Cheeseburger Salad Bowl
For those of you in the Keto or Low-Carb community, you know full well what a “Big Mac Bowl” is. This is my spin – a KOSHER take on this classic keto dish, made with my homemade “Big Mac sauce” – the Cheeseburger Salad Bowl!
I’ve been following a low-carb eating lifestyle for several years now but I’ve lately more strict when it comes to tracking my macros. This salad is easy to prepare in advance for lunch or dinner and it’s incredibly filling and satisfying – even for a salad! It’s become my “several-day-of-the-week” meal and I haven’t gotten tired of it yet.
Even if you’re not following a low-carb lifestyle, this is the perfect salad to jazz up your weekday lunches with the perfect balance. The combination of healthy fats veggies and protein – the sharpness of the red onion, the sweetness of the tomato, the “meaty” veggie burger, and the tang of the pickles and the dressing. Topped with sesame seeds, to mimic the bun – YUM.
Want to make your salad prep even easier? Buy shredded lettuce, or meatless crumbles (and cook the night before). I like using the burger patty so it’s easier to track my macros and it’s the perfect protein serving of 1 for my Cheeseburger Salad Bowl. This would also be great with shredded coleslaw mix, or chopped romaine, or kale too.
And we can’t forget about the main star here – the Big Mac Sauce! It’s so ridiculously simple – enlist your kids to help make it! I just add everything in a mason jar and store it in my fridge to last about one week. Oh and it also makes a delicious tangy dip for French fries too!
- 1 Meatless Burger Patty You can use either Beyond Meat or Impossible Burger - delish! You could also use any veggie burger crumbles. I like using the patty and crumbling it up as it cooks, so it's the perfect protein portion!
- 1 cup Iceberg lettuce, shredded
- 1/4 cup Cheddar cheese, shredded
- 1/4 cup Cherry tomatoes, sliced
- 1/8 cup Red or white onion, diced
- 5-6 Pickle chips, chopped I like the giant container of Grillo's pickle chips from Costco!
- 1-2 tbsp "Big Mac Sauce"
- Sprinkle of sesame seeds
- Yellow mustard
- Splash of pickle juice
Heat a sauté pan on medium heat and cook the veggie burger on both sides. Break up the meat patty with a wooden spoon until it resembles ground beef crumbles. While the burger cooks, make the big mac sauce
There's no exact science to this - just mix the mayo, ketchup and mustard together in a small bowl or mason jar, and add in a bit of the pickle juice. I start with about a 1/4 cup of mayo and add a big squeeze of ketchup and mustard, add in the pickle juice and adjust as needed. It makes about a cup of dressing and lasts in the fridge for about 1 week
Assemble the salad bowls: In a big bowl, add in the shredded lettuce, onion, tomato, cheddar cheese, (slightly cooled) crumbled up veggie meat patty, and chopped pickles. Top with the big mac sauce and sprinkle with sesame seeds. Enjoy!
Check out some more salad recipes here:
Blistered Green Bean & Tomato Salad with Basil Garlic Dressing