Cook the bacon. Lay bacon on a cold skillet and turn heat to medium. Cook until crisp, flipping as needed, 8–12 minutes. Drain on paper towels, then chop. Reserve a little bacon fat if you like for cooking the beef.

Make the sauce. In a small bowl, whisk together BBQ sauce, mayo, mustard, and ketchup. Taste and adjust with a pinch of salt, extra BBQ sauce for sweetness, or mustard for more tang. Set aside.

Sauté aromatics. Heat oil (or 1 tablespoon bacon fat) over medium heat in a large skillet. Add diced onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Brown the beef. Add ground beef to the skillet. Break it up with a spatula and season with salt, pepper, smoked paprika, and onion powder. Cook until browned with no pink, 6–8 minutes. Drain excess fat if needed.

Glaze the beef. Stir 2 tablespoons of the prepared sauce into the beef for a hint of BBQ flavor without making it too saucy. Cook 1 minute to coat.

Prep the base. In serving bowls, add a generous bed of chopped lettuce for a fresh bowl. If you prefer warm and hearty, use cooked rice or cauliflower rice. You can also mix lettuce and warm rice for contrast.

Build the bowls. Spoon the seasoned beef over the base. Sprinkle with shredded cheese so it melts slightly on contact. Top with chopped bacon, cherry tomatoes, pickles, and sliced red onion.

Finish with sauce. Drizzle the remaining BBQ burger sauce over the bowls. Keep some on the side for dipping and extra drizzle.

Optional extras. Add jalapeños for heat, avocado for creaminess, or a sprinkle of sesame seeds. A squeeze of fresh lime can brighten it up.

Serve. Enjoy immediately while the beef is warm and the lettuce is crisp. Toss gently in the bowl just before eating to coat everything with sauce.