Ingredients:

  • 1/2 cup (120g) Avocado oil mayonnaise
  • 2 tbsp (30g) Sugar-free ketchup
  • 1 tbsp (15g) Yellow mustard
  • 2 tbsp (30g) Finely minced dill pickles
  • 1 tsp (5ml) White vinegar
  • 1/2 tsp (2.5g) Smoked paprika
  • 1/2 tsp (2.5g) Onion powder
  • 1 lb (454g) 90/10 Lean ground beef
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (2.5g) Coarse black pepper
  • 1/2 tsp (2.5g) Garlic powder
  • 4 cups (300g) Shredded iceberg lettuce
  • 1/2 cup (60g) Sharp cheddar cheese, shredded
  • 1/4 cup (40g) White onion, finely diced
  • 1/2 cup (65g) Sliced dill pickle chips
  • 1 tsp (5g) Sesame seeds

Instructions:

  1. In a medium glass bowl, whisk together the 1/2 cup avocado oil mayo, 2 tbsp sugar-free ketchup, and 1 tsp white vinegar.
  2. Stir in the 1 tbsp yellow mustard, 1/2 tsp smoked paprika, and 1/2 tsp onion powder until the color is a uniform, pale orange.
  3. Add the 2 tbsp finely minced dill pickles. Note: Mincing them tiny ensures you get a bit of tang in every spoonful of sauce.
  4. Let it sit in the fridge while you cook the beef. This allows the dried spices to hydrate and the flavors to meld.
  5. Place your skillet over medium high heat until a drop of water flicked onto it dances and evaporates instantly.
  6. Add the 1 lb lean ground beef to the hot pan. Cook for 3 minutes without moving it to develop a dark, savory crust.
  7. Break the beef apart with a wooden spoon and stir in the 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
  8. Continue sautéing for another 4 to 5 minutes until no pink remains and the edges are slightly crispy.
  9. Divide the 4 cups of shredded iceberg lettuce among four large bowls.
  10. Top the lettuce with the warm beef, then sprinkle the 1/2 cup sharp cheddar cheese, 1/4 cup diced white onion, and 1/2 cup pickle chips.
  11. Spoon the chilled sauce over each bowl and finish with a sprinkle of 1 tsp sesame seeds until the bowl looks like a deconstructed masterpiece.