Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Coarse Black Pepper
  • 1 tbsp Avocado Oil
  • 1/2 cup Avocado Oil Mayonnaise
  • 2 tbsp Sugar-Free Ketchup
  • 1 tbsp Yellow Mustard
  • 2 tbsp Finely Minced Dill Pickles
  • 1 tsp Apple Cider Vinegar
  • 1/2 tsp Smoked Paprika
  • 4 cups Chopped Romaine Hearts
  • 1 cup Cherry Tomatoes, halved
  • 1/2 Red Onion, thinly sliced
  • 1/2 cup Shredded Sharp Cheddar Cheese
  • 1/4 cup Sliced Dill Pickles
  • 2 cups Roasted Cubed Yukon Gold Potatoes

Instructions:

  1. Pat the ground beef dry with a paper towel. Heat avocado oil in a large cast iron skillet over medium-high heat until shimmering.
  2. Add the beef to the skillet in large chunks. Let sear undisturbed for 2 minutes to develop a deep mahogany crust (Maillard reaction). Flip the beef and break into fork-sized crumbles.
  3. Season the beef with smoked paprika, garlic powder, onion powder, salt, and black pepper. Continue cooking until the beef is no longer pink.
  4. In a small glass mixing bowl, whisk together the mayonnaise, sugar-free ketchup, yellow mustard, minced dill pickles, apple cider vinegar, and 1/2 tsp smoked paprika until the sauce is fully emulsified.
  5. Assemble the bowls by layering 1 cup of chopped romaine as the base. Top with equal portions of the seasoned beef, roasted potatoes, cherry tomatoes, red onion, and shredded cheddar cheese.
  6. Finish each bowl with sliced dill pickles and a generous drizzle of the signature special sauce.