This cheeseburger bowl (or Keto Big Mac Salad) has all the delicious flavors of a cheeseburger but is made into a crisp salad, including a copycat Big Mac sauce!
Heat the avocado oil over medium heat in a medium to large-sized skillet. Once hot, add the ground beef, sea salt, ground black pepper, onion powder, and garlic powder.
Cook for 8-10 minutes, or until browned, stirring and breaking the beef apart with a spatula as it cooks. Drain off fat if desired, but do not rinse. Set aside.
Add all of the sauce ingredients to a blender and blend until smooth. Add more water as needed to help facilitate blending. Taste and adjust the sweetener and seasonings as needed. Set aside.
Divide the lettuce between 4 bowls. Then, evenly dividing between each bowl, top with the shredded cheese, diced dill pickles, diced onion, chopped tomatoes, chopped bacon, and cooked beef.
Drizzle each salad with the burger sauce and toss to coat. Sprinkle with sesame seeds as a garnish if desired.
Notes
Using allulose in the sauce adds 2 Total Carbs and 0 Net Carbs per serving.
Allulose isn't as sweet as other sweeteners, this is why you will only use 1 ½ Tablespoons if using another sweetener.
I use low-carb ketchup and allulose to reduce the carbs in the sauce, but if you don't watch carbs, feel free to use any ketchup and sweetener you prefer!