Prep the vegetables: wash, dry and chop the romaine lettuce. Chop the onion and slice the cherry tomatoes.

Season the ground beef and then brown it in a large skillet on medium heat. Drain any grease from the pan. Taste and add more seasoning if desired.

Prepare the dressing: in a small bowl, combine the mayo, ketchup, mustard, and pickle juice. If you would like fresh dill, chop 1-2 teaspoons of fresh dill into the sauce.

Prepare the bowl: each bowl gets 1½ cups of romaine, and the desired amount of onions, tomatoes, and dill pickles. If desired, add more fresh dill.

Drizzle 1 to 2 tablespoons of sauce per bowl, more if desired.