Cook the Beef Place a large skillet or frying pan on the stove and set the heat to medium-high. Add the ground beef to the hot pan. Use a wooden spoon or spatula to break the meat into small crumbles. Sprinkle the salt, black pepper, and garlic powder evenly over the meat. Cook for about 5 to 7 minutes until the beef is fully browned and there is no pink color left. Carefully drain the excess grease from the pan and turn off the heat.
Prep the Veggies While the beef is cooking, wash the head of Iceberg lettuce and chop it into bite-sized pieces. Slice the dill pickles into thin rounds and finely dice the white onion (if using). Set them aside.
Whisk the Secret Sauce In a small bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, paprika, sweetener (Stevia/Monk Fruit), and pickle juice. Use a whisk or fork to mix everything together until the sauce is completely smooth and creamy. Tip: Taste it now! If you like it sweeter, add a tiny bit more sweetener.
Assemble the Bowls Grab 4 serving bowls. Start by filling each bowl with a generous amount of the chopped lettuce. Scoop the hot cooked beef on top of the lettuce. Immediately sprinkle the shredded cheddar cheese over the hot beef (this helps the cheese melt slightly).
Add Toppings & Serve Top the bowls with the sliced pickles and diced onions. Finally, drizzle a generous amount of the prepared Secret Sauce all over the salad. Sprinkle with toasted sesame seeds for that authentic "bun" look. Serve immediately while the beef is warm and lettuce is crisp!
