While on the last rise, make the cheeseburger filling.
Brown one pound of beef and 1/2 of an onion, it should take about 10 minutes, then add in a teaspoon of garlic powder.
Once cooked, add in 8 oz of shredded cheddar and allow to melt.
Take the mixture off the heat and add in 1/2 cup of chopped dill pickle, 1 1/2 tablespoons of mustard, 1 1/2 tablespoons of ketchup, 1/2 tablespoon of Worcestershire, and stir to combine.
Once your dough has risen divide in half and roll out into two logs, cut each log into about 7-8 pieces.
Flatten the dough and use a roller to form into a circle about 3-4 inches.
Add about a 1/4 off the cheeseburger mixture to the middle of the bun, and bring up the edges and seal.
Place your pods in a parchment lined steamer basket also sprayed with cooking spray. Make sure the steamer basket is not touching the water. Cook over boiling water for 10-12 minutes.