making it work for your life without sacrifice. This bowl tastes exactly like that iconic burger but feels lighter, faster, and somehow more intentional.

I made this for my brother when he went keto, and he stared at it for a second like he was suspicious it could actually be good. He demolished it, then asked for seconds before I'd even cleaned the pan. That's when I knew this wasn't just a diet meal, it was something everyone would want to eat regardless of what they're avoiding.

Ingredients

• Lean ground beef (500 g): Use 80/20 or 85/15 ratio so you get flavor without a puddle of grease, and the meat actually holds together as you eat.
• Salt, black pepper, smoked paprika: The paprika adds that subtle char flavor that makes people think you spent way more effort than you did.
• Romaine lettuce: Crisp and sturdy enough not to wilt under warm beef, unlike softer greens that turn into mush.
• Cherry tomatoes: Halved instead of diced so they stay fresh-tasting and don't release too much water into your bowl.
• Red onion, dill pickles: Both bring that sharp, tangy contrast that makes the whole thing feel bright and not just heavy meat.
• Shredded cheddar cheese: Get the real stuff, not the pre-shredded kind with anti-caking powder, because it actually melts slightly from the warm beef.
• Special sauce (mayo, ketchup, mustard, relish, vinegar, spices): This is where the magic happens, so don't skip it or use just mayo—the balance of tangy, sweet, and savory is everything.

Instructions

Get your pan hot and brown the beef:

Heat a large skillet over medium-high heat, add the ground beef with salt, pepper, and smoked paprika, and break it up as it cooks for about 6 to 8 minutes until it's browned all the way through. Drain any excess fat if there's a noticeable puddle at the bottom.

Prep your vegetables while the beef cooks:

Chop the romaine into bite-sized pieces, halve the cherry tomatoes, thinly slice the red onion, and dice the pickles so everything's ready to go. Having it prepped keeps assembly smooth and nothing gets warm and soggy while you're still chopping.

Whisk together the special sauce:

In a small bowl, combine mayonnaise, ketchup, mustard, dill pickle relish, white vinegar, onion powder, garlic powder, and paprika, whisking until smooth. The sauce should taste tangy with a hint of pickle and spice, so taste as you go if you're adjusting anything.

Assemble your bowls:

Divide the chopped lettuce among four bowls, then top each one with a portion of the hot ground beef, followed by tomatoes, onions, pickles, and cheddar cheese. The warm beef will slightly melt the cheese and warm the cheese, which is perfect.

Finish with sauce and serve:

Drizzle each bowl generously with the special sauce and eat it right away while the beef is still warm and the lettuce is still crisp. If you wait too long, the lettuce starts to wilt from the heat and dressing.

Save

What started as a way to eat a burger without the bun became my go-to bowl whenever I wanted something satisfying that didn't make me feel like I'd eaten a brick. It's one of those dishes that proved to me that you don't have to give up the foods you love when you change how you eat.

The Special Sauce is Non-Negotiable

This isn't a salad with beef sprinkled on top, it's a Big Mac without the bun, and the sauce is what makes that true. The sauce brings sweetness from the ketchup, tanginess from the vinegar and relish, richness from the mayo, and a subtle spice from the seasonings, all working together to taste like that burger you've been craving. If you skip the sauce or just use mayo, you're left with a sad bowl of toppings and meat. I learned this the hard way when I was lazy and just added ranch dressing instead, which was completely wrong.

Temperature and Timing Matter

The magic of this bowl happens because the warm beef slightly warms and softens the cheese while everything else stays fresh and crisp. Assemble it right before you eat it, not five minutes before, because the hot beef will start wilting the lettuce if it sits there. The contrast between the warm, savory beef and the cool, crisp vegetables is what makes it work, so respect that balance.

Ways to Make It Your Own

This recipe is a blueprint, not a rule book, so feel free to swap and add based on what you like and what's in your kitchen. You can trade the cheddar for American cheese to get even closer to that classic Big Mac flavor, or add sliced avocado for creaminess and healthy fats. Toss in gluten-free croutons or toasted sesame seeds for extra crunch if you want texture, or use vegan cheese and dairy-free mayo if that's what works for your diet.

• Add a fried egg on top for richness and extra protein.
• Swap half the lettuce for shredded cabbage for a different crunch and tang.
• Drizzle with hot sauce if you want a kick of heat and flavor.

Save

This bowl has become my answer to the question of how to eat the foods you love while taking care of yourself. It's proof that healthy eating doesn't have to mean deprivation, it just means being creative with how you build your plate.

Recipe Q&A

→ What makes the special sauce authentic?

The sauce combines mayonnaise, ketchup, yellow mustard, dill pickle relish, white vinegar, onion powder, garlic powder, and paprika to replicate the classic Big Mac sauce flavor profile perfectly.

→ Can I make this dairy-free?

Yes, simply substitute the cheddar cheese with your favorite vegan cheese alternative and use a dairy-free or vegan mayonnaise in the special sauce.

→ How long does this keep in the refrigerator?

The assembled bowls are best enjoyed immediately, but you can store components separately: cooked beef for 3-4 days, chopped vegetables for 2-3 days, and special sauce for up to 1 week in airtight containers.

→ What can I substitute for ground beef?

Ground turkey, chicken, or plant-based crumbles work well. Season the same way and adjust cooking time as needed - lean poultry may cook slightly faster than beef.

→ Is this truly low-carb and keto-friendly?

With only 7g carbohydrates per serving, this bowl fits perfectly into low-carb and ketogenic lifestyles. The protein and healthy fats from beef and cheese keep you satisfied while maintaining your macros.

→ Can I meal prep this for the week?

Absolutely! Portion the cooked beef, chopped vegetables, cheese, and sauce into separate containers. When ready to eat, simply reheat the beef and assemble fresh for the best texture and flavor.