Add the ground beef to a large skillet over medium-high heat. Cook, breaking it up with a spatula, until no pink remains, about 7–9 minutes. Drain excess fat if needed, then stir in the kosher salt, black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika (if using). Cook for 1–2 minutes more to let the spices bloom.

Remove the skillet from the heat and let the seasoned beef cool slightly while you prepare the salad. You want the beef warm but not piping hot so it doesn’t wilt the lettuce.

Chop the iceberg lettuce into bite-size pieces and place in a large salad bowl or on a serving platter. Scatter the diced red onion, chopped dill pickles, and diced tomato (if using) evenly over the top. If the lettuce is wet, dry it well so it holds the dressing better.

In a medium bowl, whisk together the mayonnaise, ketchup, yellow mustard, dill pickle relish, white vinegar, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, paprika, and sugar or sweetener (if using). Add 2 tablespoons water or pickle juice and whisk until smooth. The dressing should be creamy but pourable; add more water or pickle juice 1 teaspoon at a time if needed.

Sprinkle the shredded cheddar cheese evenly over the lettuce and veggie mixture so it’s distributed throughout. Sprinkle about half of the sesame seeds over the top.

Spoon the warm seasoned ground beef over the salad in an even layer, either piled in the center for serving or gently tossed through the lettuce and cheese.

Drizzle a generous amount of the Big Mac sauce dressing over the salad. Toss lightly if desired or let everyone add more dressing at the table. Finish with the remaining sesame seeds sprinkled over the top.

Taste the salad and adjust to your liking. Add extra chopped pickles or a splash of pickle juice for more tang, or more dressing or cheese for extra richness.