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Ingredients:
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4 sprays cooking spray
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1 pound uncooked extra lean ground beef 96 % lean 4% fat
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1 tsp kosher salt
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1 small uncooked onion, finely chopped
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6 cups chopped romaine lettuce, shredded
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4 medium plum tomatoes, diced
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15 kosher dill pickle sandwich slices, divided
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8 tbsp reduced fat cheddar cheese, shredded
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6 red onions, thin slices, optional
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1 tbsp ketchup
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2 tbsp light mayonnaise
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1½ tsp mustard
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½ tsp worcestershire sauce
Instructions
1. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the beef and salt. Reserve 1 tbsp of the yellow onion and add the remaining yellow onion to the skillet. Cook, breaking up the meat with a wooden spoon, until the beef is cooked through and no longer pink, 7 to 9 minutes. Let cool. Set aside.
2. Meanwhile, place 1½ cups lettuce each in 4 medium bowls. Top each bowl with a quarter of the tomato, 3 pickle slices, 2 tbsp cheese, and the red onion (if using).
3. In a small bowl, stir the ketchup, mayonnaise, mustard, Worcestershire sauce, and reserved 1 tbsp yellow onion. Finely chop the remaining 3 dill pickle slices and add to the bowl.
4. Divide the beef mixture among the bowls of lettuce. Serve with the special sauce.
5. Serving Size: 1 bowl (about 2 cups).
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