07/28/2026
Think Big Mac in a bowl. On a diet.
1 pound ground beef, cut into 1.5 inch chunks
2 heads chopped Romain lettuce
1 pint cherry tomatoes, cut in half
1/2 cup plus 1/4 cup diced pickles (use your favorite, I enjoy Milwaukee’s Baby Kosher Dill)
Red/purple (you do you) diced onion to your liking
Sharp cheddar, diced in 1-inch cubes
Everything But the Bagel seasoning or toasted sesame seeds
Dressing:
1/2 cup mayo
1/2 cup plain Greek yogurt
1/4 cup finely diced pickles
2 tbsp ketchup
1 tbsp yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon sugar
1/2 teaspoon white vinegar
Whisk together ingredients for the dressing. Cover and place in fridge. It tastes better when left in the fridge for a bit to do its thing.
Get your cast iron (or nonstick skillet) to medium-high hot, add your beef, cut into 1.5-inch chunks and season the heck out of them with freshly ground black pepper (this is key) and add a pinch of salt. Cook for about 7 minutes to your liking. Stirring a few times so every side is seared.
Place on a paper towel and set aside.
Chop lettuce into bite-size pieces. I feel like I shouldn’t have to tell you this, but here we are: wash your lettuce people. Pat dry and place in your bowl or on your plate.
Add desired amount of beef.
Add cut cherry tomatoes (again, wash), diced pickles, cubed cheese, and diced red/purple onion. Top with dressing and Everything But the Bagel seasoning or sesame seeds.
*When I don’t forget the avocado I have, I’ll slice that on top.
*If you’re blessed and don’t have to count the carbs, add some croutons if you so wish.
I measure with my heart. So adjust accordingly.
Yes, that is champagne in a mason jar.
