Crisp the bacon. Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate and crumble once cooled. Pour off excess grease, leaving about 1 tablespoon in the pan for extra flavor.

Brown the beef. Add a drizzle of oil if needed, then the ground beef. Season with salt, pepper, garlic powder, onion powder, and a pinch of smoked paprika. Cook over medium-high heat, breaking it up, until browned with a few crispy bits. Stir in a splash of Worcestershire to finish.

Make the special sauce. In a small bowl, mix mayonnaise, ketchup, a little yellow mustard, and a squeeze of lemon juice or a teaspoon of pickle brine. Taste and adjust salt and pepper. It should be creamy, tangy, and slightly sweet.

Prep the lettuce bowls. Separate large, sturdy leaves of romaine or butter lettuce. Pat dry so they don’t water down your bowl. You can also chop the lettuce and use it as a base if you prefer.

Prep the toppings. Halve cherry tomatoes, thinly slice red onion, and chop pickles. Dice avocado if using. Shred cheese.

Warm the beef with cheese. Turn off the heat and sprinkle cheese over the hot beef to gently melt. Alternatively, add cheese to each bowl right before serving if you want it unmelted.

Assemble the bowls. Lay down lettuce leaves or a bed of chopped lettuce. Spoon on the cheesy beef, sprinkle with crumbled bacon, then add tomatoes, onions, pickles, and avocado. Drizzle with special sauce and finish with a pinch of sesame seeds if using.

Serve right away. The contrast of warm beef and cool, crisp lettuce is best fresh. Add extra sauce or hot sauce at the table.