Wash and dry produce.

Trim and discard root end from lettuce; separate leaves. Thinly slice 1-2 small center leaves until you have ⅓ cup shredded lettuce (⅔ cup for 4 servings). Drain pickle; roughly chop.

In a small bowl, combine mayonnaise, ketchup, half the mustard, and ½ tsp Fry Seasoning (you’ll use more in the next step). (For 4 servings, use all the mustard and 1 tsp Fry Seasoning.) Stir in water 1 tsp at a time until sauce reaches a drizzling consistency. Set aside.

Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, remaining Fry Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 3-5 minutes.

Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until liquid has absorbed and beef is cooked through, 2-3 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Add half the cheese; stir until melted, 1 minute (save the rest for serving).

Divide lettuce leaves between plates. Fill with beef mixture, pickle, shredded lettuce, crispy fried onions, remaining cheese, and special sauce. Serve.