8-10 slices bacon cooked til crisp and roughly crumbled
2 avocados peeled and pitted
1/2 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon coconut aminos if on Whole30, see note for details
2 teaspoon maple syrup if not on Whole30, see note for details
1 tablespoon dill pickle relish
2 teaspoons dried minced onion
Pinch crushed red pepper
In a medium bowl, mix together beef, garlic powder, and salt. Heat avocado or coconut oil in a large skillet, preferably cast iron, over medium heat, then add beef and brown, crumbling with a spatula or spoon.
Meanwhile, prepare remaining elements for the burger bowls.
Make quick guacamole: In a medium bowl, mash together avocado, lemon juice, and 1/2 teaspoon salt.
Make the special sauce: whisk together all special sauce ingredients, using coconut aminos only if you're on a Whole30 and skipping the maple syrup. If you're NOT on a Whole30, skip the coconut aminos and use the maple syrup only. Set aside.
When beef is browned and crumbled, remove from skillet and return skillet to medium heat. Add red onions in a single layer and cook until lightly charred on the bottom, then flip. Cook until lightly charred on the second side then remove and repeat until all onions are lightly cooked.
Assemble: start with a layer of romaine in your serving bowls, then spoon 1/4 of the ground beef mixture into the center. Arrange remaining items around the beef: tomatoes, pickles, red onion, bacon, and quick guacamole. Drizzle with plenty of special sauce and serve.
You can swap the lime juice for the lemon juice, if you prefer. I wanted to keep the taste more neutral, but a Tex-Mex flair would be delicious!
Don't skimp on the bacon in this recipe! The nicest, thickest cut you can find, the better.
If you're on a Whole30, don't use the maple syrup in the special sauce, only the coconut aminos. If you're not on a Whole30, skip the coconut aminos and go for the maple syrup.