Make the special sauce: In a small bowl, stir together 1/2 cup mayo, 2 tablespoons ketchup, 1 tablespoon mustard, 1 tablespoon relish, 1 teaspoon vinegar or pickle brine, and a pinch each of garlic powder, onion powder, and smoked paprika. Add a few drops of hot sauce if you like heat. Taste and adjust salt, sweetness, or tang.

Prep your veggies: Shred the lettuce. Slice tomatoes, red onion, and pickles. Cube or slice the avocado. Keep everything chilled for crunch.

Season the beef: In a bowl, mix ground beef with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Don’t overwork it—just toss to combine.

Smash-sear the beef: Heat a large cast-iron or stainless skillet over medium-high until hot. Lightly oil the pan. Divide the beef into loose 2–3 ounce balls. Place a ball in the pan, then smash firmly with a heavy spatula or burger press until thin. Cook 1–2 minutes until deeply browned and crispy at the edges, then flip and cook 30–60 seconds more. Repeat in batches. Chop into bite-size pieces as you go.

Optional onions-on-the-griddle: After flipping the beef, press a small pile of finely diced onion into each patty so it steams and caramelizes briefly. This adds classic smash burger flavor.

Melt the cheese: While the last batch cooks, add shredded cheddar over the beef pieces and let it melt. A quick splash of water and a lid speeds this up.

Optional eggs: In a separate pan, fry eggs to your liking (runny yolk is great). Season with salt and pepper.

Build the bowls: In each bowl, start with a bed of shredded lettuce. Add a scoop of warm beef and cheese. Tuck in tomatoes, pickles, and red onion. Spoon over special sauce. Add avocado, sesame seeds, and an egg if using.

Adjust and serve: Finish with a crack of black pepper and a quick drizzle of pickle brine or vinegar for brightness. Serve immediately while the beef is hot and the veggies are crisp.