Mayo, pickles, yellow mustard, Kinghaven Farms Premium Raw Honey, white vinegar, Cajun seasoning, paprika, Valentinas hot sauce, garlic plus seasoning, iceberg lettuce, cheddar, ground beef, red onion, tomato.
Cook 1 lb ground beef at medium heat to taste in a skillet and set aside.
While your beef is cooking, in a bowl whisk together your Big Mac sauce:
½ cup Mayo
2 tbsp diced pickles
2 tsp yellow mustard
1 ½ tsp white vinegar
½ Cajun seasoning
1 ½ tbsp Kinghaven Farms Premium Raw Honey
1 tsp garlic plus seasoning
½ tsp paprika
1 tbsp Valentinas hot sauce
Salt and pepper to taste.
Assemble your shredded iceberg lettuce in a large bowl.
Dice your tomato and onion and add.
Take two more pickles and slice into rounds and add.
Grate your cheddar and add.
Add ground beef.
Drizzle with your Big Mac sauce, toss and enjoy!
Haley Do’s:
- I suggest grouping all of your ingredients together on top of salad for a more pleasing aesthetic.
- Make your Big Mac sauce and store in a squeeze bottle – this way you can drizzle the dressing as well which looks way better.
Haley Don’ts:
- Don’t toss the extra sauce! This is great with burgers, hot dogs, or dip for fries – you will be a hit at the next cookout!
- Don’t be horrified when you eat this in under 5 minutes….it is insanely tasty.
Haley Regan is a Hamilton, Ontario based, fifteen-year veteran of the hospitality and wine industry who has worked every position from hostess to owner & operator. What started as a means of survival in university has blossomed into what borders on an obsession with food. A self-described dinner party Jedi, Haley shines a much needed light on affordability, local product, and being able to plate a dish like a Michelin star chef with everyday household items. Her approach is no-nonsense and her recipes can be proudly served at your next soiree and easily executed from a bachelor apartment kitchen. She also enjoys wine. A lot.
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