Preheat the oven. Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Crisp the bacon. In a large skillet over medium heat, cook the chopped bacon until browned and crisp. Transfer to a paper towel–lined plate, leaving about 1 tablespoon of drippings in the pan. If there’s more than that, drain off the excess.

Sauté onion and garlic. Add the diced onion to the skillet and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.

Brown the beef. Add lean ground beef to the skillet. Season with salt, pepper, smoked paprika, onion powder, and garlic powder. Cook, breaking it up, until no longer pink. Drain any extra fat if needed.

Stir in the flavor boosters. Mix in ketchup, mustard, and Worcestershire. Fold in chopped pickles and the crisped bacon. If using riced cauliflower or bell pepper, stir them in now and cook 2 more minutes to soften slightly.

Blend the creamy base. In a bowl, whisk cottage cheese, Greek yogurt, and egg whites until mostly smooth. For an extra-smooth texture, blend with an immersion blender. Fold in 1 cup shredded cheddar.

Combine and assemble. Add the beef mixture to the creamy base and stir until evenly coated. Taste and adjust salt and pepper as needed. Spread the mixture into the prepared baking dish. If you like a cheesier top, sprinkle an extra 1/4–1/2 cup cheddar over it.

Bake. Place the dish in the oven and bake 20–25 minutes, until the edges bubble and the center is set. The top should look lightly golden.

Rest and garnish. Let the casserole rest 5–10 minutes so it slices cleanly. Garnish with green onions, sesame seeds, and a few extra chopped pickles if you like that classic burger vibe.

Serve. Spoon into bowls or cut into squares. It’s great on its own or with a simple side salad, roasted veggies, or a bun alternative like butter lettuce leaves.