Big Mac Bowls
Big Mac Bowls
Ingredients
For the Big Mac Bowls
- 1 1/2 pounds ground beef, 80/20 lean
- 1 cup shredded cheddar cheese
- 1 iceberg lettuce, medium head, finely shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Big Mac Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 1/2 tablespoons dill pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon granulated sugar, optional
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a standard 12-cup muffin tin.
⏱️ 5 min•🌡️ 375
- 2
Divide the shredded cheddar cheese evenly among 8-10 cups of the prepared muffin tin, placing it at the bottom of each cup.
⏱️ 2 min
- 3
In a large bowl, season the ground beef with salt and black pepper. Divide the seasoned ground beef into 8-10 equal portions. Press each portion firmly on top of the cheese in the muffin cups, using a small glass or the back of a spoon to compact the meat and form small, dense patties.
⏱️ 8 min
- 4
Bake the beef and cheese patties in the preheated oven for 15-18 minutes, or until the beef is cooked through and the cheese is melted and slightly caramelized around the edges. The internal temperature of the beef should reach 160°F.
⏱️ 18 min•🌡️ 375
- 5
While the patties are baking, prepare the Big Mac sauce. In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, dill pickle relish, white vinegar, onion powder, garlic powder, paprika, and optional granulated sugar until well combined and smooth. Taste and adjust seasonings as desired.
⏱️ 5 min
- 6
Divide the finely shredded iceberg lettuce among 4 serving bowls, creating a generous bed in each.
⏱️ 3 min
- 7
Carefully remove the cooked beef and cheese patties from the muffin tin. Arrange 2-3 patties on top of the shredded lettuce in each bowl.
⏱️ 2 min
- 8
Drizzle a generous amount of the homemade Big Mac sauce over the patties and lettuce in each bowl. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Big Mac Bowls
Ingredients
For the Big Mac Bowls
- 1 1/2 pounds ground beef, 80/20 lean
- 1 cup shredded cheddar cheese
- 1 iceberg lettuce, medium head, finely shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Big Mac Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 1/2 tablespoons dill pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon granulated sugar, optional
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a standard 12-cup muffin tin.
⏱️ 5 min•🌡️ 375 - 2
Divide the shredded cheddar cheese evenly among 8-10 cups of the prepared muffin tin, placing it at the bottom of each cup.
⏱️ 2 min - 3
In a large bowl, season the ground beef with salt and black pepper. Divide the seasoned ground beef into 8-10 equal portions. Press each portion firmly on top of the cheese in the muffin cups, using a small glass or the back of a spoon to compact the meat and form small, dense patties.
⏱️ 8 min - 4
Bake the beef and cheese patties in the preheated oven for 15-18 minutes, or until the beef is cooked through and the cheese is melted and slightly caramelized around the edges. The internal temperature of the beef should reach 160°F.
⏱️ 18 min•🌡️ 375 - 5
While the patties are baking, prepare the Big Mac sauce. In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, dill pickle relish, white vinegar, onion powder, garlic powder, paprika, and optional granulated sugar until well combined and smooth. Taste and adjust seasonings as desired.
⏱️ 5 min - 6
Divide the finely shredded iceberg lettuce among 4 serving bowls, creating a generous bed in each.
⏱️ 3 min - 7
Carefully remove the cooked beef and cheese patties from the muffin tin. Arrange 2-3 patties on top of the shredded lettuce in each bowl.
⏱️ 2 min - 8
Drizzle a generous amount of the homemade Big Mac sauce over the patties and lettuce in each bowl. Serve immediately.
⏱️ 1 min