Make the Big Mac dressing up to 5 days in advance and store it in the fridge. If making it the day of serving your salad, put this together first and store it in the fridge while you work on the rest of the salad.
Heat a large skillet over medium heat. Once hot, add 1 tablespoon of avocado oil with the ground beef. Season with 1 - 1.5 teaspoons of kosher salt (to taste), ¼ - ½ teaspoon black pepper (to taste), 1 teaspoon of onion powder, and 1 teaspoon of garlic powder. Break the meat up with a spatula or utensils and cook until mostly browned about 4-5 minutes.
When the meat is almost all the way done cooking, add in 2 teaspoons of Worcestershire sauce, 3 tablespoons of ketchup, and 2 tablespoons of mustard. Cook until the meat is completely cooked through and adjust seasonings to taste. Remove from the skillet and set aside to cool for a few minutes before assembling the salad.
Add the lettuce to a large serving platter or bowl. Top with the cooked ground beef, cheese, tomatoes, pickles, and onions.
Drizzle the Big Mac dressing over the salad, to your liking, followed by more ketchup, mustard, and sesame seeds if desired.
Enjoy! Store leftovers in the fridge for up to 2 days. Once the veggies, dressing, and meat are combined, the salad won’t last long and will become soggy. Store separately if possible, and the ingredients will last much longer, up to 5 days.