Keeping it keto-friendly and low-carb! Our chop-chop Big Mac Salad is inspired by the popular fast-food hamburger without the bun so there’s no guilt!
Course: Entrée, Salad
Cuisine: American, Keto
Servings: 8
Ingredients
BURGER:
1lb.lean ground beef
1tsp.salt
1/4tsp.black pepper
1T.yellow mustard
1 tsp.garlic powder
1tsp.dill pickle juice
1/2tsp.smoked paprika
SALAD:
1lg. headromaine lettuceor iceberg, chopped
1pintcherry tomatoeshalved
1/3c.red onionmore if desired
1c. sliced dill pickleshalved or diced
1c. grated sharp cheddar cheese
2-3choppedgreen onionsfor garnish
sesame seedsfor garnish
Thousand Islandfor drizzling
Instructions
Prep all ingredients before you begin to cook.
BURGER: Cook the ground beef in a large skillet over medium-high heat and season with salt and pepper. Cook, stirring occasionally to break up the meat for about 4-5 minutes.
In a small bowl or ramekin combine mustard, garlic powder, dill pickle juice, and smoked paprika. Add seasoning mixture to the ground beef, continue cooking for 4-5 minutes more until no longer pink; remove from heat.
SALAD: To Assemble - Place chopped lettuce in a large serving bowl. Top with cooked ground beef, tomatoes, red onions, pickles, and cheddar cheese; toss to combine.
Serve salad on plates or in bowls garnished with green onions and sesame seeds. Drizzled with Thousand Island dressing and devour!
Notes
Cook's Note: I used Primal Kitchen Thousand Island dressing!