Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 tsp Salt
  • 1/2 tsp Coarse Black Pepper
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 cup Avocado Oil Mayonnaise
  • 2 tbsp Sugar-Free Dill Pickle Relish
  • 1 tbsp Yellow Mustard
  • 1 tsp White Vinegar
  • 1/2 tsp Smoked Paprika
  • 1 head Iceberg Lettuce, shredded thin
  • 1 cup Sharp Cheddar Cheese, shredded
  • 1/2 cup White Onion, finely minced
  • 1/2 cup Dill Pickle slices
  • 1 tbsp Toasted Sesame Seeds

Instructions:

  1. Remove the 1 lb Lean Ground Beef from the fridge 10 minutes before cooking.
  2. Place beef in a hot skillet over medium high heat. Cook 5-7 minutes until deep brown and sizzling.
  3. Add 1 tsp Salt, 1/2 tsp Coarse Black Pepper, 1/2 tsp Onion Powder, and 1/2 tsp Garlic Powder.
  4. Combine 1/2 cup Avocado Oil Mayonnaise, 2 tbsp Sugar-Free Dill Pickle Relish, 1 tbsp Yellow Mustard, 1 tsp White Vinegar, 1/2 tsp Smoked Paprika, and the extra onion/garlic powders. Whisk until the color is a uniform pale orange.
  5. Slice the head of Iceberg Lettuce into thin, 1/4 inch ribbons. Wait for the shatter sound as you cut.
  6. Finely mince 1/2 cup White Onion and slice 1/2 cup Dill Pickles.
  7. Place the shredded lettuce into a large bowl and top with 1 cup shredded Sharp Cheddar Cheese.
  8. Add the warm beef directly onto the cheese to slightly soften it. Pour the dressing over and toss until every leaf is velvety.
  9. Sprinkle 1 tbsp Toasted Sesame Seeds over the top. Serve immediately while the beef is still warm.