Big Mac In A Bowl

5 from 4 votes

Big Mac In A Bowl is a low-carb, keto-friendly way to enjoy all the classic burger flavors—minus the bun! Perfect for meal prep and packed with flavor!

Prep Time25

Total Time25

Course: Dinner

Cuisine: American, Healthy

Keyword: Big Mac In A Bowl

Servings: servings

Author: Chelsea Lords

Cost: $8.54

Equipment

Large cast-iron pan

Ingredients

1 large yellow onion divided
1 tablespoon olive oil
1 pound lean ground beef 93/7
Salt and pepper
1 teaspoon garlic powder
1/2 teaspoon beef bouillon powder optional
1 tablespoon Worcestershire sauce
16 ounces shredded iceberg lettuce
Toppings as desired see note 1

Sauce

1/2 cup mayo see note 2
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1 teaspoon adobo sauce from canned chipotle chiles in adobo, see note 3

US - Metric

Instructions

Peel off onion skin. Using the large holes of a cheese grater, grate the onion to get 1 tablespoon grated onion. Set aside for sauce. Finely dice the rest of the onion to get 1 cup; set aside for now.
Prepare sauce first so the flavors have a chance to meld. Combine all sauce ingredients plus the 1 tablespoon grated onion. Season to taste with salt (I add 1/4 teaspoon). Stir until combined and smooth. Taste and adjust to personal preference. (Add a teaspoon or more of the sauce from the chipotles to increase the heat.) Store in fridge until ready to serve.
Heat a large cast-iron pan to medium-high heat. Add olive oil and the 1 cup diced onion. Sauté until it begins to turn golden, about 4–5 minutes. Move onion to the edges of the pan and add beef in the middle. Let beef sear, about 1 minute per side before crumbling with a wooden spoon and browning all the way through. While beef is browning, season to taste with garlic powder, beef bouillon powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Once fully cooked, drain off grease and stir in Worcestershire sauce. Remove from heat.
Divide shredded lettuce and beef evenly among 4 bowls. Add toppings in desired amounts: cheese, diced pickles, halved cherry tomatoes, and thinly sliced or diced red onions. Drizzle sauce evenly (or as much as you’d like) on each bowl. Finish with a light sprinkling of sesame seeds and enjoy promptly!

Video

Notes

Note 1: For toppings, try grated sharp Cheddar cheese, diced dill pickles, halved cherry tomatoes, thinly sliced red onions, and/or white sesame seeds!

Note 2: I highly recommend real, full-fat mayonnaise. Hellmanns/Best Foods® is my favorite brand (not sponsored).

Note 3: To add a touch of heat and depth of flavor, I use the sauce surrounding the chipotle chilies. You can find canned chipotle peppers in adobo sauce in the Latin aisle of most grocery stores. Leftover chipotles freeze beautifully! Just spoon out peppers with sauce, 1/2 inch apart, onto a lined pan. Place the pan in the freezer until the peppers are solid, about an hour. Once frozen, peel the peppers and sauce off the tray. Add all frozen peppers to a freezer-safe plastic bag, seal while pressing out air, and store in the freezer for up to 6 months.

Nutrition Note: Calories do not include the toppings, as those will vary.

Storage: To meal prep this recipe, divide lettuce equally among four containers or bags. Add chopped veggies, cheese, and sesame seeds on top of the lettuce. In a separate container, add ground beef. Add the burger sauce to another separate small container.

Nutrition