Ingredients
Scale
- 1 lb lean ground beef (90–96% lean) or ground turkey
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tsp paprika
- 1 tbsp yellow mustard (plus more for drizzling)
- 1 head romaine or iceberg lettuce, chopped
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup dill pickles, chopped
- ¾ cup shredded sharp cheddar (or light cheddar)
- Optional: 1 cup cauliflower rice or cooked brown rice
- 1/2 cup light mayonnaise (or Greek yogurt)
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp dill pickle relish
- 1 tsp white vinegar or pickle juice
- ½ tsp onion powder
- Pinch of paprika, salt, and pepper to taste
Instructions
- Make the sauce: whisk mayonnaise, ketchup, mustard, relish, vinegar, onion powder, paprika, salt, and pepper. Chill.
- Heat a skillet over medium-high. Brown beef with salt, pepper, onion powder, garlic powder, paprika, and mustard, breaking it up until fully cooked (6–8 min). Drain excess fat if needed.
- Prep the base: layer chopped lettuce in bowls. Add cauliflower or brown rice for extra volume if desired.
- Layer cooked beef, red onion, tomatoes, pickles, and cheddar on top of the lettuce.
- Drizzle with special sauce and add extra mustard if desired.
- Toss gently and serve immediately while beef is warm and lettuce is crisp.
Notes
- Use lean beef or turkey for a healthier option.
- Adjust sauce seasonings to taste.
- Optional: add avocado or extra veggies for more flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg