Big Mac Bowls
When summer hits, my boyfriend and I are all about bowl-style dinners. There’s just something so easy and satisfying about tossing everything you love into one bowl—flavorful, simple, and perfect for warm nights. These Big Mac Bowls have quickly become a favorite of ours. We made them on a whim one evening. Loaded them up with seasoned beef, crisp lettuce, pickles, onions, melty cheese, and a drizzle of homemade Big Mac sauce. I roasted some potatoes to mimic fries (because obviously), and we took our bowls out to the front porch to eat while the sun set. It felt like the perfect balance—fast food flavors, but fresh and homemade. I like to add diced tomatoes too for a little pop of color, even if they’re not traditional. Trust me, you’ll want to make this on repeat all summer.
Step 1: Make the Big Mac Sauce
Start by whipping up the star of the show—homemade Big Mac sauce. It’s best to make this first so the flavors have time to mingle while you prep the rest. In a small bowl, combine:
- ½ cup mayo
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 3 tablespoons finely chopped pickles
- 1 teaspoon white vinegar
- A small pinch of white sugar (just enough to balance the acidity)
Give it all a good stir until smooth and creamy. Pop it in the fridge to chill while you move on to the rest—trust me, it only gets better with time.
Step 2: Prep the Roasted Fries
Before the meat hits the pan, let’s get the potatoes going since they’ll take the longest. Peel and chop a large russet potato into fry-sized pieces. Place them in a pot of salted water and bring to a boil. Let them cook for about 5–7 minutes, just until they start to soften. You don’t want them fully cooked, just parboiled.
Drain the potatoes and toss them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and pop them into a 425°F oven. Roast for about 25–30 minutes, flipping halfway through, until they’re golden, crisp, and a little irresistible.
Step 3: Brown the Beef
While the fries are roasting, move on to the beef. In a large skillet, heat a drizzle of olive oil over medium heat. Add ¼ of a white onion, finely chopped, and sauté for a few minutes until it softens and starts to get a little golden. Then add your ground beef (about 1 pound) and break it up with a spatula.
Let it cook for a few minutes without stirring so it can get that nice browning on the bottom. Once it’s almost all the way cooked, season with paprika, onion powder, garlic powder, salt, and pepper. Stir it all in and let the flavors cook together for another minute or two, then remove from heat and set aside.
Step 4: Chop the Veggies
With the beef browned and the potatoes roasting, take a moment to prep the veggies. Roughly chop up some crisp iceberg lettuce, dice another quarter of a white onion, and slice the tomatoes into bite-sized pieces. Arrange everything neatly in bowls or on a platter, so it’s all set for assembly when everything is ready.
Step 5: Build Your Big Mac Bowl
Time to assemble! Start with a base of chopped iceberg lettuce in your bowl. Add a scoop of the seasoned ground beef, a handful of those crispy roasted “fries,” and top with diced onions, sliced pickles, shredded cheese, and tomatoes. To give it that Big Mac vibe, sprinkle a few sesame seeds on top—it’s a little nod to the classic bun. Finish it all off with a generous drizzle of your chilled Big Mac sauce—don’t be shy.
You can keep the components separated for that classic bowl look or mix everything up for the ultimate bite in every forkful. Either way, it’s cozy, crave-worthy, and perfect for porch dinners, backyard hangouts, or casual weeknights when you want something fast and fun.
Enjoy!
There’s something so satisfying about the combination of flavors in this Big Mac Bowl. It’s got all the delicious elements you crave from the classic, but in a fresh, homemade way that’s perfect for those relaxed summer evenings. Whether you’re eating it on the porch with a cold drink in hand or serving it up at your next casual get-together, this bowl will definitely hit the spot. I hope it becomes one of your go-to meals—quick, easy, and packed with flavor. Enjoy every bite!
Big Mac Bowl
Ingredients
For Big Mac Sauce
- 1/2 cup mayo
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- pinch white sugar
- 1 tsp white vinegar
- 3 tbsp pickles chopped
- salt and pepper to taste
For the Big Mac Bowls
- 1 large russet potato
- 1 lb ground beef
- 1/2 white onion half for ground beef, half for topping
- 1 tbsp olive oil
- 4 cups iceberg lettuce chopped
- 1/2 cup cherry tomatoes chopped
- pickle coins as many as your heart desires
- 1 cup shredded cheese american, or whatever your favorite is
- sprinkle sesame seeds
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- Make the Big Mac Sauce – n a small bowl, combine the mayo, ketchup, mustard, paprika, onion powder, garlic powder, salt, pepper, chopped pickles, vinegar, and a pinch of sugar. Stir until smooth and creamy. Cover and refrigerate to allow the flavors to meld while you prepare the rest of the dish.
- Prep the Roasted Fries – Peel and chop the russet potato into fry-sized pieces. Place them in a pot of salted water and bring to a boil. Cook for 5–7 minutes until just tender. Drain the potatoes and toss them on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast at 425°F for 25–30 minutes, flipping halfway through, until golden and crispy.
- Brown the Beef – While the fries are roasting, heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped ¼ onion and sauté for 3–4 minutes until softened. Add the ground beef and cook, breaking it up with a spatula. Let it brown for a few minutes, then stir occasionally until fully cooked. Season with paprika, onion powder, garlic powder, salt, and pepper. Remove from heat and set aside.
- Chop the Veggies – While the beef is cooking, chop the iceberg lettuce, dice the remaining onion, and slice the tomatoes (if using). Set everything aside.
- Assemble the Bowls – Start with a base of chopped iceberg lettuce in each bowl. Add a scoop of seasoned ground beef, a handful of roasted potatoes, and top with onions, pickles, shredded cheese, and tomatoes (if using). Sprinkle with sesame seeds for a Big Mac-inspired touch. Drizzle generously with your chilled Big Mac sauce.
Notes
- Swap out ground beef for turkey, chicken, or plant-based protein for a lighter or vegetarian version.
- Add a teaspoon of sriracha or hot sauce to the Big Mac sauce for a spicy kick.
- Make the Big Mac sauce and ground beef ahead of time for an easy meal prep option.
- For extra crispy fries, toss the parboiled potatoes in cornstarch before roasting.
- Add extra crunch with crushed crispy onions or potato chips on top.
- Toss the lettuce in a light vinaigrette for added flavor.
Also try THIS bowl style dinner