Ingredients:

  • 1 lb (450g) 93% lean ground beef
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1.5g) black pepper
  • 1 tbsp (15ml) olive oil
  • 6 cups (140g) shredded iceberg lettuce
  • 1/2 cup (60g) diced white onion
  • 1/2 cup (60g) dill pickle chips
  • 80g shredded sharp cheddar cheese
  • 1/2 cup (120g) plain non-fat Greek yogurt
  • 1 tbsp (15g) mayonnaise
  • 1 tbsp (15ml) yellow mustard
  • 1 tbsp (15g) pickle relish
  • 1 tsp (5ml) apple cider vinegar
  • 1/2 tsp (2.5g) paprika
  • 1/4 tsp (1.5g) garlic powder

Instructions:

  1. Combine the Greek yogurt, mayonnaise, mustard, relish, vinegar, paprika, and garlic powder in a small bowl. Whisk until the sauce is smooth and a pale orange color, then set aside in the fridge.
  2. Heat olive oil in a skillet over medium-high heat. Add the lean ground beef, breaking it into small crumbles with a spatula. Cook until the meat is browned and developed a deep mahogany crust. Drain any excess liquid and stir in salt and pepper.
  3. Divide the shredded lettuce evenly among four bowls.
  4. Top the greens with a portion of the hot browned beef and shredded cheddar cheese, allowing the heat to slightly melt the cheese.
  5. Scatter diced onions and pickle chips over the top and drizzle with the chilled signature sauce.