Heat a large skillet over medium heat for about 3 minutes. Add 90% lean ground beef, breaking it apart with a wooden spoon as it browns. Cook for 8-10 minutes until no pink remains in the center. Drain any excess fat.

Season the beef with garlic powder, onion powder, salt, and pepper. Stir to combine the spices evenly into the meat, allowing the flavors to permeate for an additional 2 minutes.

In a small bowl, combine low-fat Greek yogurt, yellow mustard, ketchup, and smoked paprika. Whisk until smooth and creamy.

Chop lettuce, halve cherry tomatoes, and slice dill pickles and red onion. Set aside.

Divide chopped romaine lettuce as the base in bowls. Add a scoop of hot beef mixture, followed by tomatoes, pickles, red onion slices, and shredded cheddar cheese.

Drizzle the creamy burger sauce generously over each assembled bowl and serve immediately.