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Big Mac In A Bowl

Big Mac In A Bowl is a fun, low-carb way to enjoy all the flavors of a classic hamburger, but without the bun! This is a great keto-friendly meal and a fantastic make-ahead/meal prep option.
Course Dinner, Main Course
Cuisine American, Healthy
Keyword Big Mac In A Bowl
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Calories 264kcal
Author Chelsea Lords
Cost $8.54


  • 1 large yellow onion, divided
  • 1 tablespoon olive oil
  • 1 pound (16 oz.) lean (93/7) ground beef
  • Fine sea salt & pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon beef bouillon powder, optional
  • 1 tablespoon Worcestershire sauce
  • 16 ounces shredded iceberg lettuce
  • Toppings: grated sharp Cheddar cheese, diced dill pickles, halved cherry tomatoes, thinly sliced red onions, white sesame seeds (optional)



  • ONION: Peel the skin from the onion. Using the large holes of a cheese grater, grate the onion to get 1 tablespoon grated onion and set it aside for the sauce. Finely dice the rest of the onion to get 1 cup; set aside for now.
  • SAUCE: Prepare this first so the flavors have a chance to meld. Combine all the sauce ingredients: 1/2 cup mayo, 2 tablespoons ketchup, 1 tablespoon relish, 1 teaspoon adobo sauce, and 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. (Feel free to add a teaspoon or more of the sauce from the chipotles to increase the heat.) Store in the fridge until ready to serve.
  • BEEF: Heat a large cast-iron skillet 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 the onion to the edges of the skillet and add beef in the middle. Let the beef sear (brown), for about 1 minute per side before crumbling with a wooden spoon and browning all the way through. While beef is browning, season, adding salt & pepper to taste (I add 3/4 tsp salt & 1/4 tsp pepper), 1 teaspoon garlic powder, and 1/2 teaspoon beef bouillon powder. Once fully cooked through, drain off grease, and stir in 1 tablespoon Worcestershire sauce. Remove from heat.
  • ASSEMBLE: Divide shredded lettuce evenly among 4 bowls. Divide beef evenly over the lettuce. 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 off with a light sprinkling of sesame seeds and enjoy promptly!



Note 1: Mayo: We highly recommend real, full-fat mayonnaise. Hellmanns/Best Foods® is my favorite brand (not sponsored).
Note 2: Chipotles: To add a touch of heat and depth of flavor, we 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! Here’s how to do it: 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 the frozen peppers to a freezer-safe plastic bag, seal while pressing out any air, and store in the freezer for up to 6 months.
Note 3: Calories do not include the toppings, as those will vary.


Serving: 1serving | Calories: 264kcal | Carbohydrates: 10.8g | Protein: 1.7g | Fat: 24.3g | Cholesterol: 11.6mg | Sodium: 297.9mg | Fiber: 2g | Sugar: 7.1g