Ingredients:

  • 1/2 cup (115g) mayonnaise
  • 2 tbsp (30g) sugar-free dill pickle relish
  • 1 tbsp (15g) yellow mustard
  • 1 tsp (5ml) white vinegar
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp monk fruit or erythritol sweetener
  • 1.5 lbs (680g) 80/20 ground beef
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder (for beef)
  • 1/2 tsp onion powder (for beef)
  • 1 tsp Worcestershire sauce
  • 4 cups shredded iceberg lettuce
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 cup (65g) dill pickle slices, chopped
  • 1/4 cup (40g) white onion, finely minced
  • 1 tbsp sesame seeds

Instructions:

  1. In a small mixing bowl, whisk together the mayonnaise, sugar-free relish, mustard, vinegar, smoked paprika, onion powder, garlic powder, and sweetener until smooth. Set aside in the refrigerator to allow flavors to meld.
  2. Heat a large skillet over medium-high heat. Add the ground beef, breaking it into small crumbles with a spatula.
  3. Season the beef with salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Cook for 7-10 minutes until no pink remains and edges are slightly crispy. Drain excess grease if desired.
  4. Divide the shredded iceberg lettuce evenly across four large serving bowls.
  5. Top the lettuce with the cooked ground beef and immediately sprinkle with shredded cheddar cheese so it melts slightly.
  6. Garnish each bowl with minced white onions, chopped dill pickles, a heavy drizzle of the special sauce, and a sprinkle of sesame seeds.