• Cook ground beef in a large skillet, on stovetop, over medium-high heat until cooked through. Drain.
  2 cups cooked ground beef, extra lean
• Add chopped pickles, onions, light Catalina salad dressing, mayonnaise, ketchup, relish, onion powder, salt and vinegar to cooked ground beef and stir until thoroughly combined. *It's ideal if you can let this sit in the fridge for at least a few hours, but it's not critical.
  ½ cup light mayonnaise, ¼ cup light Catalina dressing, 2 tablespoon sweet relish, 1 tablespoon ketchup, 1 teaspoon white vinegar, ¼ teaspoon onion powder, ⅛ teaspoon salt, 3 choppped pickles, ½ cup chopped onions
• Combine lettuce and tomatoes and add to large bowl, then add meat mixture.
  2 heads romaine lettuce, chopped, 2 tomatoes, chopped
• Sprinkle shredded cheese over top of salad.
  4 tablespoon low-fat sharp cheddar cheese
• Cut both thin buns into "mini buns" with a small round cookie cutter (you can even use the round side of a large icing tip or anything small and round) *You should get 6 mini buns from each larger bun.
  2 thin buns, cut into small circles

Garnish

• Add buns to the top of the salad.
• Add additional chopped pickles and onions, as desired.
  additional chopped/sliced pickles and onions
• Sprinkle with sesame seeds. Serve immediately. Or store meat and lettuce/tomato mixture separately until ready to serve.
  1 tablespoon sesame seeds