A mouth-watering cheeseburger served over a bed of fresh lettuce, tomatoes, pickles, onions, and bacon. All drizzled with easy homemade Big Mac Sauce.
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
- Honey Mustard or 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