Step by step

Method

4 steps

1. 1

   In a skillet over medium-high, brown 1 lb ground beef with 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon black pepper, breaking it into small crumbles, 6–8 minutes until no pink remains. Drain the fat well so the salad doesn't get greasy.

2. 2

   Whisk the special sauce: ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon pickle relish, 1 teaspoon white vinegar, and ½ teaspoon paprika until smooth and pale orange-pink. Taste — it should be tangy-sweet like burger sauce, not mayo-flat. Chill while you build bowls.

3. 3

   Divide 8 cups shredded iceberg or romaine into bowls. Top with the warm seasoned beef, 1 cup shredded cheddar, ½ cup diced dill pickles, and ¼ cup diced onion.

4. 4

   Drizzle generously with the special sauce and sprinkle sesame seeds if you have them. Serve right away while the beef is still warm against the cold crunchy lettuce. You want a burger-in-a-bowl with crisp lettuce, savory beef, and that tangy pink sauce — not wilted greens or a bland undressed pile.