Make the sauce: In a small bowl, mix 3 tablespoons light mayo, 3 tablespoons nonfat Greek yogurt, 1 tablespoon reduced-sugar ketchup, 1 teaspoon mustard, 1 tablespoon dill relish, 1 teaspoon white vinegar, 1/4 teaspoon paprika, and a pinch of garlic powder, onion powder, salt, and pepper. Adjust to taste and chill while you cook.

Prep the base: Chop the lettuce and set it in serving bowls. Add tomatoes, red onion, and pickles to each bowl.

Cook the beef: Heat a nonstick skillet over medium-high. Add the lean ground beef, breaking it up with a spatula. Season generously with salt, pepper, garlic powder, and onion powder. Cook until browned and no longer pink, about 6–8 minutes. Drain any excess fat if needed.

Assemble: Divide the hot beef over the lettuce bowls. Sprinkle a small handful of reduced-fat cheddar over each bowl so it melts a bit on the warm meat.

Sauce it up: Drizzle 1–2 tablespoons of the special sauce over each bowl. Add a pinch of sesame seeds on top for a classic burger feel.

Customize: If you want extra volume with minimal calories, add shredded cabbage or riced cauliflower. For more heat, add crushed red pepper or hot sauce.

Serve: Enjoy immediately for the best texture and contrast between warm beef and crisp veggies.