Ingredients:

  • 1 cup (230g) Avocado Oil Mayonnaise
  • 2 tbsp (30g) Yellow Mustard
  • 3 tbsp (45g) Sugar-Free Dill Pickle Relish
  • 1 tsp (5g) White Vinegar
  • 1 tsp (5g) Smoked Paprika
  • 1 tsp (5g) Onion Powder
  • 1 tsp (5g) Garlic Powder
  • 1 tbsp (15g) Powdered Monk Fruit or Erythritol
  • 1.5 lbs (680g) Ground Beef (85/15 lean/fat ratio)
  • 1 tsp (5g) Sea Salt
  • 0.5 tsp (2.5g) Coarse Black Pepper
  • 0.5 tsp (2.5g) Garlic Powder
  • 1 head (500g) Iceberg Lettuce, finely shredded
  • 1 cup (115g) Sharp Cheddar Cheese, shredded
  • 0.5 (50g) White Onion, finely diced
  • 0.5 cup (65g) Dill Pickle slices
  • 1 tbsp (9g) Toasted Sesame Seeds

Instructions:

  1. In a small mixing bowl, combine the mayonnaise, mustard, vinegar, smoked paprika, onion powder, garlic powder, and sweetener. Whisk vigorously until the color is a uniform pale orange and the texture is velvety. Fold in the sugar-free relish. Refrigerate for at least 10 minutes to allow flavors to meld.
  2. Heat a large cast-iron skillet over high heat. Season the ground beef with sea salt, black pepper, and 0.5 tsp garlic powder. Add the beef to the pan in batches to avoid crowding. Sear undisturbed for 3-4 minutes to achieve a deep brown crust (Maillard reaction), then break into large chunks and cook until fully browned. Drain excess fat if desired.
  3. Shred the iceberg lettuce and divide it among four large serving bowls.
  4. Top each bowl of lettuce with equal portions of the warm seared beef, shredded cheddar cheese, diced white onion, and dill pickle slices.
  5. Drizzle the prepared Big Mac Salad Dressing generously over each bowl and garnish with toasted sesame seeds to provide the classic 'seeded bun' flavor profile.