Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp dried minced onions
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup avocado oil mayonnaise
  • 2 tbsp sugar-free dill pickle relish
  • 1 tbsp yellow mustard
  • 1 tsp white vinegar
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 6 cups shredded romaine or iceberg lettuce
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup dill pickle slices, chopped
  • 1/4 cup white onion, finely diced
  • 1 tbsp sesame seeds

Instructions:

  1. Place the 1 lb lean ground beef in a hot skillet over medium high heat. Note: Let it sit for 2 minutes before breaking it up to get a good sear.
  2. Add 1 tbsp dried minced onions, 1 tsp garlic powder, 1/2 tsp sea salt, and 1/2 tsp cracked black pepper to the skillet.
  3. Sauté for 8 minutes until the beef is browned and no longer pink.
  4. In a small bowl, combine 1/2 cup avocado oil mayo, 2 tbsp sugar-free dill pickle relish, 1 tbsp yellow mustard, 1 tsp white vinegar, 1/2 tsp smoked paprika, and 1/2 tsp onion powder.
  5. Finely slice 6 cups of romaine or iceberg lettuce. Note: Thinner shreds catch the dressing better.
  6. Chop 1/2 cup dill pickle slices and finely dice 1/4 cup white onion.
  7. Briefly toss 1 tbsp sesame seeds in a dry pan for 1 minute until they smell nutty and turn golden.
  8. Divide the lettuce among four bowls.
  9. Top with the warm beef, shredded cheddar cheese, pickles, and diced onions.
  10. Spoon the Big Mac Salad sauce over the top and sprinkle with toasted sesame seeds.