Ingredients:

  • 1 lb 90/10 Lean Ground Beef
  • 1 cup Avocado oil mayonnaise
  • 2 tbsp Sugar-free dill pickle relish
  • 1 tbsp Yellow mustard
  • 1 tsp White wine vinegar
  • 1 tsp Smoked paprika
  • 1.5 tsp Onion powder, divided
  • 0.5 tsp Garlic powder
  • 1 tsp Kosher salt
  • 0.5 tsp Coarse black pepper
  • 1 large head Iceberg lettuce, shredded
  • 1 cup Sharp cheddar cheese, shredded
  • 0.5 cup White onion, finely diced
  • 0.5 cup Dill pickle chips
  • 1 tbsp Toasted sesame seeds

Instructions:

  1. Whisk the dressing base. In a medium bowl, combine the avocado oil mayonnaise, sugar-free relish, yellow mustard, white wine vinegar, smoked paprika, garlic powder, and 0.5 tsp of onion powder. Note: Whisking vigorously ensures the vinegar and mayo emulsify into a smooth sauce.
  2. Chill for flavor development. Place the dressing in the refrigerator for at least 15 minutes. Note: This allows the dried spices to hydrate and the flavors to marry together.
  3. Preheat the skillet. Heat a large cast iron or stainless steel skillet over medium high heat until a drop of water flicked onto the surface dances and evaporates instantly.
  4. Sear the beef. Add the ground beef in a single layer. Press it down slightly with a spatula and let it sit undisturbed for 3 minutes until a deep brown, caramelized crust forms.
  5. Break and season. Flip the beef portions and break them into bite-sized chunks using a wooden spoon. Season with kosher salt, coarse black pepper, and the remaining 1 tsp of onion powder.
  6. Complete the cook. Continue cooking for another 4 to 5 minutes until the beef is fully browned and no pink remains.
  7. Drain the fat. Carefully tilt the pan and spoon out or drain any excess liquid fat. Note: This prevents the lettuce from becoming greasy and wilting too quickly.
  8. Prep the greens. While the beef rests for a minute, shred the iceberg lettuce into thin ribbons and finely dice your white onion.
  9. Assemble the bowls. Divide the lettuce among four bowls. Layer on the warm beef, shredded cheddar cheese, diced white onions, and dill pickle chips.
  10. Final garnish. Drizzle the chilled dressing generously over each bowl and sprinkle with toasted sesame seeds until the salad looks vibrant and inviting.