Preheat your oven to 400°F (200°C). Spread the cooked bacon slices on a baking sheet lined with parchment paper. Bake for 15-18 minutes until crispy, checking around the 15-minute mark to ensure they don’t burn.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of ground beef and 1 diced yellow onion. Cook for about 5-7 minutes, breaking the meat apart until browned and onions are soft.

Remove skillet from heat and season the mixture with salt and pepper to taste. Allow it to cool for a few minutes before layering in bowls.

In a bowl, whisk together ¼ cup of mayonnaise, 2 tablespoons of ketchup, 1 teaspoon of yellow mustard, 1 teaspoon of Worcestershire sauce, and ½ teaspoon of garlic powder until smooth. Adjust seasoning as desired.

Layer your bowls: start with 2 cups of shredded romaine lettuce, then add the seasoned beef mixture, followed by ½ cup of diced tomatoes, diced red onion, pickles, shredded cheddar cheese, and crumbled bacon.

Store the assembled bowls in the refrigerator with the sauce set aside in small containers to maintain crispness.