BIG MAC SALAD

Beef|Salad

Ingredients

The Big Mac Sauce/Dressing:

2 tablespoons grated onion

1 cup Hellmann’s Light Mayonnaise

2 tablespoons yellow mustard

¼ cup sweet pickle relish

1 ½ teaspoons apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon salt

The Salad:

2 tablespoons olive oil

1 pound 85/15 ground beef

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

2 tablespoons butter

⅔ cup panko breadcrumbs

2 teaspoons sesame seeds

4 cups romaine lettuce, chopped

3 cups grape or cherry tomatoes, cut in half or quarters if large

1 small onion, chopped fine

1 cup bread and butter pickles, chopped

2 cups hand-shredded cheddar or American cheese

Instructions

To make the sauce, grate the onion into a small bowl on the large hole of a box grater. Add the remaining sauce ingredients and whisk until smooth and well combined. Keep in the fridge until ready to use. Any extra sauce will keep in the fridge for 1-2 weeks.

Heat the olive oil in a large skillet over medium high heat. Add the hamburger to the pan and cook, breaking the meat up with a wooden spoon or spatula into small pieces, until it is cooked through. Add the salt, black pepper, and paprika to the pan and mix to combine. Set the aside and keep warm.

Melt the butter in a medium skillet and add the panko and sesame seeds. Cook, tossing the breadcrumbs until they are toasty and golden brown. Set aside.

To assemble the salads (this can also be done as one large salad if desired), layer the lettuce, tomatoes, onion, and pickles in salad bowls. Top with a generous portion of the ground meat followed by cheese. Drizzle the dressing over the top and finish with the toasted crumbs and sesame seeds. DEVOUR!!