This big mac burger bowl is a deconstructed burger salad made with beef mince, crispy potatoes and the classic big mac salad dressing. It's a quick, meal prep-friendly option because the components store well separately and can be mixed fresh when you're ready to eat. My version keeps the vibes of a big mac takeaway while being healthier, more balanced and customisable.
I first had this recipe on my website a few years back when the burger salad bowls were going viral on social media. I wanted to put my Athlete Lunchbox spin on it and make it slightly more balanced (and meal prep friendly).
When I retested this recipe, I wasn't just looking at flavour - I was looking at how it actually holds up for meal prepping. Because let's be honest, salads can go downhill fast if you don't store them properly.
This big mac burger bowl is one of those recipes that can either be amazing for days… or a bit average by day two if everything is thrown together without a thought. The component style meal prepping where you have a "buffet-style" for dinner was the clear winner in texture, plus it allowed me to sub out the beef for turkey when I needed it and adjust portions depending on the day (but always with extra pickles).
TL;DR
- Prep time: 15 minutes Cook time: 30 minutes
- Meal prep: Perfect for meal prep because it's balanced with protein from beef mince, carbs from potatoes and fiber from vegetables - with proper storage it lasts for days
- Fridge storage: 3-5 days (store fresh ingredients separately for best texture)
- Freezer storage: Up to 3 months (mince only recommended)
- Reheating: Microwave or stovetop for mince and potatoes (2-5 minutes)
- Customise: Swap proteins, adjust sauce, change toppings or go full fakeaway with chips.
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Why you'll love this recipe
Beef mince. Affordable, easy to cook and hard to mess up, making it ideal for weeknight meals and meal prep.
Affordability. Uses simple, accessible ingredients that stretch across multiple meals without blowing the grocery budget.
Salad. If there's one thing from my website I want you to take away, it's that I do not make a boring salad.
Fakeaway vibes. All the flavour of takeaway in a healthier, homemade format - similar to homemade pad see ew or chicken burrito bowl
Ingredients
Beef mince. Lean beef mince is best for meal prep as it stores better and avoids excess grease over multiple days - especially if you're an athlete who looks out for their macros or focuses on healthier alternatives.
Potatoes. Use white or all-rounder potatoes for roasting as they crisp up well while staying fluffy inside.
Cos lettuce. Holds structure better than softer lettuces (like ice burg or even other greens like spinach and rocket) and won't wilt as quickly when stored.
Tomatoes. Adds freshness and moisture to balance the richness of the mince and cheese. You can omit for more of a cheeseburger vibe.
Pickles. Essential for that big mac flavour and adds acidity to cut through the richness. I recommend using bread and butter pickles because then you don't have to chop them up.
Pickled onions. I use my homemade pickled onions and they are optional, but the colour and sharpness perfectly complements the bowl.
Big mac burger sauce. Homemade so you can adjust flavours, but store-bought burger sauce works as a shortcut.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
What's included in the big mac burger sauce?
The sauce is a mix of mayonnaise (creaminess), tomato sauce (sweetness), mustard (tang), diced pickles (acidity) and onion (sharpness).
You can adjust it depending on your taste - more mustard for tang, more pickles for acidity or more mayo if you want it milder and creamier.
Substitutions and variations
Swap potatoes for chippies. For a full fakeaway big mac bowl vibe, swap roasted potatoes for chips or wedges. You could also swap out for some pasta and try my big mac pasta salad which is equally amazing!
Mince type. Swap beef mince for turkey or chicken for a lighter big mac salad bowl.
Add extra veg to mince. Add grated zucchini or carrot to bulk out the mince and increase veg intake without changing flavour too much. You could also add in some corn or capsicum / bell pepper which would also suit the flavour profile.
How to make a burger salad bowl
Step 1: Soak diced potatoes in cold water for 10 minutes to remove excess starch, then drain and pat dry. For extra crispiness, parboil until small bubbles start to form (approx. 10 minutes) before roasting.
Step 2: Toss with olive oil, rosemary, salt and pepper and spread out in a single layer on a baking sheet. Bake at 200°C for 25-30 minutes until golden and crisp.
Step 3: Heat oil in a pan over medium heat, cook onion and garlic until fragrant and softened.
Step 4: Add beef mince and cook for 8-10 minutes until browned and cooked through. Season to taste with salt, pepper and paprika.
Step 5: Mix mayonnaise, tomato sauce, mustard, diced pickles and onion until smooth.
Step 6: (if serving straight away) To a bowl, add lettuce, then top with beef mince, potatoes, tomatoes, cheese, pickles and pickled onions. Drizzle over sauce just before serving or see instructions below for meal prepping various ways.
Lauren's Top Tips
Parboil for crispiness. Boiling potatoes briefly before roasting gives a crispier exterior.
Don't overdress. Add sauce just before eating to avoid soggy lettuce.
Meal prepping big mac burger bowls
A deconstructed burger bowl makes an excellent option for a salad meal prep because it can be eaten and enjoyed hot, cold or even room temperature. It's balanced with protein from beef mince, carbs from potatoes and vegetables from lettuce and tomatoes. It also works well as a mix-and-match meal where you can adjust portions depending on your appetite.
Plus, I always find that when I let in to my cravings and eat what I want that I'm less likely to get something "unhealthy" and these burger bowls really hit the spot for that burger craving. Although, if you really do want a burger, just go have one and then have these bowls for your meal prep as well (because, balance).
Storing
There are a couple of different ways to store this depending on your setup.
Component Meal Prep
If you prefer component meal prep, store everything separately so ingredients stay fresh longer - this is especially best for texture right across multiple days, especially because the lettuce and sauce won't come into contact until you're ready to eat.
It does mean a bit more assembly at meal time, but it also gives you flexibility to adjust portions (extra pickles, less mince, more potatoes depending on the day).
All in One Container
If you prefer grab-and-go, you can store everything together in one container - but how you layer it makes a big difference.
Use a deeper container (or a large mason jar) and layer strategically to keep the fresh ingredients from going soggy:
- Sauce on the bottom
- Then mince and potatoes
- Then tomatoes and pickles
- Lettuce on top
When you're ready to eat, flip it onto a plate and mix - this helps keep everything fresher for longer.
Lauren's meal prep tip
Let the mince and potatoes cool completely before assembling to avoid condensation.
Divider container
If you have a container with built-in dividers, this is a really practical middle ground.
Keep the mince and potatoes on one side, and the fresh ingredients (lettuce, tomatoes, pickles, cheese) on the other. This keeps the hot and cold components separate without needing multiple containers.
The only downside is that the lettuce can still pick up some moisture from nearby ingredients over time. To help with this, place a paper towel underneath the lettuce to absorb excess moisture - it won't stop it completely, but it does extend freshness by a day or so.
Reheating
I didn't originally think I'd reheat this, but after testing it a few times, I actually prefer warming the mince and potatoes slightly - especially in winter. I do find that if you have quite large potatoes it's not very nice to have cold, but you could always chop them up a little bit smaller.
Reheat in the mince and potatoes in the microwave on 1 minute intervals (it'll take 2-3 minutes) but the potatoes will get softer. You could also reheat on the stove (approx. 5 minutes) or air fryer (5 minutes @180C / 360F) to get the crispiness back into the potatoes.
Of course, if you're having this at work and don't want to bother heating it up, you can enjoy it as a cold meal prep as well.
Freezing
Salads don't freeze well due to high water content in lettuce and tomatoes.
However, you can freeze the cooked beef mince for up to 3 months in airtight containers or in souper cubes (which is how I frozen the pictured above - about 1 cup will give you a single serve). Thaw in the fridge overnight before using.
Potatoes can technically be frozen, but they will lose their crisp texture and become soft.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
This usually comes down to moisture from the sauce, tomatoes and pickles soaking into the lettuce. For best results, store components separately or layer your big mac bowl with lettuce at the top and sauce at the bottom.
If your potatoes are soft instead of crispy, they likely had too much moisture before roasting. Make sure to dry them well after soaking, or parboil them first to get that crisp outer texture.
This usually comes down to seasoning and sauce balance. Make sure your beef mince is properly seasoned and adjust the burger sauce to your taste - more pickles, mustard or salt can make a big difference.
Other ground meat recipes you'll like
Or, you can have a browse through my meal preps with mince recipes for more delicious eats.
Recipe
Big Mac Burger Bowls (with Potatoes)
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Equipment
Ingredients
Mince and Potatoes
- 600 g (1 ⅓ lb) lean beef mince, see note 1
- 2 tablespoon extra virgin olive oil
- 1 brown onion
- 2 cloves garlic
- 1 tablespoon paprika, optional, to taste
- 6 potatoes, all rounder, see note 2
- 1 tablespoon dried rosemary, optional, to taste
- salt and pepper, to taste
Bowl Ingredients
- 1 cos lettuce heart, see note 3
- 2 tomatoes, approx. 2, diced
- 1 cup cheddar cheese, grated, see note 4
- 1 cup pickles, bread and butter style
- 1 cup pickled onions, optional, store bought or homemade
Burger sauce (or use ½ cup storebought)
- ¼ cup mayonnaise
- ¼ cup tomato sauce
- 1 tablespoon mustard
- 1 tablespoon pickles
- 1 tablespoon onion
Instructions
Bake Potatoes
- Dice 6 potatoes into ⅛ths or smaller and soak in cold water for 10 minutes to remove excess starch. Drain and pat dry well. (optional - For extra crispy potatoes, parboil the diced potatoes for ~10 minutes until small bubbles form, then drain and allow to steam dry)
- Drain potatoes then add to a tray and toss with some olive oil, 1 tbsp dried rosemary, salt and pepper to taste.
- Bake potatoes at 200°C for 25-30 minutes, turning halfway, until golden and crisp on the outside and tender in the centre.While these are baking, you can prepare the rest of the bowl.
Prepare and cook mince
- Dice 1 brown onion and 2 cloves garlic
- Heat 1 teaspoon oil in a pan over medium heat. Add brown onion and garlic and cook for ~1-2 minutes until softened and fragrant.
- Add 600 g (1 ⅓ lb) lean beef mince, season with salt, pepper and 1 tbsp paprika, and cook for 8-10 minutes, breaking it up, until browned and cooked through with no pink remaining.While this is cooking, you can prepare the rest of the bowl ingredients
Prepare bowl.
- Very finely dice 1 tablespoon pickles and 1 tablespoon onion for the sauce then mix together with ¼ cup mayonnaise, ¼ cup tomato sauce, 1 tablespoon mustard. Set aside.
- Chop 1 cos lettuce heart into thin strips. Dice 2 tomatoes.
- If eating immediately: Divide cos lettuce into bowls or containers, then top with cooked beef mince, roasted potatoes, tomatoes, 1 cup cheddar cheese, 1 cup pickles, 1 cup pickled onions then drizzle over sauce just before serving.
- If meal prepping: Store ingredients in separate containers (particularly the lettuce) to ensure best texture. Assemble on the day. Or see post for storage notes below if storing in a single container.
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