Easy Big Mac in a Bowl (Printable)

A healthier, gluten-free deconstructed burger bowl that captures all the iconic Big Mac flavors without the bun.

# What You'll Need:

→ Beef

01 - 1.1 lb lean ground beef
02 - 0.5 tsp salt
03 - 0.5 tsp black pepper
04 - 0.5 tsp smoked paprika

→ Vegetables

05 - 1 head romaine lettuce, chopped
06 - 1 cup cherry tomatoes, halved
07 - 0.5 red onion, thinly sliced
08 - 2 dill pickles, diced

→ Cheese

09 - 1 cup shredded cheddar cheese

→ Special Sauce

10 - 0.5 cup mayonnaise
11 - 1 tbsp ketchup
12 - 1 tbsp yellow mustard
13 - 1 tbsp dill pickle relish
14 - 1 tsp white vinegar
15 - 0.5 tsp onion powder
16 - 0.5 tsp garlic powder
17 - 0.5 tsp paprika

# How-To Steps:

01 - Heat a large skillet over medium-high heat. Add ground beef with salt, pepper, and smoked paprika. Cook while breaking up the beef until browned and cooked through, approximately 6 to 8 minutes. Drain excess fat if necessary.
02 - While the beef cooks, chop the romaine lettuce, halve the cherry tomatoes, thinly slice the red onion, and dice the dill pickles.
03 - In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, dill pickle relish, white vinegar, onion powder, garlic powder, and paprika until smooth.
04 - Divide chopped romaine lettuce evenly among 4 bowls. Layer ground beef, tomatoes, red onion, pickles, and shredded cheddar cheese on top of each bowl.
05 - Drizzle each bowl generously with special sauce. Serve immediately.

# Expert Tips:

01 -
  • It tastes decadent and indulgent while staying gluten-free and actually good for you, which is a rare magic trick.
  • Comes together in 25 minutes total, so you can satisfy a fast-food craving without the drive-thru guilt.
  • The special sauce is genuinely addictive and makes you realize you'll never need a bottle of anything again once you've made it yourself.
02 -
  • Don't drain all the fat from the beef unless there's genuinely a pool of it—a little bit keeps it moist and flavorful, and the lettuce underneath will absorb it beautifully.
  • Make your special sauce ahead of time if you're cooking for people, because the flavors meld and improve after sitting for even 30 minutes, unlike store-bought sauce.
03 -
  • Make a double batch of the special sauce because you'll end up using it on salads, in wraps, as a dip, and on literally everything else for the next week.
  • Toast sesame seeds in a dry pan for 30 seconds and sprinkle them on top for textural contrast and a subtle nuttiness that elevates the whole thing without being obvious.
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