Heat a large skillet over medium heat. Add ground beef and season immediately with salt, pepper, garlic powder, and onion powder. Break into small crumbles with a wooden spoon.

Cook beef for 8-10 minutes, stirring occasionally, until browned and no pink remains. Drain excess fat, leaving about 1 tablespoon for flavor.

While meat cooks, prepare the sauce by whisking together Greek yogurt, mustard, ketchup, remaining garlic powder, paprika, salt, and pepper in a small bowl until smooth.

Chop lettuce into bite-sized pieces and divide among four serving bowls, about 1 cup per bowl.

Prepare toppings: halve cherry tomatoes, slice pickles and red onion paper-thin, and measure out cheese.

Let cooked beef rest for 2-3 minutes off heat to retain juiciness and prevent wilting the lettuce.

Assemble bowls: start with lettuce base, add about 4 ounces of seasoned beef, then layer tomatoes, pickles, onion, and cheese.

Drizzle about 2 tablespoons of sauce over each bowl. Serve with extra sauce on the side.

Optional: Top with fried egg, crispy bacon, or sliced avocado for additional protein and flavor.