Ingredients — 4 bowls
Beef
- 1 lb (450 g) lean ground beef
- ½ small onion, finely diced
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- Salt and black pepper, to taste
Bowl
- 4 cups chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved or diced
- 1 cup dill pickles, sliced
- ½ cup shredded cheddar cheese
- ¼ cup finely diced onion, optional
- Sesame seeds, for topping
Big Mac-style sauce
- ½ cup plain Greek yogurt
- 2 tbsp light mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp ketchup
- 2 tbsp finely chopped dill pickles or pickle relish
- ½ tsp garlic powder
- ½ tsp onion powder
- 1–2 tsp pickle juice
- Black pepper, to taste
👩🍳 Method
- Cook the beef:
Heat a large skillet over medium-high heat. Add the diced onion and ground beef. Break the beef apart and cook until browned and fully cooked. - Season:
Drain excess fat if necessary. Stir in garlic powder, onion powder, paprika, salt, and pepper. Cook for another 1–2 minutes. - Make the sauce:
Mix the Greek yogurt, mayonnaise, mustard, ketchup, chopped pickles, garlic powder, onion powder, pickle juice, and pepper until smooth. - Build the bowls:
Divide the chopped lettuce between 4 bowls. Add tomatoes, followed by pickles and the seasoned beef. - Add cheese:
Sprinkle each bowl with shredded cheddar. - Finish:
Drizzle generously with the Big Mac sauce and sprinkle with sesame seeds.
🥒 Meal-prep tip
Keep the sauce separate until you’re ready to eat so the lettuce stays crisp. The cooked beef can be refrigerated and reheated before assembling.
About the “45 g protein / 350 calories”: those numbers will vary considerably depending on the beef, yogurt, mayonnaise, cheese, and portion sizes, so I wouldn’t treat the caption’s figures as exact.
