Ingredients:

  • 1 lb lean ground beef (80/20 blend)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 4 slices sharp cheddar cheese
  • 6 cups chopped romaine or iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup dill pickle chips
  • 1 medium cucumber, diced
  • 1/2 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp ketchup
  • 1 tbsp finely minced dill pickles
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

Instructions:

  1. In a small bowl, whisk together the mayonnaise, mustard, ketchup, minced pickles, garlic powder, and paprika until smooth. Cover and refrigerate until assembly.
  2. Divide the chopped lettuce evenly among four large bowls. Arrange the cherry tomatoes, diced red onion, cucumber, and pickle chips in distinct sections on top of the lettuce.
  3. Roll the ground beef into four equal balls. Heat a cast iron skillet over high heat until it begins to smoke. Add the oil, then place the beef balls in the pan.
  4. Using a heavy spatula, press down firmly on each ball until completely flat. Season generously with salt and pepper.
  5. Cook for 2-3 minutes without moving the beef until a deep brown crust forms. Flip the patties and immediately place a slice of cheese on each.
  6. Cook for another 1-2 minutes until cheese is melted. Let the beef rest for 60 seconds, then place one patty atop each prepared bowl and drizzle with the chilled sauce.