Ingredients:

  • 1/2 cup (115g) mayonnaise
  • 2 tbsp (30g) yellow mustard
  • 1 tbsp (15g) white vinegar
  • 1 tbsp (15g) sugar-free relish
  • 1/2 tsp (2g) paprika
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (2g) onion powder
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 lb (450g) lean ground beef (90% or higher)
  • 6 cups (300g) romaine lettuce, shredded
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 cup (60g) white onion, finely diced
  • 1/2 cup (60g) dill pickle chips, chopped
  • 1 cup (150g) cherry tomatoes, halved

Instructions:

  1. Whisk the sauce. In a medium bowl, combine the mayonnaise, mustard, vinegar, relish, paprika, garlic powder, onion powder, salt, and pepper. Whisk until the mixture is smooth and a pale orange color. Note: Whisking incorporates air, making the sauce feel lighter.
  2. Chill the dressing. Place the sauce in the fridge. Wait at least 10 minutes to let the flavors meld and the temperature drop.
  3. Heat the pan. Place a skillet over medium high heat. Let it get hot for about 2 minutes before adding the meat.
  4. Sear the beef. Add the ground beef. Use your spatula to break it into small, bite-sized chunks. Cook for about 10 mins until the meat is fully browned and has developed a dark crust.
  5. Drain the fat. Tilt the pan and spoon out any excess grease. Note: Too much fat will make the romaine lettuce slide around the bowl.
  6. Prep the base. Divide the 6 cups of shredded romaine lettuce evenly across four bowls.
  7. Layer the beef. While the beef is still warm, divide it evenly over the lettuce. Do this quickly to keep the meat hot.
  8. Add the toppings. Top each bowl with the diced white onions, chopped dill pickles, halved cherry tomatoes, and shredded cheddar cheese.
  9. Final drizzle. Just before serving, drizzle the chilled Big Mac salad dressing over the top.