Ingredients

• 4 sprays cooking spray
• 1 lb uncooked extra lean ground beef 96 % lean 4% fat
• 1 tsp kosher salt
• 1 small uncooked onion, finely chopped
• 6 cups chopped romaine lettuce, shredded
• 4 medium plum tomatoes, diced
• 15 slices kosher dill pickle sandwich slices, divided
• 8 tbsp reduced-fat cheddar cheese, shredded
• 6 thin slices uncooked red onion, optional
• 1 tbsp ketchup
• 2 tbsp light mayonnaise
• 1½ tsp mustard
• 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 of 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).