Prep the base. Cook your chosen base first. For a lighter bowl, microwave or sauté cauliflower rice until tender. For grains, cook according to package directions. Keep warm.

Season the beef. In a bowl, combine ground beef with salt, pepper, smoked paprika, onion powder, and a splash of Worcestershire. Mix gently to avoid compacting the meat.

Cook the aromatics. Heat a large skillet over medium-high. Add a teaspoon of oil, then sauté diced yellow onion for 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Brown the beef. Add the seasoned beef to the skillet. Break it up with a spatula and cook 5–7 minutes until browned and no longer pink. If excess fat remains, drain it for a leaner bowl.

Taste and adjust. Add another pinch of salt and pepper if needed. For extra depth, stir in a teaspoon of mustard or a dash of ketchup to the meat. Turn off the heat.

Prep the fresh toppings. Chop lettuce, slice pickles and red onion, and halve the cherry tomatoes. Dice avocado if using. Shred cheese if you like a classic cheeseburger vibe.

Make a quick burger sauce. In a small bowl, mix 2 tablespoons light mayo with 2 tablespoons plain Greek yogurt, 1 teaspoon mustard, 1 teaspoon ketchup, and a splash of pickle juice. Season with salt and pepper.

Assemble the bowls. Add your base to each bowl. Top with a hearty scoop of beef, then pile on lettuce, tomatoes, pickles, and red onion. Sprinkle with cheese and avocado if using.

Finish with sauce. Drizzle the burger sauce over the top. Add hot sauce if you want a kick. Serve immediately while the beef is warm.