Name: Easy Big Mac Bowl Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb (about 450g) ground beef – I usually grab 80/20 for flavor, but if I’m feeling virtuous, I swap in ground turkey or even a plant-based crumble.; 1 small onion, diced – Red, white, or even that random half-onion in the fridge; it all works.; 2 teaspoons garlic powder – I’ve also used fresh garlic in a pinch, but watch for the burning!; 1 teaspoon smoked paprika – completely optional, but it adds that little something-something.; Salt & pepper – a big pinch of each, or level with your heart.; 4 cups iceberg lettuce, shredded – Romaine will do if that’s what you’ve got, but my crew likes the crunch of iceberg.; 1 cup cherry tomatoes, halved – Sometimes I skip these if the tomatoes are looking a bit sad in winter.; 1 cup shredded cheddar cheese – Or whatever cheese is in the drawer (Monterey Jack is sneaky good here).; 1/3 cup sliced pickles – the classic kind, or go wild and use spicy ones.; Sesame seeds, for garnish – for the full burger fantasy.; 1/2 cup mayo – Store-brand? Absolutely fine, my friends.; 2 tablespoons ketchup; 1 tablespoon yellow mustard; 2 teaspoons sweet pickle relish; 1 teaspoon white vinegar; 1/2 teaspoon onion powder; Pinch of paprika (or honestly, skip it if you don't have it—sometimes I do)

So, Here’s the Scoop on This Easy Big Mac Bowl

Alright, let me paint you a picture. It’s 6:15, you just walked in (work bag still on your shoulder)—and someone hollers from the living room about dinner. Relatable? That was last Tuesday for me. I ended up raiding the fridge and whipping out one of my can’t-miss quick dinners: this Easy Big Mac Bowl. It’s like the iconic drive-thru burger but faster, friendlier to your kitchen, and minus the need for pants (big win in my book). First time I made this, my brother pointed at his bowl and said, “Wait, are we allowed to call this healthy?” Ehh, depends how much sauce you use, but who’s counting?

Why I Keep Coming Back to This Bowl

I make this when I’m craving a burger but not the sweatpants stigma of ordering delivery three nights a week. My kids devour it—which is remarkable, since one of them barely recognizes veggies as food at all. Honestly, I love it because it’s one pan (less mess!), and if I’ve got leftovers, they’re even better the next day. I used to mess up the sauce ratio (too much ketchup, oops), but after enough trial and error (okay, and a few “mystery pink” incidents), I figured out a balance. (Oh, and if you’re like me and sometimes forget to thaw meat, just toss in ground turkey; nobody complains.)

Everything You Need for a Big Mac Bowl

1 lb (about 450g) ground beef – I usually grab 80/20 for flavor, but if I’m feeling virtuous, I swap in ground turkey or even a plant-based crumble. My grandmother would insist you MUST use freshly ground beef, but honestly, whatever’s on sale works fine.
1 small onion, diced – Red, white, or even that random half-onion in the fridge; it all works.
2 teaspoons garlic powder – I’ve also used fresh garlic in a pinch, but watch for the burning!
1 teaspoon smoked paprika – completely optional, but it adds that little something-something.
Salt & pepper – a big pinch of each, or level with your heart.
4 cups iceberg lettuce, shredded – Romaine will do if that’s what you’ve got, but my crew likes the crunch of iceberg.
1 cup cherry tomatoes, halved – Sometimes I skip these if the tomatoes are looking a bit sad in winter. No shame.
1 cup shredded cheddar cheese – Or whatever cheese is in the drawer (Monterey Jack is sneaky good here).
1/3 cup sliced pickles – the classic kind, or go wild and use spicy ones.
Sesame seeds, for garnish – for the full burger fantasy.
For the “Special Sauce”:
- 1/2 cup mayo – Store-brand? Absolutely fine, my friends.
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 2 teaspoons sweet pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon onion powder
- Pinch of paprika (or honestly, skip it if you don’t have it—sometimes I do)

How I Throw It All Together

First off, make your special sauce: whisk together mayo, ketchup, mustard, relish, vinegar, onion powder, and paprika in a bowl. Stick it in the fridge so the flavors get friendly. Or don’t, if you’re rushing—nobody’s judging.
In a large skillet, chuck in your ground beef and diced onion over medium-high heat. Cook, breaking the beef up, until browned and mostly cooked through—probably about 6 minutes. (This is where I sneak a taste, just for science.)
Sprinkle garlic powder, smoked paprika, salt, and pepper over the meat. Stir and – this is important – let it cook another minute until it’s a tiny bit crispy in spots. Don’t drain it completely unless your beef is hot-tub-level greasy. Some fat = flavor!
Get your bowls ready: Start with a big lion’s share of lettuce at the bottom (I don’t measure, just grab a handful), then add your tomatoes, cheese, pickles, and as much beef mixture as you like. Pile it on or keep it modest, your call.
Drizzle with an indecent amount of special sauce. (Okay, decent is fine, but honestly, live a little.) Sprinkle with sesame seeds. Dig in while it’s still mum’s-the-word warm.

Little Notes Form My Kitchen

If you skip the pickles, it’s still good. But is it a Big Mac though? Debatable.
I once tried pre-shredded bagged iceberg and it held up surprisingly well, life is short.
If your sauce looks too pink, add a bit more mayo next time (learned that the messy way).
Totally makes awesome meal-prep bowls for the next day—just keep the lettuce and sauce separate till serving. Unless you like soggy lettuce, then hey, you do you.

Variations I’ve Played Around With (Plus a Dud)

Tried ground chicken – not bad, a bit less rich but still very solid.
Added chopped crispy bacon one time, which was my cousin’s idea, and now I crave it every time.
Attempted a full veggie version with black beans and mushrooms. Result? Meh. Wouldn’t write home about it, but for someone else’s taste it might work.

Equipment—But Don’t Panic

You really only need a frying pan (skillet if you wanna be fancy), spatula, and one bowl for the sauce. If you’re short on bowls, I’ve made the sauce in a coffee mug. Also, salad spinner if you’re feeling it, but I usually skip. Oh, and a big spoon for serving works just as well as some tongs—use whatever’s clean.

How to Store Leftovers (But Good Luck)

Leftovers go nicely in airtight containers—I keep everything separate in the fridge and just assemble later. Meat and sauce stay good for about 3 days, lettuce less so. But honestly, between kids’ lunches and midnight fridge raids, it barely lasts a day at my place.

My Family’s Favorite Ways to Serve

I love plopping everything right into big bowls, but sometimes when we’re feeling extra I toss everything into a wrap for a lazy, lettuce-y burrito. If it’s game night, I serve with extra pickles on the side just to see who notices. Someone always picks all the pickles out first. Tradition, I guess?

Things I’ve Learned the Hard Way (Pro Tips-ish)

Don’t skip chilling the sauce; I rushed it once and the flavors just didn’t become friends—kinda like a party where no one knows each other.
If you overcook the beef, it gets chewy. I did that once watching TV and had regrets (too dry!).
Chop the lettuce last—it stays crisper. Seems obvious, but I used to always prep it first and end up with wilt-fest by dinnertime.

People Always Ask Me…(FAQ Time!)

Can I make the sauce ahead of time?

Yep, and actually, I think it gets tastier if you do. Make it in the morning, hide it in the fridge, and try not to eat it with crackers before dinner. Or do.

Does it freeze?

The beef mixture freezes just fine, but the rest? Lettuce and cheese in the freezer are… well, let’s just say it got weird when I tried.

I don’t eat beef, can I swap?

Of course! Turkey, chicken, or plant-based crumbles all work—I’ve used all three. You do you.

What’s the best cheese for this?

I always default to cheddar, but if you’ve got American (the processed slices), they melt kinda perfectly if you toss them in while the beef is still warm. Total nostalgia trip.

Why does your bowl look different than mine?

Honestly, every time I make it, it comes out slightly different too. Mood-based cooking is an art form!

By the way, if you stumble on a better sauce combo, send it my way. Good recipes are meant to travel!

Easy Big Mac Bowl Recipe