- 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
- Mayo
- Ketchup
- Yellow mustard
- Splash of pickle juice
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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
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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
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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!