For the Beef

2 tablespoons avocado oil

1 pound ground beef (lean)

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

For the Creamy Sauce

½ cup Greek yogurt

2 tablespoons ketchup

2 teaspoons Dijon mustard

3 tablespoons pickle juice

½ teaspoon garlic powder

½ teaspoon smoked paprika

For the Bowls

1 bag frozen French fries

1 yellow onion, thinly sliced

3 cups shredded iceberg lettuce

1 cup dill pickles, finely chopped

¾ cup shredded cheddar cheese

2 Roma tomatoes, finely chopped

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Cook the fries according to package directions until crispy. Set aside.
Heat a large skillet over medium heat. Add avocado oil and ground beef. Season with spices, salt, and pepper. Cook until browned and fully cooked. Remove from heat.
In a separate pan over low heat, add olive oil and sliced onions. Cook slowly, stirring occasionally, until soft and deeply golden.
In a small bowl, whisk together all sauce ingredients until smooth.
Chop lettuce, tomatoes, and pickles into small pieces.
Assemble bowls: start with lettuce, then add beef, cheese, tomatoes, pickles, fries, and caramelized onions. Drizzle with sauce and serve immediately.

For extra flavor, sprinkle cheese over the warm beef so it melts slightly before assembling.
Fries can be swapped for roasted potatoes or sweet potato fries.
Adjust sauce quantity to taste; it’s designed to be bold but balanced.
This recipe is naturally gluten-free when using certified gluten-free fries.