For the salad:
1 pound lean ground beef
1 teaspoon salt
½ teaspoon cracked pepper
½ teaspoon onion powder
½ teaspoon garlic powder
6 cups chopped romaine or iceberg lettuce
1 cup shredded cheddar
1/2 cup sliced dill pickles
¼ cup diced yellow onions
Sesame seeds, for garnish
For the Big Mac sauce:
1/2 cup mayonnaise
2 tablespoons sugar free ketchup
2 tablespoons dill relish
2 teaspoons mustard
2 teaspoons distilled white vinegar
½ teaspoon onion powder
½ teaspoon paprika


Add the beef to a large skillet over medium heat and break the meat up as it cooks. When the beef has cooked through, drain the fat.
Season the beef with the salt, pepper, onion powder, and garlic powder.
Divide the lettuce evenly between 4 salad bowls, about 1 1/2 cups each.
Top the lettuce with the the cheddar, onions, pickles, and beef.
To make the big mac sauce, whisk together all of the ingredients until well combined.
Drizzle about 3 tablespoons of the big mac sauce over each salad and toss well.
Sprinkle with sesame seeds and additional pickles just before serving, if desired.