1-First, in a large bowl, combine 1 pound of 93% lean ground beef with ¼ teaspoon salt and pepper to taste. Form it into 4 equal patties using wet hands for easy shaping.

2-Next, in a separate bowl, whisk together the dressing: ¼ cup light mayonnaise, 1 teaspoon mustard, 1 teaspoon dill pickle juice, 4 teaspoons sugar-free ketchup, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and ¼ teaspoon paprika. Set this aside; it lasts up to three or four days in the fridge.

3-Then, grill the patties over medium heat for about 4 to 5 minutes per side. After flipping, add the red onion rings to the grill and cook for the remaining time, flipping them halfway through for even char.

4-After cooking, let the patties rest for 5 to 10 minutes before cutting each into 16 bite-sized pieces.

5-Finally, in a large bowl, mix 4 cups chopped romaine lettuce, 4 chopped dill pickle spears, ½ small red onion (now grilled and sliced), 4 ounces cubed avocado, and 1 cup halved cherry tomatoes. Divide onto 4 plates, top with the grilled onions, ¼ cup reduced-fat shredded cheddar cheese, and chopped burger pieces, then drizzle with the dressing.