Ingredients:

  • 1 lb lean ground beef 90/10
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp onion powder
  • 1 tbsp avocado oil
  • 1/2 cup real mayonnaise
  • 2 tbsp dill pickle relish
  • 1 tbsp yellow mustard
  • 1 tsp white vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 6 cups chopped romaine lettuce
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup finely diced white onion
  • 1/2 cup sliced dill pickle chips
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Whisk the sauce. Combine the 1/2 cup mayonnaise, 2 tbsp relish, 1 tbsp mustard, 1 tsp vinegar, 1 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder in a small bowl. Note: Let this sit while you cook the beef to allow flavors to meld.
  2. Heat the skillet. Add 1 tbsp avocado oil to your pan over medium high heat until it shimmers and barely wisps smoke.
  3. Sear the beef. Add the 1 lb ground beef to the hot pan, breaking it into large chunks with a wooden spoon.
  4. Season the meat. Sprinkle the 1 tsp salt, 1/2 tsp pepper, and 1 tsp onion powder over the beef as it browns.
  5. Develop the crust. Cook for about 5-7 minutes, stirring occasionally, until the edges are dark brown and crispy.
  6. Drain the fat. Move the beef to a paper towel-lined plate. Note: This prevents the hot grease from melting your lettuce instantly.
  7. Chop the base. Wash and dry the 6 cups of romaine, then chop into 1 inch bite-sized pieces.
  8. Prep the toppings. Dice the 1/2 cup white onion and slice the 1/2 cup pickle chips into uniform pieces.
  9. Build the bowl. Divide the lettuce among four bowls and top with the warm beef and 1 cup shredded cheddar.
  10. Final garnish. Drizzle the sauce generously over each bowl and sprinkle with 1 tbsp toasted sesame seeds until the salad looks vibrant and inviting.