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Make the dressing: Whisk all the dressing ingredients together. (If it's too thick to drizzle, you can thin it out with just a bit of water.) Set aside while you cook the beef (or cover and refrigerate if using later.)
Cook the beef: Warm a large nonstick pan over medium-high heat. Once hot, spray with nonstick spray and add the ground beef. Cook, undisturbed for 1 minute, so it can develop a nice brown color. Then sauté, breaking it up into tiny crumbles, until cooked through and no pink remains. Drain off the fat, then season with the salt, pepper, and garlic powder. Transfer beef to a shallow bowl to cool slightly.
Assemble the salad: In rows, divide the lettuce between 4 salad bowls (about 1 1/2 cups each.) Top with about 1/3 cup beef, the cheddar cheese, diced onion, and pickles. Drizzle about 3 tablespoons of the Big Mac sauce over each salad and toss to coat. Garnish with a little bit of toasted sesame seeds and enjoy.