In a small mixing bowl, combine the Greek yogurt, light mayonnaise, ketchup, yellow mustard, and pickle juice. Whisk vigorously until a thick, creamy orange-pink burger sauce forms.

Cover the bowl and place it in the refrigerator to let the flavors meld.

Heat the olive oil in a large skillet over medium-high heat. Add the lean ground beef, season with kosher salt, black pepper, and garlic powder. Press into an even layer and cook undisturbed for 3-4 minutes until a heavily browned crust forms.

Break the beef apart into crumbles and cook until no longer pink. Turn off the heat, sprinkle the sharp cheddar cheese evenly over the meat, cover with a lid, and let the residual heat melt the cheese for 1-2 minutes.

Set out wide ceramic bowls. Divide the warm cooked brown rice and crisp chopped romaine lettuce evenly, placing them side-by-side in the bottom of the bowls.

Scoop the cheese-coated hot beef into the center. Arrange the halved cherry tomatoes, sliced red onions, and crinkle-cut dill pickles around the beef. Drizzle generously with the creamy burger sauce and scatter toasted white sesame seeds over the top.