In a medium-bowl, mix together garlic powder, beef, and salt. Heat coconut or avocado oil in a large-skillet, preferably cast-iron, over medium-heat, then add beef and brown, crumbling with a spatula or spoon.
Meanwhile, prepare staying elements for the burger-bowls. Make quick guacamole: In a medium-bowl, mash together lemon juice, avocado and ½ tsp salt.
Make the special sauce: Whisk together all special sauce ingredients, using coconut aminos only if you are on a Whole30 and skipping the maple-syrup. If you are not on a Whole30, forget the coconut aminos and utilize the maple-syrup just. Put aside.
When beef is browned and simmer, remove from skillet and return to medium-heat. Add red onions in one layer and cook till lightly charred on the ground, then flip. Cook till lightly charred on the next side then remove and repeat till all onions are lightly cooked.
Assemble: Begin with a coating of romaine on your serving dishes, then spoonful ¼ of this ground-beef mixture into the middle. Arrange remaining items round the beef: pickles, tomatoes, bacon, red onion, and guacamole. Drizzle with loads of special-sauce and serve.