Place a skillet over medium heat and allow it to warm up before adding the ground beef. Once the beef is in the pan, use a spoon or spatula to break it into small pieces as it cooks. Stir occasionally and let the meat brown evenly, allowing it to develop flavor rather than steaming. Season lightly with salt and pepper, then continue cooking until the beef is fully done with no pink remaining. Carefully drain off any excess grease to keep the salad light and balanced.

In a mixing bowl, add the mayonnaise, ketchup, mustard, onion powder, salt, and pepper. Whisk everything together slowly until the sauce becomes smooth, creamy, and uniform in color. Take a moment to taste the sauce and adjust the seasoning if needed, aiming for a balance that’s tangy, slightly savory, and reminiscent of classic cheeseburger sauce.

Wash the lettuce thoroughly and pat it dry to remove excess moisture, which helps keep the salad crisp. Chop the lettuce into bite-sized pieces and transfer it to a large salad bowl, creating a fresh and crunchy base that will hold up well under the warm beef and sauce.

Spoon the warm, cooked beef evenly over the chopped lettuce. Scatter the chopped pickles across the salad, followed by the shredded cheese, making sure the toppings are distributed evenly so each bite has a mix of savory beef, tangy pickle, and creamy cheese.

Drizzle the prepared special sauce over the salad, starting with a moderate amount. Using tongs or a large spoon, gently toss everything together, lifting from the bottom so the sauce coats the ingredients evenly without crushing the lettuce or breaking up the beef.

Taste the salad and adjust seasoning if needed by adding a little more salt, pepper, or sauce. Serve immediately while the beef is still warm and the lettuce is crisp to enjoy the best texture, flavor, and overall balance of this dish.