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Big Mac Sauce (Homemade & Easy)

Bring the classic McDonald's Big Mac Sauce flavor to your kitchen with this easy homemade sauce! This secret sauce is creamy, tangy, and packed with just the right balance of sweetness and spice—perfect for burgers, fries, and even sandwiches. 

big mac sauce mixed in bowl

I’m a fan of burgers, but my favorite has always been the classic McDonald's Big Mac. I learned how to make the sauce in elementary school, and though I'm not sure why it was part of the curriculum, I forgot that recipe over the years. Now, since I love food and creating recipes, I had to find the recipe for that classic sauce I craved. 

This sauce requires a few ingredients, and you likely have everything in your kitchen already. It’s great when served on burgers, with fries, or even salad bowls. 

If you like this classic burger sauce, you should check out my spicy mayonnaise recipe.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Base Ingredients:

Mayonnaise, sweet pickle relish, yellow mustard

Seasonings & Flavor Enhancers:

Paprika, garlic powder, onion powder, white vinegar

Tools Needed

A small bowl and a whisk or fork

ingredients for big mac sauce recipe

How to Make This Homemade Big Mac Sauce

In a small bowl, mix the mayonnaise, sweet relish, mustard, paprika, garlic powder, and onion powder, and white vinegar until smooth and well combined.

big mac sauce ingredients in bowl

Taste and adjust seasonings as desired—add more vinegar for tang or relish for sweetness.

Serve and enjoy. You can also cover and refrigerate for at least 30 minutes to let the flavors develop.

big mac sauce in bowl with spoon picking up

What is Big Mac Sauce?

Big Mac Sauce is the creamy, tangy, and slightly sweet spread that makes the Big Mac so iconic. It’s a blend of mayo, pickle relish, mustard, and spices, though McDonald’s keeps the exact recipe under wraps. I researched and tested various recipes on the net to develop this close replica.

Tanya’s Top Tips

  • Make It Sweeter or Tangier – Adjust the amount of sweet pickle relish or white vinegar to suit your taste. More relish adds sweetness, while extra vinegar enhances the tangy kick.
  • Swap the Mayo – Try using Greek yogurt or light mayonnaise for a lighter version. It won’t be exactly the same, but it still makes a delicious, creamy sauce.
  • Add a Little Heat – If you like a bit of spice, stir in a pinch of cayenne pepper or a few dashes of hot sauce.
  • Use It on More Than Burgers – Drizzle it over fries, spread it on sandwiches, or even use it as a dip for chicken tenders and veggetables.

Make Ahead and Storage Instructions

  • Make Ahead – This sauce can be made in advance and stored in the fridge in an airtight container to enhance the flavors.
  • Storage – Store leftover sauce in an airtight container in the refrigerator for up to a week.

What the test kitchen says about this Copycat Sauce

I made this sauce extensively, and the feedback from my family and friends is that it tastes just like McDonald's Big Mac sauce, making it perfect for homemade Big Macs.

hamburgers with sauce om top

Recipes to Serve with Big Mac Sauce

This Big Mac sauce is great on top of hamburgers, but it can be used for so much more . Here are a few recipes it goes well with.

This copycat Big Mac sauce is easy to prepare and tastes just like the original.I hope you love it as much as we do.  If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

big mac sauce in bowl with spoon sticking out
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Big Mac Sauce Recipe

Bring the classic Big Mac flavor to your own kitchen with this easy homemade sauce! This homemade sauce is creamy, tangy, and packed with just the right balance of sweetness and spice—perfect for burgers, fries, and even sandwiches. 
Prep Time2 minutes
Cook Time0 minutes
Total Time2 minutes
Course: Condiment
Cuisine: American
Keyword: Big Mac Sauce
Servings: 4
Calories: 203kcal
Author: Tanya

Ingredients

  • ½ cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon yellow mustard
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon white vinegar

Instructions

  • In a small bowl, mix the mayonnaise, sweet relish, mustard, paprika, garlic powder, onion powder, and white vinegar together until smooth and well combined.
  • Taste and adjust seasonings as desired—add more vinegar for tang or relish for sweetness.
  • Serve as a dipping sauce or as a condiment to your burgers.

Notes

  • This Big Mac sauce will last in your fridge for about a week. 
  • If you prefer, cover and refrigerate for at least 30 minutes to let the flavors develop even more.

Nutrition

Calories: 203kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 253mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg

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Air Fryer Meatloaf (Juicy and Tasty)

Make the juiciest, most delicious meatloaf in your air fryer. This recipe has been a game-changer for us for fast, delicious meatloaf.

cooked meatloaf in air fryer basket

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

We are still on the Air Fryer bandwagon in our home, and it won’t stop anytime soon. It has made our lives so much easier to get dinner on the table quickly. We've made this meatloaf recipe for years, and it has always come in clutch for weekends or even busy weeknights.

I first published this recipe in August 2018. The recipe was good, but air fryers have evolved. Therefore, this recipe needed updates, too. I kept all the ingredients the same, but I decided to change how I cooked the meatloaf.

Initially, I used 2 pounds of meatloaf, but I find that using 1 pound is much better. I also reduced the cooking temperature to ensure that the heating element on the top did not brown my meatloaf too quickly.

If you liked the original recipe, no worries, this has the same amazing flavor and the meatloaf is just as juicy.

If you like this meatloaf recipe, you'll also enjoy my turkey meatloaf and Southern meatloaf recipes.

A Quick Look at The Ingredients

ingredients with labels for air fryer meatloaf
  • Ground beef - I use 80/20 ground beef/chuck rather than lean. When meatloaf in the air fryer cooks, the excess fat drains off. Beef with more fat than lean beef will leave the meatloaf flavorful and juicy.
  • Vegetables - this meatloaf recipe includes mushrooms, carrots, onions, and garlic. They add flavor and moisture. I use a food processor to process my vegetables to add to this meatloaf quickly.   
  • Fresh bread and beef broth - these ingredients make the panade that goes in the meatloaf. I make breadcrumbs from the bread and run them through the food processor. You can use dried breadcrumbs if that is more convenient.
  • Flavoring Ingredients - ketchup, Dijon mustard, Worcestershire sauce, salt, brown sugar. These ingredients flavor the meatloaf and create the glaze for it.

Essential Kitchen Gear

  • Food processor - not a necessity but it makes mincing the vegetables much easier. You could also use a sharp knife.
  • Air Fryer - This recipe can use a basket or oven air fryer.
  • Quick-Read Thermometer - to ensure the meatloaf reaches 165F (74°C) before serving.

How to Cook Meatloaf in an Air Fryer

Making meatloaf in your Air Fryer is easy peasy. You can use any meatloaf recipe you like, but I'm including the recipe I've used for years.

Step 1: Mis en place your ingredients, process your vegetables

I start by processing my ingredients in a food processor. If you don't have a food processor, finely mince your bread to make breadcrumbs and mince your mushrooms, carrots, onions, and garlic.

Step 2: Make your Panade

Next, make your panade by adding breadcrumbs and beef broth to a small bowl and stir until the breadcrumbs are coated. Set aside.

panade of bread and beef broth

Step 3: Mix your meatloaf and form into a loaf.

Add mushrooms, carrots, onions, and garlic to a large bowl and stir. Add eggs, soaked bread crumbs, ketchup, Dijon mustard, Worcestershire sauce, and salt to the bowl and mix.

Then, gently fold the beef into the mixture until you incorporate all the ingredients. Form the meatloaf into a loaf, making sure it's tight and compact.

mixed raw meat and vegetables for meatloaf
raw meatloaf in air fryer basket

Step 4: Cook your meatloaf

Preheat your air fryer to 360 degrees Fahrenheit (182°C). Place meatloaf in the air fryer basket. Cook for 20-25 minutes until the temperature reaches 165 degrees Fahrenheit (74°C).

cooked meatloaf in air fryer basket

Step 5: Glaze your meatloaf and finish cooking

While the meatloaf is cooking, prepare the glaze by combining ketchup, brown sugar, and Dijon mustard. When there are about 5 minutes left on your timer, spread the glaze over the meatloaf in the air fryer and allow it to continue cooking.

cooked meatloaf with glaze in air fryer basket

Step 6: Let it rest and serve

Remove and allow meatloaf to rest for 10-15 minutes before slicing and serving.

sliced meatloaf on plate

Tanya's Top Tips

  • I love using fresh breadcrumbs in this recipe. I take about 1 slice of whatever bread we have around the house and toss 'em in the food processor for about ½ cup of breadcrumbs.
  • Adding vegetables to your meatloaf helps keep it moist and not dense. It also makes this meatloaf taste amazing. I wouldn't leave the veggies out. Feel free to swap with other veggies, like zucchini and bell peppers.
  • Wait a few minutes before slicing your meatloaf if you don’t want it to fall apart.
  • Check on your meatloaf while it cooks. If it gets too brown during the cooking process, lower the heat by 10-15 degrees. You may need to cook it a few minutes longer.

Once the recommended time on your meatloaf is done, use a calibrated quick-read thermometer to check the temperature. Ground beef should reach a temperature of 165 degrees Fahrenheit (74°C).

Meatloaf in an Air Fryer vs. Oven, What's the Difference?

Time. That’s pretty much it. As far as texture and taste, it’s the same.

But the time saved making a meatloaf in the Air Fryer is worth putting it in the Air Fryer. The Air Fryer preheats much quicker than the oven, and it finishes cooking in less time.

What kind of meat to use for Air Fryer Meatloaf

Whatever kind your heart desires. Beef, turkey, pork, and a combination will all work in your Air Fryer.

Since I added so many vegetables to this meatloaf that provided an array of flavors and moisture, I stuck with just ground beef.

I hope you love this air fryer meatloaf as much as we do. Looking for more Air Fryer meat recipes? Try these out:

To make this meatloaf a meal, try serving it with some creamy mashed potatoes and sautéed spinach.

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

cooked meatloaf in air fryer basket
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4.85 from 19 votes

Air Fryer Meatloaf

Make the juiciest, most delicious meatloaf in your air fryer. This recipe has been a game-changer for us for fast, delicious meatloaf.
Prep Time15 minutes
Cook Time20 minutes
Resting Time10 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer meatloaf, meatloaf in air fryer
Servings: 4 people
Calories: 417kcal
Author: Tanya

Equipment

Ingredients

For the Meatloaf

  • ½ cup fresh soft bread crumbs
  • 2 Tablespoons beef broth
  • ¼ cup minced mushrooms
  • ¼ cup minced carrots
  • ¼ cup minced onions
  • 2 cloves garlic minced
  • 1 large egg lightly beaten
  • 1 Tablespoon ketchup
  • ½ Tablespoon dijon mustard
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon kosher salt
  • 1 lb ground beef

For glaze

  • ¼ cup ketchup
  • 2 Tablespoons brown sugar
  • 1 teaspoon dijon mustard

Instructions

  • Add breadcrumbs and beef broth to a small bowl and stir until the breadcrumbs are coated. Set aside.
  • Add mushrooms, carrots, onions, and garlic to a large bowl and stir. Add eggs, soaked bread crumbs, ketchup, dijon mustard, Worcestershire sauce, and salt to the bowl and mix. Then, gently fold the beef into the mixture until you incorporate all the ingredients. Form the meatloaf into a loaf, ensuring it's tight and compact.
  • Preheat your air fryer to 360 degrees Fahrenheit (182°C). Place meatloaf in the air fryer basket. Cook for 20-25 minutes until the temperature reaches 165 degrees Fahrenheit (74°C).
  • While meatloaf is cooking, prepare the glaze by combining ketchup, brown sugar, and Dijon mustard in a small bowl. When there are about 5 minutes left on your timer, spread the glaze over the meatloaf in the Air Fryer.
  • Remove and allow meatloaf to rest for 10-15 minutes before slicing.

Video

Notes

  • Ensure your air fryer basket is large enough to hold the meatloaf. I used an air fryer with a 5 quart basket.
  • You might line the air fryer basket with aluminum foil or parchment paper for easier cleanup and prevent the meatloaf from sticking. If using foil, leave some space around the meatloaf for air circulation. Do not add any paper to the air fryer while it is preheating.

Nutrition

Calories: 417kcal | Carbohydrates: 24g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 617mg | Potassium: 509mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1505IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 4mg

This post was originally published on August 28, 2018. It has been updated with new information and photos.

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Classic Southern Boiled Peanuts Recipe

If you are in the mood for a delicious homemade snack, you can't go wrong with these Southern-boiled Peanuts. Choose from three different flavors: Cajun, lemon pepper, or salt and vinegar.

Boiled peanuts served in a bowl.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

These Southern-boiled peanuts are a firm favorite of mine. They're pretty simple to make. Cooks boil green raw peanuts in a flavorful salty brine until they become soft.

My first taste of Southern boiled peanuts came from a Styrofoam cup at a Carolina gas station. One bite of that soft, salty, perfectly spiced peanut hooked me. Now, I make my own at home, experimenting with different flavors and cooking methods.

Boiled peanuts come spicy or not spicy, but you can choose whatever you prefer. I've included three flavor combos: Cajun boiled peanuts, salt & vinegar, and lemon pepper.

Be sure to try my 15-Minute Sugared Pecans, too!

A Quick Look at The Ingredients

  • Peanuts - It's best to use green raw peanuts for this recipe. You can substitute them with raw peanuts, but you will need to cook them for longer. Raw peanuts take about 4 hours to soften on the stovetop and 90 minutes in the pressure cooker on high pressure. Don't use peanuts that are already dried or roasted.
  • Liquid - I like to stick with water as my liquid, and season the water with spices.
  • Salt - Salt in boiled peanuts enhances flavor, helps moisture absorption for better seasoning, and acts as a mild preservative, with its quantity adjustable to taste.
  • Seasonings - I've included 3 of my favorite seasoning combos for boiled, but you can definitely have fun with these. Cajun seasoning is the most popular.

How to make Southern boiled peanuts

Be sure to scroll down to the end of the post to get cooking instructions for the Instant Pot and Crockpot methods, too!

Rinse the peanuts in water and get your seasonings.

The rinsed peanuts and seasonings in a pot with cajun spices on the side.

Add peanuts in a large pot. Cover with water and seasonings and stir.

Seasonings added to the peanuts in a large pot.

Bring to a boil. Reduce the heat to medium-low and let the mixture simmer for 2-3 hours until the peanuts soften.

The cooked peanuts in a large pot.

Allow the peanuts to cool slightly. Serve warm and enjoy.

How soft should the boiled peanuts be?

It's really up to you, but they shouldn't be hard. I like mine soft and tender but not mushy. I suggest tasting a peanut after 2 hours to see if it's as soft as you like it.

How to eat a boiled peanut

I like to eat boiled peanuts like sunflower seeds and put the entire peanut in my mouth, including the shell. I then slightly bite on the shell, remove the peanut and juices, and spit out the shell.

Others eat boiled peanuts by carefully opening the shell before eating the peanuts inside.

Either way is fine; don't eat the shell.

How to Store and Reheat

Store these peanuts in their cooking liquid/brine for up to a week in the fridge, and enjoy them whenever you get the urge to snack! The longer they sit in the brine, the more the flavors will intensify.

When ready to eat, reheat gently on the stove or in the microwave in the brining liquid.

You can also freeze boiled peanuts. I like to freeze them in the brine in smaller bags, letting them defrost overnight before consuming them.

What is a green raw peanut

This recipe calls for green raw peanuts, which are freshly harvested raw peanuts that have not been dried or processed. They have a high moisture content (typically around 35-50% compared to the 10% or less found in dried peanuts) and are used mainly for boiling rather than roasting.

They are highly perishable and should be immediately refrigerated upon purchase. You can usually find them in some specialty grocery stores during the growing season, between July and November.

A hand holding a boiled peanut.

Recipe Notes and Tips

  • Boiled peanuts should be served warm for the best experience.
  • For the salt and vinegar peanuts, reduce the water to 1.5 cups to add to the 2.5 cups vinegar. You could also use vinegar powder instead if you don’t want your entire house to smell like vinegar.
  • Once cooked, store the peanuts in the fridge. If left at room temperature, they can become slimy.
  • Do not eat the peanut shell. Place it in your mouth, suck off the flavor, bite the shell to remove the peanut, then spit out the shell. So easy 🙂
Flavored boiled peanuts in plastic cups.

More Snack Recipes

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

The cooked peanuts in a large pot.
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4.84 from 6 votes

Southern Boiled Peanuts

If you are in the mood for a delicious homemade snack, you can't go wrong with these Southern-boiled Peanuts. Choose from three different flavors: Cajun, lemon pepper, or salt and vinegar.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: flavored boiled peanuts, how to make boiled peanuts, seasoned peanuts
Servings: 6 servings
Author: Tanya

Ingredients

  • 1 lb green raw peanuts
  • 4 cups water
  • Seasonings

Cajun Seasoning:

Lemon Pepper Seasoning:

  • 3 Tablespoon lemon pepper seasoning
  • 2 Tablespoon kosher salt or to taste

Salt and Vinegar Seasoning:

  • ¼ cup kosher salt
  • 2.5 cups apple cider vinegar*

Instructions

  • Rinse the peanuts in water. Cook by following either of the instructions/methods below:

Stovetop:

  • Add peanuts in a large pot. Cover with water and seasonings, bring to a boil. Reduce heat to medium-low and allow the mixture to simmer for 2-3 hours, until peanuts are softened.
  • Serve. Remove the shells before consuming.

Electric Pressure Cooker:

  • Add peanuts, water, and seasoning to the pressure cooker insert. Cover and cook on high pressure for 50 minutes, then allow it to naturally release for 10 minutes. Quick release any remaining pressure. Open and enjoy.

Slow cooker:

  • Add peanuts, water, and seasoning into slow cooker insert. Cover and allow to cook on low for 12-14 hours, or until the peanuts have softened.
  • Allow the peanuts to cool slightly before serving. Serve warm and enjoy.

Notes

  • This recipe calls for green raw peanuts, which can be found in some supermarkets and farmers' markets during the growing season. If subbing with raw peanuts, you will need to cook the peanuts for longer. Raw peanuts take about 4 hours to soften and 90 minutes in the pressure cooker.
  • For the salt and vinegar peanuts, reduce the amount of water to 1.5 cups to add to the 2.5 cups vinegar. You could also use vinegar powder instead if you don’t want your entire house smelling like vinegar.
  • Do not eat the peanut shell. Place it in your mouth, suck off the flavor, bite the shell to remove the peanut, then spit out the shell. So easy 🙂

I published this post on June 8, 2021, and have since updated it.

by 2 Comments

Fruity Chicken Salad (Family Favorite Recipe)

This Fruity Chicken Salad Recipe will have your family begging for seconds. Great for bag lunches. It's a great way to sneak some fruits and veggies into your picky eater's diet. 

fruity chicken salad in a bowl

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Years ago, I wrote these words about how I was the worst at packing lunch. I would often go to a local restaurant with coworkers when I should have been saving my money and packing a lunch.

Now, I work from home and still struggle with packing lunch, except when I remember to prepare and pack it in advance. One lunch I go back to again and again is this fruity chicken salad recipe.

 The cool thing about chicken salad is that you can make it a few days ahead. When I prepare it, I buy a rotisserie chicken from the store on Sunday.

I make the chicken salad that same day. Then, I eat it for lunch on Monday and Tuesday. It yields enough to feed my family of 4 for both days.

I also love that this fruity chicken salad contains plenty of fruit! Hooray for eating healthy! I love any recipe that incorporates fruit and veggies into my meal. Also, a great way to sneak fruit into your picky eater's diet.

A Quick Look at the Ingredients

  • Chicken - the main ingredient for a chicken salad. I suggest using the meat (not the skin) from a whole cooked chicken. I usually buy one from the store, or you can prepare a whole chicken beforehand.
  • Fruit and Veggies - I use a mix of grapes, celery, apples, and canned pineapple. These provide both sweetness and crunch. I use whatever I have on hand for the kind of apple, which is usually Honeycrisp or Fuji.
  • Nuts - Crushed pecans are also added for a nice crunch.
  • Creamy Component - I use mayonnaise and sour cream to make chicken salad not only delicious but creamy. Feel free to sub with Greek yogurt if you prefer.
  • Salt and Pepper

How to Make a Chicken Salad with Fruit

Grab a huge bowl and add all the ingredients. Stir to combine. Cover and refrigerate for about 1 hour to allow all the flavors to pop. Enjoy the salad on your favorite bread, cracker, or tortilla chip.

chicken salad ingredients separated in glass bowl
chicken salad mixed in bowl

How to enjoy this Chicken Salad Recipe

Add this chicken salad to your favorite bread, cracker, or even tortilla chip. See the picture below on a day I made this and ate at my desk. We had no bread at the house that day, and these tortilla chips were the bomb.com with this fruity chicken salad.

fruity chicken salad in a bowl with chips next to it

Tanya's Thoughts About This Recipe

This chicken salad was a great way for me to get my oldest to enjoy fruit and...celery.

I recall the first time I made this chicken salad for my daughter. I packed it in her lunch bag and sent her on her way. When I picked her up from school, she was telling me how much she loved it. *tear* If you know my daughter, you would know that this is rare because the only things she appeared to love at that time were saltine crackers and spaghetti.

fruity chicken salad on bread with fruit around it

How to Store this Chicken Salad

Store chicken salad in an airtight container in the refrigerator and consume it within 3–4 days. Freezing is not recommended, as mayonnaise-based dressings may separate and affect the texture.

I hope you love this chicken salad recipe as much as we do. Looking for more Chicken Salad Recipes? Try this Creamy Rotisserie Chicken Salad Recipe. 

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

fruity chicken salad in a bowl
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5 from 1 vote

Fruity Chicken Salad

This Fruity Chicken Salad Recipe will have your family begging for seconds. Great for bag lunches. It's a great way to sneak some fruits and veggies into your picky eater's diet. 
Prep Time10 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
Course: entree
Cuisine: American
Keyword: fruity chicken salad
Servings: 6 people
Calories: 354kcal
Author: Tanya

Ingredients

  • 2 cups shredded chicken from a rotisserie chicken, skin removed
  • 1 apple chopped
  • 1 stalk celery chopped
  • ½ cup chopped pecans
  • ½ cup grapes cut in half
  • 8 oz can crushed pineapple drained
  • ½ cup mayonnaise
  • ½ cup sour cream
  • Salt & pepper to taste

Instructions

  • Grab a huge bowl and add all the above ingredients. Stir to combine. Cover and refrigerate for about 1 hour to allow all the flavors to meld.
  • Enjoy the chicken salad on your favorite bread, cracker, or tortilla chip.

Notes

Store the chicken salad in an airtight container in the refrigerator and consume it within 3–4 days. Freezing is not recommended, as mayonnaise-based dressings may separate and affect the texture.

Nutrition

Calories: 354kcal | Carbohydrates: 15g | Protein: 14g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 54mg | Sodium: 224mg | Potassium: 293mg | Fiber: 2g | Sugar: 12g | Vitamin A: 229IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg

This blog post was originally published on July 26, 2016. It has been updated with new information and photos.

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Big Mac Bowl (with Signature Sauce and Crispy Croutons)

This Big Mac Bowl is a fresh take on the iconic flavors of a Big Mac hamburger, transformed into a vibrant, hearty salad. This dish features seasoned ground beef, crisp lettuce, tangy pickles, and a creamy signature sauce, all brought together with crispy croutons and a sprinkle of sesame seeds for an added touch.

big mac bowl on table

I’ve been on a meal prep kick as I strive to save some money and my sanity by prepping a few meals ahead. I bought some meal prep bowls, that I love, and I wanted to find more recipes to put in them that I would enjoy, and this Big Mac salad bowl did not disappoint. The bowl actually tastes like a Big Mac, but without the sesame bun. 

To make this bowl a little hardy, I add croutons in place of the bun. Feel free to leave out the croutons and keep this bowl low-carb. We found that the croutons gave a nice crunch to the salad. 

If you’re a fan of bowls for meal prep, try my jerk chicken bowl or this salmon bowl. 

A Quick Look at the Ingredients You’ll Need

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • For the Ground Beef in Bowl: ground beef, onion powder, garlic powder, smoked paprika, salt, and black pepper.
  • Other Bowl Components: lettuce, tomatoes, cheddar cheese, dill pickles, white onions, croutons, and sesame seeds.
  • For the Signature Big Mac Sauce: mayonnaise, sweet pickle relish, yellow mustard, paprika, garlic powder, onion powder, white vinegar.

Tools Needed

  • Mixing bowl
  • Whisk
  • Skillet
  • Spatula or wooden spoon
  • Measuring spoons
  • Cutting board and knife
  • Serving bowls
ingredients for big mac bowl on table

How to Make a Big Mac Bowl

Step 1: Prepare the Sauce

Combine mayonnaise, sweet pickle relish, mustard, paprika, garlic powder, onion powder, and white vinegar in a bowl. Whisk until smooth, then cover and refrigerate for at least 30 minutes to let the flavors develop.

sauce in bowl with whisk sticking out

Step 2: Cook the Ground Beef

Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks. Season with onion powder, garlic powder, smoked paprika, salt, and black pepper. Cook until fully browned, then drain any excess fat.

cooked ground beef in skillet

Step 3: Assemble the Bowls and Add Sauce

Start with a bed of freshly chopped lettuce in each bowl. Layer seasoned ground beef, diced tomatoes, shredded cheddar cheese, dill pickles, white onion, and crispy croutons over the lettuce.

Drizzle the chilled signature sauce generously over each bowl. Garnish with sesame seeds for an extra touch, if desired.

big mac bowl on table with toppings surrounding it

What’s the best kind of ground beef to use in this Big Mac bowl?

For this Big Mac Bowl, I recommend using 85% lean ground beef. It has just enough fat to stay juicy and flavorful without making the dish greasy. If you prefer a leaner option, 90% lean works too, but it might not be as tender.

Make Ahead and Storage Tips

Make Ahead

Cooking the ground beef and preparing the sauce ahead of time makes assembly quick and easy. The sauce can be stored in the refrigerator for up to five days, and the beef can be refrigerated for up to three days in an airtight container.

Storage

Leftover ingredients should be stored separately to maintain their freshness. Lettuce and croutons are best kept away from moist components like beef or sauce to prevent sogginess.

Reheating Tips

To reheat, use the microwave to warm up the cooked ground beef in a microwave-safe container. Heat in 30-second intervals, stirring between each, until it's hot. Pack the toppings and sauce separately to keep everything fresh. Once the beef is warm, assemble your bowl with the lettuce, toppings, and sauce for a quick and satisfying lunch or dinner.

big mac bowl on table with toppings surrounding bowls

Tanya’s Top Tips for Success

  • Chop Fresh Lettuce – Start with a whole head of lettuce for the crispiest texture. Pre-packaged lettuce can wilt quickly.
  • Season Generously – Don’t skimp on the seasoning for the ground beef. It’s the heart of the bowl, and bold flavors make all the difference. You could also use premade hamburger seasoning in this recipe.
  • Pack Smart for Meal Prep – Keep the toppings, sauce, and ground beef in separate containers if you’re taking this to work or prepping ahead. This keeps everything fresh and prevents sogginess.
  • Customize It – Don’t hesitate to make it your own. Add avocado, swap cheddar for pepper jack, or toss in jalapeños for a spicy twist!

I hope you love these big mac bowls as much as we do. If you are looking for other burger-inspired recipes, try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

big mac bowl on table
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Big Mac Bowls

This Big Mac Bowl is a fresh take on the iconic flavors of a Big Mac hamburger, transformed into a vibrant, hearty salad. This dish features seasoned ground beef, crisp lettuce, tangy pickles, and a creamy signature sauce, all brought together with crispy croutons and a sprinkle of sesame seeds for an added touch.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: entree
Cuisine: American
Keyword: big mac bowl
Servings: 4
Calories: 681kcal
Author: Tanya

Equipment

Ingredients

For the Signature Sauce

  • ½ cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

For the Bowl

  • 1 lb ground beef 85% lean preferred
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 cups chopped lettuce Iceberg or romaine
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • ½ cup diced dill pickles
  • ¼ cup finely diced white onion
  • 1 cup crispy croutons store-bought or homemade
  • 1 tablespoon sesame seeds optional, for garnish

Instructions

Prepare the Sauce

  • In a small bowl, whisk together mayonnaise, sweet pickle relish, mustard, white vinegar, paprika, garlic powder, and onion powder until smooth. Cover and refrigerate for at least 30 minutes.

Prepare the Bowl

  • Heat a skillet over medium heat. Add ground beef and break it apart with a spoon. Season with onion powder, garlic powder, smoked paprika, salt, and black pepper.
  • Cook until browned and fully cooked (6–8 minutes). Drain any excess fat.

Assemble the Bowls

  • In four individual bowls, layer the chopped lettuce as the base.
  • Top each bowl evenly with cooked ground beef, diced tomatoes, shredded cheese, diced pickles, white onions, and crispy croutons.
  • Generously drizzle the prepared Big Mac sauce over each bowl. Garnish with sesame seeds if desired.

Video

Notes

  • Chop Fresh Lettuce – Start with a whole head of lettuce for the crispiest texture. Pre-packaged lettuce can wilt quickly.
  • Season Generously – Don’t skimp on the seasoning for the ground beef. It’s the heart of the bowl, and bold flavors make all the difference. You could also use premade hamburger seasoning in this recipe.

Nutrition

Calories: 681kcal | Carbohydrates: 17g | Protein: 29g | Fat: 55g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1307mg | Potassium: 643mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1229IU | Vitamin C: 9mg | Calcium: 299mg | Iron: 4mg

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Sweet Potato Black Beans Bowls

These hearty, healthy, and flavor-packed sweet potato and black bean bowls are perfect for meal prep or a quick weeknight dinner. This recipe combines roasted sweet potatoes, a savory black bean mixture, and a base of your choice to create a bowl that’s as satisfying as it is nutritious. 

Sweet potato and black beans on rice with toppings on table

I’ll admit, I love a good bowl recipe and I’ve shared a few recently, like my jerk chicken bowl and my salmon rice bowl. But, I wanted to make a meatless bowl option, and whipped up this sweet potato and black bean bowl. 

Inspired by my sweet potato and black bean nachos, I decided to convert that recipe into this bowl. Rather than chips, I use brown rice as the base, and I top it with various toppings, like sliced avocado and a sour cream drizzle. The flavor of this bowl is just incredible. 

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • For the Base: Brown Rice. I like to use brown rice for my base, but feel free to use your favorite. Quinoa and Farro are good options. 
  • For the Roasted Sweet Potatoes: Sweet Potatoes, Olive Oil, salt and pepper.
  • For the Black Bean Mixture: olive oil, onion, garlic, poblano peppers, jalapeño peppers, canned black beans, diced tomatoes with green chilies, chili powder, and salt and pepper. 
  • Optional Toppings: Sour Cream, Avocado, Shredded Cheese, Squeeze of Lime

How to Make Sweet Potato and Black Bean Bowls

Step 1: Cook the Base

Cook your chosen grain according to the package instructions. Once cooked, fluff it with a fork and set it aside.

Step 2: Roast the Sweet Potatoes

Preheat your oven to 425°F (218°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and lightly caramelized. In the alternative, you can air fry the sweet potatoes. Air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through to ensure even cooking.

Check for doneness by piercing with a fork; the sweet potatoes should be tender and slightly caramelized on the edges. Set aside.

Roasted sweet potatoes on baking sheet

Step 3: Prepare the Black Bean Mixture

Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, poblano pepper, and jalapeño pepper for about 5 minutes, until softened.

Add the black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Stir everything together and cook for another 5-7 minutes, allowing the flavors to meld.

Black bean mixture in skillet

Step 4: Assemble the Bowls

Divide the cooked grain into four bowls. Add a generous portion of roasted sweet potatoes to each bowl. Top with the black bean mixture. Finish with your favorite toppings: avocado slices, a dollop of sour cream or yogurt, shredded cheese (if using), cilantro, and a squeeze of lime.

composed sweet potato bowl with sour cream drizzled on top

Optional Additions and Variations

  • Egg: Add a fried or poached egg for extra protein.
  • Crunch: Sprinkle some toasted pumpkin seeds for a nutty bite.
  • Heat: Drizzle your favorite hot sauce over the top for an extra fiery touch.
  • Use black beans made from scratch rather than canned.

Make Ahead and Reheating Instructions

Make Ahead:

You can cook the grains and roast the sweet potatoes up to 4 days in advance. Store them in airtight containers in the refrigerator. The black bean mixture can also be prepared ahead and reheated when ready to assemble.

Reheating:

Reheat the grains, sweet potatoes, and black bean mixture in the microwave or on the stovetop until warmed through. Add fresh toppings just before serving.

Tanya's Top Tip

If you want to add a bit of crunch to these bowls, try adding fried onions or tortilla strips.

I hope you love these sweet potato bowls as much as we do. Looking for other recipes using sweet potatoes? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

composed sweet potato bowl with sour cream drizzled on top
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Sweet Potato and Black Bean Bowl

These hearty, healthy, and flavor-packed sweet potato and black bean bowls are perfect for meal prep or a quick weeknight dinner. This recipe combines roasted sweet potatoes, a savory black bean mixture, and a base of your choice to create a bowl that’s as satisfying as it is nutritious.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: entree
Cuisine: American
Keyword: sweet potato black bean bowls
Servings: 4
Calories: 733kcal
Author: Tanya

Ingredients

For the Base

  • 1 ½ cups uncooked brown rice yields ~3 cups cooked

For the Roasted Sweet Potatoes

  • 2 medium sweet potatoes peeled and diced
  • 1 tablespoon olive oil
  • ½ teaspoon table salt
  • ¼ teaspoon ground black pepper

For the Black Bean Mixture

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 poblano pepper seeds and stem removed, and chopped
  • 1 jalapeño pepper chopped (adjust for spice preference)
  • 15.5 oz can of black beans rinsed and drained
  • 10 oz can of diced tomatoes with green chilies drained
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • Salt and pepper to taste

Optional Toppings

  • 1 avocado sliced
  • ¼ cup sour cream or Greek yogurt
  • ¼ cup shredded Monterey Jack or cheddar cheese
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges for serving

Instructions

Cook the Base

  • Cook brown rice according to package instructions. Fluff and set aside.

Roast the Sweet Potatoes

  • Preheat oven to 425°F (218°C).
  • Toss diced sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
  • As an alternative, you can air fry sweet potatoes. Air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through to ensure even cooking.

Prepare the Black Bean Mixture

  • Heat olive oil in a skillet over medium heat. Sauté onion, garlic, poblano, and jalapeño peppers until softened, about 5 minutes.
  • Stir in black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for another 5-7 minutes until heated through and flavors meld together.

Assemble the Bowls

  • Divide the cooked brown rice evenly among 4 bowls. Add a portion of roasted sweet potatoes. Top with the black bean mixture.
  • Garnish each bowl with sliced avocado, a dollop of sour cream or Greek yogurt, shredded cheese (if using), and fresh cilantro. Serve with lime if desired.

Video

Notes

If you want to change up the base, quinoa and farro are good options.

Nutrition

Calories: 733kcal | Carbohydrates: 116g | Protein: 21g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 15mg | Sodium: 716mg | Potassium: 1489mg | Fiber: 21g | Sugar: 9g | Vitamin A: 16652IU | Vitamin C: 45mg | Calcium: 201mg | Iron: 6mg

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Irresistible Salmon Bowls with Creamy Remoulade Sauce

These Salmon Bowls are bursting with fresh flavors and are perfect for an easy, wholesome meal. Juicy, seasoned salmon is paired with fluffy rice, crisp greens, and a creamy remoulade sauce. With vibrant toppings, this dish is as nutritious as it is delicious.

salmon bowl on table with cooked salmon, rice, greens, topping and sauce in bowl

I’ve been on a bit of a bowl kick lately, and I couldn’t resist creating a recipe with one of my favorite fish: salmon. Inspired by my love of customizable meals, I wanted this bowl to stand out with a Southern twist.

For this recipe, I made air fryer salmon bites because they cook quickly, and the seasoning on the salmon is next level. I topped it with a remoulade sauce because it pairs well with seafood. I keep my toppings to a few, mainly avocado and fried onions, but you can make this bowl your own in so many ways.

If you're a fan of easy bowl recipes for meal prep, you must check out my jerk chicken bowl.

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • For the Salmon: Skinless Salmon fillets (cut into 1-inch cubes), olive oil, brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, ground cumin.
  • For the Remoulade: Mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, prepared horseradish, salt, pepper.
  • Bowl Base: White rice, mixed green salad.
  • Some Suggested Toppings: Crispy fried onions, avocado, sesame seeds, sliced green onions, edamame, pickled red onions.
salmon bowl base ingredients
toppings for salmon bowls

How to make Salmon Bowls

Prepare the Salmon Seasoning:

In a small bowl, combine brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, and ground cumin. Mix well and set aside.

Cook the Rice:

Rinse the rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, fluff with a fork and set aside.

Prepare the Remoulade Sauce:

In a small bowl, whisk together mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, and horseradish until smooth. If you prefer a thinner consistency, adjust with a little water or additional lemon juice. Season with salt and pepper to taste. Refrigerate until ready to use.

Cook the Salmon:

Toss the salmon cubes with olive oil and the prepared seasoning mix until evenly coated.

Arrange the salmon pieces in a single layer in an air fryer basket. Air fry at 400°F (200°C) for 5-7 minutes, shaking the basket halfway through, until the salmon is cooked through and slightly crispy. Alternatively, you can bake the salmon in the oven. Preheat the oven to 425°F (220°C) and bake for 10-12 minutes.

salmon cooked in an air fryer basket

Assemble the Bowls:

  1. Divide the cooked rice among four bowls (~¾ cup per bowl).
  2. Top each with a generous handful of mixed greens (~1 cup per bowl).
  3. Add the cooked salmon bites on top.
  4. Sprinkle with crispy fried onions.
  5. Add toppings on the bowl.
  6. Drizzle each bowl with the remoulade sauce and garnish with sesame seeds and sliced green onions.
salmon bowl assembled with no sauce on top

Make Ahead and Storage

These bowls are perfect for making ahead but do best when stored separately. Here are a few tips on preparing the components ahead of time.

Make Ahead:

  • Remoulade Sauce: Prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator.
  • Rice: Cook the rice ahead of time and store it in the fridge for up to 3 days. Reheat before assembling the bowls.
  • Salmon: Season and cut the salmon in advance. Store it covered in the refrigerator for up to 24 hours before cooking.

Storage:

  • Assembled Bowls: Store in an airtight container in the refrigerator for up to 2 days. Keep the sauce and toppings separate for best results.
  • Reheating: Warm the salmon and rice in the microwave or oven. Add fresh toppings and sauce just before serving.
close up photo of salmon and greens in bowl

Tanya's Top Tips for Success

  • Use Fresh Salmon: For the best flavor, use high-quality, fresh salmon. I typically use Atlantic Salmon. If using frozen salmon, defrost first before proceeding with the recipe.
  • Meal Prep: Cook the rice and prepare the sauce ahead of time for quicker assembly.
  • Topping Options: Try adding sliced radishes, shredded carrots, or your favorite nuts for extra crunch.
  • I use homemade salmon seasoning and remoulade sauce in this recipe. If you are short on top, store-bought premade seasonings and sauces will also work.

I hope you love these salmon bowls as much as we do.

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

salmon bowl on table with cooked salmon, rice, greens, topping and sauce in bowl
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Easy Salmon Bowls

These Salmon Bowls are bursting with fresh flavors and are perfect for an easy, wholesome meal. Juicy, seasoned salmon is paired with fluffy rice, crisp greens, and a creamy remoulade sauce. With vibrant toppings, this dish is as nutritious as it is delicious.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: entree
Cuisine: American
Keyword: salmon bowl recipe, salmon bowls
Servings: 4 people
Calories: 588kcal
Author: Tanya

Equipment

Ingredients

For the Salmon

  • 1.5 pounds fresh salmon fillets skin removed, cut into 1-inch cubes
  • 1 tablespoon olive oil

Salmon Seasoning

  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon coarse black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon ground mustard powder
  • ⅛ teaspoon ground cumin

For the Remoulade Sauce

  • ¼ cup mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 tablespoon sweet relish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • ½ teaspoon paprika
  • ½ teaspoon Creole seasoning
  • ½ teaspoon prepared horseradish
  • Salt and pepper to taste

Optional Topping Ideas

  • 1 avocado peeled and sliced
  • 1 cup crispy fried onions
  • 2 tablespoons sesame seeds
  • 2 green onions sliced

Instructions

Prepare the Salmon Seasoning

  • In a small bowl, combine brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, and ground cumin. Mix well and set aside.

Cook the Rice

  • Rinse the rice under cold water until the water runs clear.
  • Cook according to package instructions. Once cooked, fluff with a fork and set aside.

Prepare the Remoulade Sauce

  • In a small bowl, whisk together mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, and horseradish until smooth. Adjust with a little water or lemon juice for a thinner consistency. Season with salt and pepper to taste. Refrigerate until ready to use.

Cook the Salmon

  • Toss the salmon cubes with olive oil and the prepared seasoning mix until evenly coated.
  • Preheat the air fryer to 400°F (204°C).
  • Arrange the salmon pieces in a single layer in the air fryer basket. Air fry for 5-7 minutes, shaking the basket halfway through, until the salmon is cooked and slightly crispy.
  • Alternatively, you can bake the salmon in the oven. Preheat the oven to 425°F (220°C) and bake for 10-12 minutes.

Assemble the Bowls

  • Divide the cooked rice among four bowls (~¾ cup per bowl). Top each with a generous handful of mixed greens (~1 cup per bowl). Add the air-fried salmon bites on top. Sprinkle with crispy fried onions and add sliced avocado around the bowl. Drizzle with the remoulade sauce and garnish with sesame seeds and green onions.

Video

Notes

  • These bowls are customizable. You can substitute the white rice with brown rice, quinoa, or cauliflower rice for a different base. You can also adjust the toppings to any you prefer. 

Nutrition

Calories: 588kcal | Carbohydrates: 17g | Protein: 37g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 1499mg | Potassium: 1164mg | Fiber: 5g | Sugar: 5g | Vitamin A: 610IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 3mg

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French Fry Seasoning (DIY Seasoning Blend)

This French fry seasoning is a simple yet flavorful blend that will elevate your fries to the next level. Whether you're making fries from scratch or sprucing up frozen ones, this seasoning mix is your go-to for a deliciously savory kick.

french fry seasoning in bowl with french fries on the side

I love a good, seasoned, hot French fry. This homemade seasoning blend is my go-to for sprinkling over French fries.

I'm no stranger to making homemade seasoning blends. From burger seasoning to jerk seasoning and even an all-purpose seasoning, having a quick grab-and-go homemade blend to season food is a must.

I tweaked around with this homemade french fry seasoning until I landed on a combo of flavors that rival my favorite fast food places. This combo is well balanced and seasons potatoes ideally. I keep it prepped and ready in my seasoning cabinet.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Salt, paprika, onion powder, garlic powder, granulated white sugar, chili powder, black pepper, and dried basil.

all the spices for french fry seasoning on a plate

How to Make Homemade French Fry Seasoning

This recipe is as easy and adding all the ingredients to a bowl, and whisking to combine.

Store the mixture in an airtight container and sprinkle over your hot and fresh french fries when ready to serve.

seasoned french fries on plate with ketchup

How much Seasoning Should I Use

Start with 1 tablespoon of seasoning per 1 pound of fries, then adjust to taste. For smaller or larger batches, scale the seasoning accordingly.

Make Ahead and Storage Instructions

This French fry seasoning is perfect for making ahead. Once mixed, it can be stored in an airtight container in a cool, dark place for up to 6 months.

Be sure to shake the jar a little before each use to ensure the spices are evenly distributed.

Tanya's Top Tip

Use fresh, high-quality spices for the best flavor impact. Spices lose their potency over time, so check the expiration dates and replace any that smell faint or lack their usual vibrant aroma. Fresh spices will elevate your seasoning, making your fries irresistible!

Ways to Use French Fry Seasoning

While it’s obviously amazing on fries, this seasoning is versatile! Here are some other ways to use it:

  • Roasted Vegetables: Toss veggies like potatoes, carrots, or zucchini with olive oil and this seasoning before roasting.
  • Popcorn: Sprinkle on freshly popped popcorn for a savory snack.
  • Chicken Tenders: Use it as a rub for baked or fried chicken tenders.
  • Potato Wedges: Coat thick-cut potato wedges for a bolder flavor.
french fry seasoning in bowl with spoon mxing it up

How to Make My Seasoning Stick to the Fries

Your best bet to make your seasoning stick to the fries is to toss the fries in the seasoning while they are hot. I like to grab a big bowl, add my hot fries, sprinkle my seasoning over the top, and then toss. This ensures all my fries are covered with seasoning.

I hope you like this french fry seasoning as much as we do. Let me know in the comments if you gave this recipe a try or if you have your own favorite seasoning blend. Happy cooking!

french fry seasoning in bowl with french fries on the side
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French Fry Seasoning

This French fry seasoning is a simple yet flavorful blend that will elevate your fries to the next level. Whether you're making fries from scratch or sprucing up frozen ones, this seasoning mix is your go-to for a deliciously savory kick.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: french fry seasoning
Servings: 12 people
Calories: 5kcal
Author: Tanya

Ingredients

Instructions

  • In a small bowl, combine the kosher salt, paprika, onion powder, garlic powder, sugar, chili powder, black pepper, and dried basil.
  • Mix thoroughly until all the ingredients are evenly combined. Sprinkle over cooked fries and enjoy.

Notes

  • Store in an airtight container or spice jar for up to 6 months.
  • To use, sprinkle 1 Tablespoon of seasoning over 1 pound of hot French fries (baked, fried, or air-fried) for best results. Adjust to taste.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 585mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 194IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg

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Easy Jerk Chicken Bowls: A Burst of Caribbean Flavor

These Jerk Chicken Bowls are bursting with bold Caribbean flavors and are perfect for a quick, delicious lunch or dinner. They’re packed with juicy jerk chicken, fluffy rice, and fresh, vibrant toppings that bring it all together.

jerk chicken, rice, coleslaw, plantains in bowl to make a jerk chicken bowl

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I'm a huge fan of meal prep when the recipe is flavorful and easy to, well...prep. These jerk chicken bowls are just that. These bowls are perfect for when you want a satisfying, vibrant meal that’s ready to go when you are.

Packed with bold Caribbean spices, juicy chicken, and colorful toppings, they make an ideal option for busy weeknights or grab-and-go lunches. Plus, they’re customizable to suit your taste and dietary preferences, making them a household favorite you’ll want to make again and again.

For this recipe, I stuck to traditional Jamaican recipes I grew up eating to make up the bowl. The bowl comes with a base of rice and peas, and is topped with jerk chicken, Jamaican coleslaw, and plantain.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Jerk Chicken: Chicken thighs, jerk marinade or jerk wet seasoning, olive oil.
  • Jerk BBQ Sauce: Ketchup, apple cider vinegar, jerk wet paste, liquid smoke.
  • Rice and Peas: Rice, coconut milk, kidney beans, water, spices, green onions, thyme, Scotch bonnet pepper (or any other hot pepper, like habanero or jalapeño).
  • Cabbage Coleslaw: Green cabbage, carrot, mayonnaise, brown sugar, apple cider vinegar, and allspice.
  • Fried Plantains: Frozen plantains or ripe fresh plantains.
all the ingredients for a jerk chicken bowl laid out on table with labels

How to make Jerk Chicken Bowls

Rub the chicken with jerk seasoning. Cover and marinate for at least 30 minutes.

While the chicken is marinating, make the coleslaw. Shred cabbage and carrot. In a medium bowl, whisk together mayonnaise, lime juice, apple cider vinegar, brown sugar, and allspice until smooth. Add the shredded green cabbage and shredded carrot.

Mix until well combined—season with salt and pepper to taste. Cover and refrigerate while preparing the rest of the meal.

chicken in marinade
coleslaw in glass bowl

In a small saucepan, combine ketchup, apple cider vinegar, jerk seasoning wet paste, and liquid smoke. Heat on low, stirring occasionally, until combined and slightly thickened. You can also whisk these ingredients together and place them in the microwave for 15-30 seconds.

Rinse the rice under cold water until the water runs clear. Combine coconut milk, water, an kidney beans in a pot. Stir and bring to a boil. Stir in the rinsed rice. Place the green onions, thyme, and whole hot pepper in the pot.

Reduce heat to low, cover, and let simmer for 18-20 minutes until the rice is cooked and liquid is absorbed. Remove from heat and sit for 5 minutes before fluffing with a fork.

cooked rice and peas in pot
cooked plantains in air fryer basket

I choose to make frozen plantains in the air fryer for this quick bowl. Preheat the air fryer to 380° degrees Fahrenheit (193.33°C). Place the frozen plantains in the basket in a single layer and air fry for 12 minutes, flipping halfway through, until golden and heated.

Pan-sear the marinated jerk chicken thighs in a large skillet over medium-high heat; 5-7 minutes per side, depending on thickness. Remove from heat and chop into pieces.

chicken thighs seared in skillet
chopped jerk chicken on cutting board

Then, assemble the Bowls. Here's How I do it:

  1. Layer the rice and peas in a bowl.
  2. Top with jerk chicken and drizzle with jerk BBQ sauce.
  3. Add a scoop of coleslaw on the side.
  4. Place the fried plantains next to the coleslaw or as a garnish.
jerk chicken bowls. jerk chicken, rice, plantains, and jerk bbq sauce

Make Ahead and Storage Instructions

Make Ahead:

  • Chicken: Marinate the chicken up to 24 hours in advance. Once cooked, cooked chicken can be refrigerated for 3-4 days.
  • Rice and Beans: Cook these components ahead of time and store them separately in airtight containers.
  • Coleslaw: Prepare ahead of time and refrigerate for up to 5 days.

Storage:

  • Store leftover components in separate airtight containers for up to 4 days. I like to store the rice, chicken, and plantains in one bowl and cold toppings, like coleslaw, separately.
  • Assemble bowls just before serving to keep everything fresh and vibrant.
  • You can freeze components of these Jerk Chicken Bowls for convenience, but it's best to freeze them separately to maintain the best texture and flavor.

Reheating Tips:

  • Reheat the chicken and rice in the microwave or on the stovetop until warmed through.
  • Add cold toppings, like coleslaw, after reheating.

Recipe Variations

  • Low Carb: Use cauliflower rice or shredded lettuce as the base.
  • Vegetarian: Swap the chicken for roasted sweet potatoes or jerk-marinated tofu.
  • Extra Heat: Add sliced hot peppers or a drizzle of hot sauce to your bowl.
  • Different Bases and Toppings: Feel free to use other toppings. Some popular choices are pineapple salsa, coconut rice, and black beans rather than rice and peas. You can also sub with brown rice.
jerk chicken bowl on table

Tanya's Top Tips for making these Bowls Easily

  • Mise en place, or gather all your ingredients before you start cooking. It’ll make the process smoother and ensure you don’t forget any key components. Chop veggies, measure spices, and prep your protein in advance.
  • If you have time, marinate the jerk chicken overnight to enhance the flavors.
  • Frozen plantains are a great time-saver. Reheat them as per the package instructions and enjoy deliciously sweet and caramelized sides without the extra work.
  • I love storing these bowls in cute meal prep container bowls.

I hope you love these jerk chicken bowls as much as we do.

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

jerk chicken, rice, coleslaw, plantains in bowl to make a jerk chicken bowl
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Jerk Chicken Bowls

These Jerk Chicken Bowls are bursting with bold Caribbean flavors and are perfect for a quick, delicious lunch or dinner. They’re packed with juicy jerk chicken, fluffy rice, and fresh, vibrant toppings that bring it all together.
Prep Time40 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Course: entree
Cuisine: Caribbean
Keyword: jerk chicken and rice bowls, jerk chicken bowls
Servings: 4
Calories: 815kcal
Author: Tanya

Equipment

Ingredients

For the Jerk Chicken

  • 1 pound chicken thighs boneless, and skinless
  • 1 Tablespoon jerk wet seasoning store-bought or homemade
  • 2 tablespoons olive oil

For the Coleslaw

  • ¼ cup mayonnaise
  • ½ Tablespoon brown sugar
  • 2 teaspoons lime juice
  • 1 teaspoon apple cider vinegar
  • 2 cups shredded green cabbage
  • ½ cup shredded carrot
  • ¼ teaspoon ground allspice
  • salt and pepper to taste

For the Jerk BBQ Sauce

For the Rice and Peas

  • 2 cups long grain white rice rinsed
  • 1 13.5 oz can unsweetened coconut milk
  • 1 15.5 oz can kidney beans undrained
  • 1 cup water
  • 2 teaspoons kosher salt
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground black pepper
  • 3 green onions
  • 2 sprigs fresh thyme
  • 1 Scotch bonnet pepper

For the Fried Plantains

  • 8 frozen plantains pieces

Instructions

  • Rub the chicken with jerk seasoning. Cover and marinate for at least 30 minutes.

Make the Coleslaw

  • While the chicken is marinating, make the coleslaw. In a medium bowl, whisk together mayonnaise, brown sugar, lime juice, apple cider vinegar, and allspice until smooth. Add the shredded green cabbage and shredded carrot. Mix until well combined—season with salt and pepper to taste. Cover and refrigerate while preparing the rest of the meal.

Make the Jerk BBQ Sauce

  • In a small saucepan, combine ketchup, apple cider vinegar, jerk seasoning wet paste, and liquid smoke. Heat on low, stirring occasionally, until combined and slightly thickened. You can also whisk these ingredients together and place them in the microwave for 15-30 seconds.

Cook the Rice and Peas

  • Combine coconut milk, water, an kidney beans in a pot. Stir and bring to a boil. Stir in the rinsed rice. Place the green onions, thyme, and whole hot pepper in the pot.
  • Reduce heat to low, cover, and let simmer for 18-20 minutes until the rice is cooked and liquid is absorbed. Remove from heat and sit for 5 minutes before fluffing with a fork.

Make the the Plantains

  • Air Fryer Method: Preheat the air fryer to 380° degrees Fahrenheit (193.33°C). Place the frozen plantains in the basket in a single layer and air fry for 12 minutes, flipping halfway through, until golden and heated.
  • Skillet Method: Heat a thin layer of vegetable oil in a skillet over medium heat. Fry the plantains until golden brown on each side. Drain on paper towels.

Cook the Chicken

  • Pan-sear the marinated jerk chicken thighs in a large skillet over medium-high heat; 5-7 minutes per side, depending on thickness. Remove from heat and chop into pieces.

Assemble the Bowls

  • Layer the rice and peas in a bowl., top with jerk chicken and drizzle with jerk BBQ sauce., Add coleslaw and plantains. Serve and enjoy.

Video

Notes

Nutrition

Calories: 815kcal | Carbohydrates: 101g | Protein: 24g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 1535mg | Potassium: 771mg | Fiber: 5g | Sugar: 15g | Vitamin A: 4699IU | Vitamin C: 30mg | Calcium: 86mg | Iron: 3mg

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Salisbury Steak with Mushroom Gravy

Hearty and comforting, this Salisbury steak recipe is so delicious! Beef patties are cooked in a rich mushroom gravy for a delicious dinner the whole family will love!

salisbury steak with gravy with parsley on top

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I'm a huge fan of comfort food and nothing says comfort more than well-seasoned ground beef patties covered in a delicious gravy. This made from scratch Salisbury steak recipe doesn't use any gravy packets because I don't like them.

It's pretty easy to make your own gravy when it comes to this recipe and all you need are a few ingredients.

Be sure to try my Sous Vide Filet Mignon and Air Fryer Steak too!

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Patties: Ground beef, breadcrumbs, grated onion, beef broth, Dijon mustard, egg, Worcestershire sauce, salt, black pepper, garlic powder.
  • Mushroom Gravy: Butter, sliced yellow onion, garlic, mushrooms, flour, beef broth.

The Necessary Tools for Cooking

  • Large skillet or sauté pan
  • Small and Large mixing bowls
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board
  • Plate (for setting patties aside)
  • Cooking thermometer (optional, to check doneness)

How to make Salisbury steak with mushroom gravy

Gather your ingredients.

ingredients for salisbury steak on table with labels of each ingredient

Grate a quarter of your onion and slice the rest of the onion.

Combine breadcrumbs, grated onion, and beef broth in a bowl.

In a large bowl, add ground beef, soaked breadcrumbs, dijon mustard, egg, Worcestershire sauce, salt, black pepper, and garlic powder to the large bowl. Mix with hands until incorporated.

Form the beef mix into patties.

breadcrumb mixture in bowl
beef patties on cutting board

Heat oil in a 12-inch skillet over medium-high heat. Add patties and brown on each side for about 3 minutes per side. Remove patties from the skillet and set aside.

meat patties browned in large skillet

Reduce heat to medium and add butter to the pan. Once butter has melted, add yellow onion to the skillet and saute for about 3 minutes, until softened. Add garlic and cook for a minute more. Add mushrooms and cook for an additional 5 minutes, until mushrooms have softened.

Sprinkle it with flour and stir for 1-2 minutes. Whisk in beef broth.

Return patties to gravy and allow to cook in gravy for 8-10 minutes, until cooked through and gravy has thickened a little. Serve and enjoy. Garnish with parsley if you want a pop of color.

mushrooms and onions sauteed in skillet
beef patties in mushroom gravy

Can you make it ahead of time?

The beef patties can be made ahead of time and kept covered in the fridge for 2 to 3 days until you are ready to cook. If you have any leftovers, they will keep well for 4 days and the Salisbury steaks and mushroom gravy can be reheated in a skillet on the stovetop till heated through.

You can also cook the patties ahead of time and they will keep for up to 4 days, then, make the mushroom gravy when you are ready and add in the patties to warm through.

What's the best beef to use?

You can use ground beef or chuck in this recipe. I prefer to use a 85% lean/15% fat ground beef rather than lean. The higher fat content helps to keep the patties nice and juicy and adds a ton of flavor. You can use lean ground beef, but they will be slightly drier. You could also use another fatty meat like ground lamb if you like.

salisbury steaks in skillet with gravy

What do you serve it with?

This dish is great to serve with your favorite veggie and potato sides. It's great with rice, mashed sweet potatoes, and/or broccoli, or try it with any of these other favorites:

A salisbury steak topped with mushroom gravy on a white plate.

Tanya's Notes and Tips

  • I use one yellow onion in this recipe. Cut off a quarter to grate into the patties and slice the rest.
  • I prefer to use 85% lean/15% fat ground beef in this recipe. I find this ratio creates delicious tender steaks.
  • Don't overwork the beef mixture. The ingredients should be combined, but over-mixing can lead to chewy patties.
  • You can make this recipe gluten-free using GF breadcrumbs and 1:1 flour.

More Steak Recipes

If you love mushrooms, try this amazing mushroom sauce recipe.

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

salisbury steak with gravy with parsley on top
Print Recipe
4.89 from 9 votes

Salisbury Steak with Mushroom Gravy

Hearty and comforting, this Salisbury steak recipe is so delicious! Beef patties are cooked in a rich and tasty mushroom gravy for a yummy dinner the whole family will love!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: how to make salisbury steak, one pan salisbury steak, salisbury steak in gravy
Servings: 6 people
Calories: 343kcal
Author: Tanya

Equipment

Ingredients

  • ¼ cup Italian breadcrumbs
  • 2 Tablespoons grated onion
  • 2 Tablespoons beef broth
  • 1 pound ground beef
  • 1 Tablespoon dijon mustard
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 Tablespoons olive oil

Mushroom Gravy

  • 4 Tablespoon unsalted butter
  • 1 yellow onion sliced
  • 8 oz baby bella mushrooms sliced
  • 2 garlic cloves chopped
  • 2 Tablespoon All-purpose flour
  • 2 cups beef broth
  • parsley optional for garnish

Instructions

Make the steaks

  • Combine breadcrumbs, grated onion, and beef broth in a bowl and set aside.
  • In a large bowl, add ground beef, soaked breadcrumbs, dijon mustard, egg, Worcestershire sauce, salt, black pepper, and garlic powder to the large bowl. Mix with hands until incorporated and then form into patties.
  • Heat oil in a 12-inch skillet over medium-high heat. Add patties and brown on each side, for about 3 minutes per side. Remove patties from the skillet and set aside.

Make the Gravy

  • Reduce heat to medium and add butter to the pan. Once butter has melted, add yellow onion to the skillet and saute for about 3 minutes, until softened. Add garlic and cook for a minute more. Add mushrooms and cook for an additional 5 minutes, until mushrooms have softened. Sprinkle it with flour and stir for 1-2 minutes. Whisk in beef broth.
  • Return patties to gravy and allow to cook in gravy for 8-10 minutes, until cooked through and gravy has thickened a little. Serve and enjoy.

Video

Notes

  • I use one yellow onion in this recipe. I cut a quarter to grate into the patties and slice the rest.
  • I prefer to use 85% lean/15% fat ground beef in this recipe. I find this ratio creates delicious tender steaks. You can also use ground chuck.
  • Don't overwork the beef mixture. The ingredients should be combined, but over-mixing can lead to chewy patties.
  • You can make this recipe gluten-free using GF breadcrumbs and 1:1 flour.

Nutrition

Calories: 343kcal | Carbohydrates: 10g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 908mg | Potassium: 490mg | Fiber: 1g | Sugar: 3g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg

This post was originally published on July 14, 2021. It has been updated with new photos and information.