Melt butter in a skillet over medium-low heat. Add onions and sauté until soft and caramelized, about 5 minutes. Transfer to a bowl and set aside.
Add ground beef to the same skillet and cook until browned, crumbly, and cooked through, about 5 minutes. Drain excess fat. Stir in ketchup, mustard, garlic powder, onion powder, paprika, salt, and pepper with a splash of water. Allow to cook for 1 more minute. Remove from heat.
Lay potato chip bag on a work surface. Use a sharp knife to carefully poke a hole in the center. Cut bag in criss-cross sections as shown. Fold open flaps to open up the bag to the chips.
Arrange hot beef on top of the chips. Layer American cheese, caramelized onions and 1/4 cup chopped pickles on top.
Whisk together mayonnaise, ketchup, mustard, pickle brine, 2 tablespoons chopped pickles, onion powder, garlic powder, salt, and paprika in a small bowl for the sauce. Drizzle sauce over walking nachos. Garnish with fresh dill and enjoy!
