In a large skillet over medium-high heat, add the lean ground beef along with garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Cook for about 5-7 minutes until nicely browned.

In a medium bowl, combine the mayonnaise, dill relish, yellow mustard, ketchup, vinegar, and smoked paprika. Whisk until smooth and well blended.

In a large serving bowl, layer the chopped iceberg lettuce as your fresh base. Top with the browned ground beef, followed by generous portions of shredded cheddar cheese, chopped cherry tomatoes, and sliced pickles.

Drizzle the prepared dressing evenly over the salad and sprinkle the toasted sesame seeds on top. Serve immediately.