Prep the produce. Rinse and chop the greens. Halve the tomatoes, slice the red onion, and chop the pickles. Slice the avocado just before serving to prevent browning.

Make the sauce. In a small bowl, whisk together mayonnaise, sugar-free ketchup, mustard, pickle juice, onion powder, and paprika. Taste and adjust salt or tang. Set aside.

Cook the bacon. Add bacon to a cold skillet and cook over medium heat until crisp. Transfer to a paper towel-lined plate. Reserve 1–2 teaspoons of bacon fat in the pan for extra flavor.

Brown the beef. Add ground beef to the skillet with the reserved fat. Season with salt, pepper, garlic powder, and smoked paprika. Cook over medium-high heat, breaking it up with a spatula, until browned and no longer pink. Drain excess grease if needed.

Melt the cheese. Reduce heat to low, sprinkle shredded cheddar over the beef, and cover for 1–2 minutes until melted. Alternatively, add sliced cheese to the warm beef and let it soften.

Assemble the base. In large bowls, layer greens, tomatoes, onion, and pickles. Drizzle a little olive oil and a pinch of salt over the greens for a simple base seasoning.

Add the beef and bacon. Spoon the cheesy beef over the greens. Crumble or chop the bacon and scatter it on top.

Finish with avocado and sauce. Add avocado slices and a generous drizzle of burger sauce. Keep extra sauce on the side for topping.

Serve immediately. Toss to combine or eat as layered bites. If meal prepping, keep the sauce and avocado separate until serving.