Prep the veggies and base. Chop lettuce, slice tomatoes, red onion, and pickles. Cook rice or cauliflower rice if you’re using it. Set everything aside.

Make the special sauce. In a small bowl, mix 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon yellow mustard, 1 tablespoon dill relish, 1–2 teaspoons pickle juice, a pinch of garlic powder, paprika, and black pepper. Adjust to taste. Chill while you cook the beef.

Cook the beef. Heat a large skillet over medium-high. Add ground beef and diced yellow onion. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of smoked paprika and garlic powder if using. Cook, breaking up the meat, until browned and the onion is soft, about 6–8 minutes. Stir in 1–2 tablespoons ketchup, 1 tablespoon yellow mustard, and 1–2 teaspoons pickle juice. Cook 1 minute more to meld flavors. Drain excess fat if needed.

Melt the cheese. Sprinkle shredded cheddar (or pieces of American cheese) over the hot beef. Turn off the heat, cover the pan for 1–2 minutes, and let the cheese melt. Alternatively, leave cheese off until you build the bowls.

Assemble the bowls. Start with a base: lettuce alone, or lettuce plus a scoop of rice, cauliflower rice, or roasted potatoes. Spoon on the cheesy beef.

Add toppings. Pile on tomatoes, red onion, pickles, and avocado if using. Drizzle generously with the special sauce. Finish with sesame seeds and an extra grind of black pepper.

Serve. Taste and adjust salt, add more sauce, or a dash of hot sauce if you like heat.