Ingredients:
- 1 cup Mayonnaise (full-fat)
- 2 Tbsp Yellow Mustard
- 2 Tbsp Ketchup
- 4 Tbsp Sweet Pickle Relish (finely chopped)
- 1 tsp White Wine Vinegar or Cider Vinegar
- 1/2 tsp Garlic Powder (for sauce)
- 1/2 tsp Onion Powder (for sauce)
- 1/4 tsp Smoked Paprika (optional)
- Salt and Black Pepper, To taste
- 5 lbs Lean Ground Beef (80/20 mix preferred)
- 2 Tbsp Beef Stock (low sodium)
- 1 tsp Onion Powder (for beef)
- 1/2 tsp Garlic Powder (for beef)
- 1 large head Iceberg Lettuce (shredded finely)
- 1 cup Dill Pickles (sliced or chopped)
- 1 cup Shredded Cheddar Cheese (or American cheese)
- 1/2 cup White Onion (finely diced)
- 1 tsp Sesame Seeds (optional garnish)
Instructions:
- Prepare the Special Sauce: In a medium bowl, whisk together the mayonnaise, mustard, ketchup, relish, vinegar, garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning. Cover and refrigerate the sauce for at least 30 minutes.
- Cook the Beef: Heat a large skillet over medium-high heat. Add the ground beef and break it up. Cook until fully browned (8–10 minutes). Drain off all excess fat using a colander.
- Season the Beef: Return the drained beef to the pan (off the heat). Stir in the beef stock, onion powder, garlic powder, salt, and pepper until the meat is evenly coated and slightly moist. Set aside to cool slightly.
- Prepare the Salad Base: Finely shred the iceberg lettuce. Dice the white onion and chop the dill pickles. Toss the lettuce, diced onion, and most of the chopped pickles together in a very large mixing bowl.
- Assemble and Dress: Layer the seasoned beef mixture directly on top of the lettuce base. Sprinkle the shredded cheese evenly over the beef. Retrieve the Special Sauce and drizzle liberally over the salad (or toss the lettuce base with half the sauce first, then top with the remaining sauce).
- Garnish and Serve: Top the salad with the remaining pickles and a sprinkle of sesame seeds (if using). Serve immediately while the beef is still slightly warm.