Chop the romaine, halve the cherry tomatoes, slice the pickles, and dice the red onion. Measure your shredded cheese and set aside.

For milder onion flavor, soak diced red onion in cold water for 10 minutes, then drain and pat dry.

Heat a skillet over medium-high heat. Add oil if the beef is very lean. Add the ground beef and break it up with a spatula.

Season with salt and pepper. Smash and spread the beef into a flat layer. Let sear undisturbed for 2–3 minutes, then scrape and turn to brown evenly until no pink remains (about 6–8 minutes total).

For a true 'smash' texture, use a sturdy spatula and press down in batches to create thin, crispy edges.

While the beef is cooking, mix mayonnaise, ketchup, and mustard in a small bowl until smooth. Adjust to taste.

Add a squeeze of lemon for brightness, or a pinch of smoked paprika for warmth.

Divide the chopped romaine among serving bowls. Top with cooked beef, halved cherry tomatoes, sliced pickles, and diced red onion.

Drizzle the prepared sauce over the top and sprinkle with shredded cheese if desired.

Serve immediately for optimal freshness and crunch.