Sides for serving – crumbled bacon, ketchup, mustard, sesame seeds, shredded lettuce, pickles, avocado, barbecue sauce, onion crisps, a fried egg, or whatever you’d like.
In a large bowl, mix ground beef, garlic powder, dry mustard, salt, and pepper. If using a grated onion, incorporate it here as well. I have found that grated onion is a great way to use onion in a dish, but allow it to be less conspicuous and harder to detect for picky eaters.
In a large skillet, begin to brown the seasoned beef and onions (add diced onions here if using rather than grated) over medium to medium-high heat. Do not disturb for the first few minutes to get a nice browning effect. Break up and flip the meat until everything is cooked through.
While the beef is browning, set your oven to 350 and roll the halved burger buns flat. Spray the muffin tin with nonstick spray and press each flattened burger bun with the cut side up into the tin.
Combine pickle juice, worcestershire sauce, and flour into a slurry. Add directly to the skillet and allow to cook for a few minutes. This will both flavor the beef and provide a thickened sauce.
Spoon the beef mixture into the buns and top with 2 quarters of cheddar cheese. Bake until the cheese is melted and the buns are golden, for roughly 8 minutes.
Dress each cheeseburger cup with sesame seeds and finish off with your favorite toppings or sauces.