Who said keto meals have to be boring? We sure didn’t!
When the love of cheeseburgers combines with the healthy veggies in a salad, you get Featured Chef Summer Yule’s Low-Carb Keto Big Mac Salad Bowl. This Cheeseburger Salad is perfect for combating those fast food cravings that may creep up on you. Summer’s recipe has a nutritious secret as she uses USWM Ground Beef with Organ Meats. It is pretty simple to complete but oh so delicious! Follow along with her recipe below.
“Here’s a keto burger bowl that punches your typical “diet-y” salad in the face! (Just kidding, I only offer peaceful recipes here.)
So many people say that they hate salads. Well, I think this keto cheeseburger salad might just change your mind. This, my friends, is no ordinary salad.
I based this keto Big Mac in a bowl on the popular McDonald’s burger. However, instead of added sugar and refined grains, I’ve upped the flavor with higher quality ingredients.
Caramelized onion, shredded Gruyere, crisp butter lettuce, and succulent crumbled burger are coming to play here. It’s lighter than a burger and fries, but you’d never know from the taste!
I could seriously eat this salad every day for lunch and never have a Big Mac again. It’s just that good.
Taste aside, this salad offers up a variety of nutritional benefits as well. We’ve packed in more veggies than you can pile on a typical burger. You get more of the nutrient-dense foods that are good for you.”
Cheeseburger Salad with a Secret
Recipe By: Summer Yule
Servings: 4 Servings
Calories, Net Carbs, Protein: One Big Mac burger bowl has 685 calories, 9.2 grams net carbs, and 41.4 grams protein. Its macros can easily fit into most keto and low carb diet plans.
USWM Shopping List: Ground Beef with Kidney, Heart, and Liver
- 8 cups butter lettuce, torn
- 1 lb 75% Lean Ground Beef with Liver, Heart, and Kidney
- 1 teaspoon steak seasoning
- 2 tablespoons olive oil, divided
- 1 lb baby bella mushrooms, sliced
- 6 ounces Gruyere cheese, shredded
- 2 large sweet onions (cut in half, then thinly slice)
- 1 pint grape tomatoes, halved
- 8 tablespoons mayonnaise
- 2 tablespoons chipotle in adobo
- 1 garlic clove, minced
- 1 tablespoon lime juice
- 1⁄2 teaspoon cumin
- salt and pepper, to taste
- Put half the olive oil in a cast iron skillet. Turn the heat to medium- low. Add the sliced onions and slowly cook them down, stirring occasionally, until they caramelize. It will take 45-60 minutes. Set the onions aside.
- Add the mushrooms and rest of the olive oil to the skillet. Saute for 10-15 minutes over medium heat, stirring occasionally. Set the mushrooms aside.
- Season the beef blend with the steak seasoning. Brown it in a cast-iron skillet over medium heat, crumbling it with a spatula as it cooks. Set it aside after it has finished cooking. (Takes about 10 minutes.)
- To make the dressing, whisk together the mayo, chopped chipotle in adobo, garlic, lime juice, cumin, salt, and pepper. Chill until ready to serve.
- Divide the lettuce between four bowls. Top with the beef, mushrooms, cheese, onions, and tomatoes. Drizzle with the dressing and serve.
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Summer Yule is a registered dietitian with a Master’s in Health Promotion from the University of Connecticut. After surviving breast cancer and sustaining a 70-pound weight loss, Summer created Summer Yule Nutrition as a free information and recipe resource for adults who enjoy delicious food and want to achieve a healthier lifestyle. She lives with her husband and son in central Connecticut and works to create recipes and promotes healthy weight management.