Step 1

Place 1/2 cup mayonnaise, 10 of the dill pickle chips, 2 tablespoons ketchup, 2 teaspoons prepared yellow mustard, 1 teaspoon distilled white vinegar, 1/2 teaspoon paprika in a blender or food processor. Blend or process until smooth, 30 seconds to 1 minute. If the sauce is too thick, thin out by blending in pickle juice from the jar as needed. Refrigerate until ready to dress the salad.

Step 2

Place 1 pound ground beef, 1 1/2 teaspoons seasoned salt, and 1 teaspoon Worcestershire sauce in a large skillet. Cook over medium-high heat until the beef is cooked through and no longer pink, 6 to 8 minutes. Remove the pan from the heat and set aside to cool slightly. Meanwhile, prepare the remaining ingredients.

Step 3

Prepare the following, adding each to the same large bowl as it is completed: Cut 1 medium head iceberg lettuce into fine shreds until you have 6 cups. Core, seed, and dice 3 medium plum tomatoes until you have 1 cup. Grate 4 ounces mild cheddar cheese on the large holes of a box grater (about 1 cup). Finely chop 1/2 small white onion until you have 1/4 cup. Add the remaining 10 dill pickle chips and toss to combine.

Step 4

Drain the grease from the ground beef mixture. Add the mixture and the dressing to the lettuce mixture and toss to combine. Garnish with 2 tablespoons white sesame seeds.