In a large skillet, heat over medium-high and add the ground beef, stirring occasionally. Cook for about 5-7 minutes until browned, breaking apart with a spatula.

Add diced onions to the skillet and lower the heat to medium. Sauté for approximately 3-4 minutes until translucent and fragrant.

Stir in the chopped dill pickles, Worcestershire sauce, and yellow mustard. Season generously with salt and pepper, mixing well. Cook for another 2 minutes until aromatic.

Reduce heat to low and add shredded cheddar cheese, cream cheese, and plain Greek yogurt. Stir continuously for 3-5 minutes until the cheeses melt smoothly.

Remove from heat, top with shredded lettuce and sesame seeds, and serve immediately in shallow bowls or wrapped in lettuce leaves.