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big mac bowl recipe
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This big mac bowl recipe offers the iconic tangy and savory flavors of a classic Big Mac in a healthier, homemade format, perfect for busy weeknights and family meals. It’s a quick, budget-friendly dish focusing on fresh ingredients and simple steps.
Ingredients
- 450 g / 1 lb lean ground beef
- 1 medium head iceberg lettuce (about 200 g / 7 oz), finely shredded
- 4–5 medium dill pickles (about 100 g / 3.5 oz), sliced and quartered
- 0.5 small red onion (about 75 g / 2.6 oz), finely diced
- 150 g / 1.5 cups shredded sharp cheddar cheese
- 180 mL / 0.75 cup mayonnaise
- 60 mL / 0.25 cup ketchup
- 15 mL / 1 tablespoon yellow mustard
- 30 mL / 2 tablespoons dill pickle relish
- 5 mL / 1 teaspoon white vinegar
- 2.5 mL / 0.5 teaspoon granulated sugar
- 2.5 mL / 0.5 teaspoon garlic powder
- 2.5 mL / 0.5 teaspoon onion powder
- 5 mL / 1 teaspoon smoked paprika
- 1 medium roasted red bell pepper (about 70 g / 2.5 oz drained weight), pureed
- 15 mL / 1 tablespoon vegetable oil
- 5 mL / 1 teaspoon salt
- 2.5 mL / 0.5 teaspoon black pepper
- Toasted sesame seeds, for garnish
Instructions
- Prepare Your Sauce: In a small bowl, combine the mayonnaise, ketchup, yellow mustard, dill pickle relish, white vinegar, granulated sugar, garlic powder, onion powder, smoked paprika, and the pureed roasted red bell pepper. Whisk vigorously until the sauce is completely smooth and boasts a uniform, vibrant orange-red color. Taste and adjust seasonings if necessary. Cover and refrigerate.
- Cook the Beef: Heat 15 mL / 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the 450 g / 1 lb lean ground beef, breaking it apart into small pieces. Season with 5 mL / 1 teaspoon salt and 2.5 mL / 0.5 teaspoon black pepper. Cook, stirring occasionally, until the beef is fully browned and no pink remains, typically 6-8 minutes. Drain off any excess fat thoroughly.
- Assemble Your Bowls: Divide the hot, seasoned cooked beef evenly among four wide, shallow bowls. Artfully arrange a generous amount of the finely shredded iceberg lettuce around the central mound of beef. Create small, distinct piles of the finely diced red onion and the quartered dill pickles on top of or alongside the lettuce. Sprinkle each bowl evenly and generously with the shredded sharp cheddar cheese. Drizzle a substantial amount of the chilled Smoky Roasted Red Pepper Sauce over the entire bowl. Finish by sprinkling toasted sesame seeds evenly over the top. Serve immediately.
Notes
To make it a cheesy crust, press cooked beef into a hot pan with cheese for 1-2 minutes until crispy, before adding to the bowl. Add a dash of smoked paprika or garlic powder to the beef during cooking for extra depth of flavor. For meal prep, make the sauce ahead (stores up to 4 days) and chop veggies.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600 calories
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg