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Big Mac Bowl

A deconstructed Big Mac served in a bowl with seasoned beef, lettuce, cheese, pickles, onions, and special sauce over your choice of fries or rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds ground beef 80/20 blend
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon garlic powder
  • 4 cups chopped romaine or iceberg lettuce
  • 8 slices American cheese
  • 0.75 cup dill pickle slices
  • 0.5 medium red onion thinly sliced
Special Sauce
  • 0.5 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon yellow mustard
  • 0.5 teaspoon white vinegar
  • 0.25 teaspoon paprika
Base
  • 2 cups crispy shoestring fries or cooked rice per bowl

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Small bowl for mixing sauce
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Four serving bowls or plates

Method
 

  1. In a small bowl, combine mayonnaise, ketchup, sweet pickle relish, yellow mustard, white vinegar, and paprika; whisk until smooth.
  2. Prepare your base: either cook fries according to package directions or ensure rice is cooked and warm.
  3. Heat a large skillet over medium-high heat, add ground beef, and cook for 8 to 10 minutes, breaking up the meat until no pink remains.
  4. If excess fat remains, drain until only a thin layer is left, then add salt, black pepper, onion powder, and garlic powder; stir to combine.
  5. Add American cheese slices to the beef and stir for 1 to 2 minutes until the cheese melts and coats the meat.
  6. Divide the fries or rice evenly among four bowls.
  7. Top each bowl with chopped lettuce, then spoon the cheesy beef mixture over the lettuce.
  8. Evenly distribute dill pickle slices and sliced red onion over each bowl.
  9. Drizzle the special sauce over the top of each bowl and serve immediately.

Notes

Make the special sauce up to 2 days ahead and store in the refrigerator; store cooked beef, sauce, and fresh toppings separately for best texture when assembling.