In a large skillet, heat over medium-high heat and add the ground beef. Cook for 6–8 minutes, breaking it apart with a spatula until fully browned and there’s no pink remaining.

Once the beef is browned, add the diced onion to the skillet. Sauté for 3–4 minutes, stirring occasionally, until the onions become soft and translucent.

Stir in the chopped dill pickles, Worcestershire sauce, yellow mustard, salt, and pepper. Continue to cook for an additional 2 minutes.

Lower the heat to medium-low and introduce the shredded cheddar cheese, cream cheese, and plain Greek yogurt into the skillet. Stir continuously for 3–5 minutes until the mixture is smooth and creamy.

Remove the skillet from heat and top the creamy mix with shredded lettuce and a sprinkle of sesame seeds. Serve warm.