These fully loaded, flavor-packed open-face burgers on crunchy iceberg lettuce are fun to eat and soul satisfying. Make several for a party, and pass with plenty of napkins. Don’t have a grill or grill pan? Bake the patties in a preheated 400°F (200°C) for 10 to 12 minutes. Mojo sauce keeps, covered and refrigerated, for 3 days.
Make the Mojo Sauce: In a small bowl, combine the mayonnaise, dill pickle relish, Dijon mustard, tomato paste, sweetener, vinegar, half of the onion powder, and all of the garlic powder, smoked paprika, paprika, and cayenne pepper. Mix, then adjust seasoning to taste. Cover and refrigerate.
Preheat grill pan or outdoor grill to high. Mix ground beef with the remaining onion powder and the pepper. Divide meat into (1-1/2 oz) pieces. Roll the meat into balls then smash them into small, thin patties, about 2- 1/2 inches across.
When the grill or grill pan is ready, generously salt the patties all over, then grill for 3 minutes per side for medium doneness. Top each patty with a piece of cheese and briefly cover until the cheese melts.
Meanwhile, pull the iceberg lettuce apart with your hands and stack the lettuce leaves. Use a 2-1/2-inch biscuit cutter and punch out circles from each stack. Divide the sauce between the lettuce stacks, topping each with Mojo sauce. Place a cheeseburger on top of the sauce. Cut each bacon strip in half and place a half on each burger. Finally, top each with a slice of tomato, secure with a pick or small skewer and sprinkle with the sesame seeds. Serve immediately.
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