A mouth-watering cheeseburger served over a bed of fresh lettuce, tomatoes, pickles, onions, and bacon. All drizzled with easy homemade Big Mac Sauce.
Salad (makes 1 salad)
- 1 1/2 cups chopped romaine lettuce
- 1/4 cup cherry tomatoes, sliced in half and each half into fourths
- 1 Tablespoon dill pickle slices
- 4 red onion strings
- 2 Tablespoons cheddar cheese, shredded
Burger (makes 1 burger)
- 3 strips bacon
- 6 oz. ground beef*
- Salt/Pepper to taste
- 1 slice yellow American Cheese
Combine the Big Mac Sauce ingredients together and refrigerate in an airtight container for a minimum of 10 minutes or up to three days.
Assemble the salad ingredients on a plate and place in the fridge.
Cook the bacon low and slow in a cast iron skillet, using kitchen tongs to flip them occasionally as the edges start to curl.
Once the bacon is nice and crisp, set it aside on a paper towel lined plate to allow the excess grease to absorb.
Leave the bacon drippings in the pan and increase the heat to medium-high.
Season the ground meat with salt and pepper and gently shape into a patty.
Use your thumb to create a dimple around the middle of the burger for an even shape when cooked. (It should look like the shape of a frisbee.) See here for more info. Add the burger to the preheated pan. Cook for no longer than 5 minutes on the first side. Use a thin spatula to flip and place the cheese on top. Heat for no more than 5 minutes on the second side.
Remove the burger from the pan and place onto a cutting board. Let it rest for 3 minutes to let the juices absorb back into the meat.
Slice the burger into cubes and place it on top of the chilled salad.
Drizzle 1-2 Tablespoons of big mac sauce over the salad and serve!
- *Ground chuck is the best for burgers, 80% fat
- Thousand Island dressing can also be used on this salad.
Calories: 951kcal, Carbohydrates: 7g, Protein: 50g, Fat: 79g, Saturated Fat: 32g, Cholesterol: 216mg, Sodium: 1260mg, Potassium: 845mg, Fiber: 1g, Sugar: 2g, Vitamin A: 6820IU, Vitamin C: 11.3mg, Calcium: 490mg, Iron: 4.7mg