1 lb ground beef

½ teaspoon sea salt

¼ teaspoon ground black pepper

1 tablespoon olive oil

2 teaspoon minced garlic

1 cup cheddar cheese, shredded

4+ dill pickles, sliced

½ cup onion, minced

1 head iceberg lettuce

½ teaspoon sesame seeds or everything bagel seasoning

For the Big Mac Sauce:

½ cup mayo

2 tablespoon low carb pickle relish (or chopped pickles with juice)

1 tablespoon ketchup

½ teaspoon yellow mustard

¼ teaspoon monk fruit (adjust if using chopped pickle for the relish)

½ teaspoon garlic salt or garlic powder + salt

¼ teaspoon onion powder

Cook Mode Prevent your screen from going dark

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef, salt, pepper, and minced garlic. Stir and cook until the beef is no longer pink, about 6-7 minutes. Drain any excess grease and set the beef aside to cool.
In a small bowl, combine the mayo, pickle relish (or chopped pickles with juice), ketchup, yellow mustard, monk fruit (if using), garlic salt, and onion powder. Stir well to combine.
Lay the lettuce in the bottom of 4 bowls. Top with the cooked beef, followed by the pickles, onion, and shredded cheese. Drizzle the Big Mac sauce over the top or serve it on the side. Sprinkle with sesame seeds or everything bagel seasoning, and season with salt and pepper to taste.
Enjoy your keto-friendly Big Mac Bowl immediately!

Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days. Keep the Big Mac sauce separate to maintain the salad’s freshness.
If you prefer to eat the beef warm, reheat it in the microwave or on the stovetop before adding it to your salad.
For a vegetarian version, substitute the ground beef with a plant-based protein or tofu.
Make the Big Mac sauce ahead of time and store it in the fridge for up to a week.
For a spicier kick, add hot sauce or red pepper flakes to the Big Mac Bowl.