Keto Big Mac Salad
4
Servings
602
Calories
47.6g
Fat
35.6g
Protein
3.5g
Net Carbs
Keto Big Mac Salad Ingredients
- 4 (¼ pound) hamburger patties
- salt & pepper
- 4 slices cheddar cheese
- one head of iceberg lettuce, shredde
- ½ red onion, thinly sliced
- 1 dill pickle spear, cubed
- ½ tomato, thinly sliced
- ½ cup Low Carb Thousand Island Dressing
Keto Big Mac Salad Directions
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1Preheat grill to high heat. If using the stovetop, heat skillet to medium high.
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2Season burger patties with salt and pepper. Grill or cook on both sides until desired level of doneness achieved. About 3-5 minutes each side.
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3Add a slice of cheese on top each burger once flipped and second side is almost done cooking. Cook for another minute to allow cheese to melt. If cooking on a stovetop, cover the burger to help the cheese melt. Remove from grill and set aside.
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4To assemble burger bowl, mix iceberg lettuce, red onion, dill pickle, and tomato to a bowl. Top with the grilled cheeseburger.
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5Drizzle on Low Carb Thousand Island Dressing.
An American classic burger is the Big Mac. Traditionally, a Big Mac contains shredded iceberg lettuce, white onion, two quarter pound beef patties topped with American cheese, and thousand island dressing. All layered between three sesame seed buns.
The thousand island dressing in this recipe is a homemade creamy low carb thousand island. It is simple to make, so you could make it up ahead of time but you don’t need to. The dressing comes together in less than 5 minutes.
In this keto burger bowl recipe, I opted not to use American Cheese that you would traditionally find on a Big Mac. American cheese has carbs in it. Sure it’s a small amount 1-2 carbs per slice, but that can add up when you are limited to a small amount of carbohydrates a day.
Big Mac Salad is an easy recipe to meal prep ahead of time. I like to prep these to take for my lunches. To meal prep a burger bowl, store all your ingredients separately. Then combine them when you want to make your Big Mac Salad. You can cut up the iceberg lettuce ahead of time and store it in a ziplock bag or container. Place a dry piece of paper towel in with the lettuce to help absorb any excess moisture.
