Preheat and prep. Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. If using pasta, bring a large pot of salted water to a boil.

Cook the base. If using pasta, boil until just shy of al dente (about 1–2 minutes less than the package suggests). Drain and set aside. If using cauliflower rice, microwave or sauté until just tender, then set aside.

Sauté the aromatics. Warm the oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook 4–5 minutes until soft. Stir in the garlic and cook 30 seconds until fragrant.

Brown the beef. Add the lean ground beef, breaking it up with a spoon. Season with 1/2 teaspoon salt, pepper to taste, smoked paprika, and onion powder. Cook until nicely browned, about 5–7 minutes. Drain any excess fat if needed.

Build the “burger” flavor. Stir in tomato paste, Worcestershire, drained diced tomatoes, and broth. Simmer 3–4 minutes to slightly reduce. Fold in the chopped pickles.

Make the light sauce. In a bowl, whisk Greek yogurt, ketchup, and mustard until smooth. Season with a small pinch of salt and pepper. This adds tang and creaminess without heavy cream.

Combine the mixture. In a large bowl, mix the pasta or cauliflower rice with the beef mixture. Fold in half the cheddar and all of the yogurt sauce until well coated.

Assemble. Transfer to the prepared baking dish. Sprinkle the remaining cheddar evenly on top.

Bake. Bake uncovered for 15–18 minutes, until the cheese is melted and the edges are bubbling. For a golden top, broil for 1–2 minutes at the end, watching closely.

Finish and serve. Let rest 5 minutes. Top with extra pickle slices, green onions, a sprinkle of sesame seeds, or a bit of shredded lettuce for that burger-shop look. Taste and adjust salt and pepper as needed.