Wash and peel 2.5 lbs Yukon gold potatoes

Cut peeled potatoes into 1-inch cubes

Bring water to boil and add 0.5 teaspoon baking soda and salt

Boil potato cubes until fork tender, about 7-10 minutes

Drain potatoes and let steam evaporate

Toss potatoes gently in bowl

Drizzle with 3 tablespoons beef tallow, 1 teaspoon onion powder, 1 teaspoon garlic powder, salt, and black pepper

Spread potatoes on beef tallow-brushed sheet tray in single layer

Roast at 425°F for 20-30 minutes until crispy

Make Big Mac sauce by combining 1 cup mayonnaise, ¼ cup sweet pickle relish, 2 tablespoons spicy brown mustard, 1 teaspoon distilled white vinegar, 1.25 teaspoons sweet paprika, 1 teaspoon onion powder, 1 teaspoon granulated garlic, 0.25 teaspoon white pepper, and 0.5 teaspoon sugar

Stir sauce and refrigerate for at least a few hours

Shred 0.5 head of iceberg lettuce and wash in salad spinner

Dice 0.25 white onion into thin slivers

Dice tomatoes

Dice 2-3 pickle spears finely

Heat stainless steel skillet to medium-high and add 1 tablespoon beef tallow

Add 2 lbs ground beef to skillet and spread evenly

Season beef with salt and pepper

Cook for a few minutes until browned, then flip and break into small chunks

Continue cooking until no pink remains

Pour off excess grease from beef

Add 5 slices American cheese to beef and fold in until melted and incorporated

Assemble bowls with roasted potatoes, seasoned beef with cheese, shredded lettuce, diced onion, diced tomato, and diced pickles

Top with Big Mac sauce and sesame seeds

Separate produce from non-produce with plastic wrap if planning to reheat