In a bowl, place all ingredients except the flour and combine. Let it sit for one to two minutes, then add the flour. Mix with a wooden spoon, then knead with your hands until all ingredients are incorporated.

Cover and let rise for about 30 minutes.

Shape dough into nine small balls (The dough will be a little sticky. This is good. It means the rolls will be light and fluffy.) Place on parchment paper and into a 9×13-inch pan. Brush with the egg wash.

Bake at 350 degrees Fahrenheit for about 25 minutes or until the top looks golden.

Once the rolls have cooled, lift them out with the parchment paper.

Slice the rolls across, keeping them all together, and place the bottoms back into the pan. (You want to have one full sheet of rolls when doing this. It’s okay if some of the tops break off as long as the bottom stays together.)

In a frying pan, heat one teaspoon oil.

Add ground beef and brown.

Once the meat is mostly brown, after seven to 10 minutes, add spices.

Continue browning until meat is fully cooked through.

Set aside.

In a large frying pan, on medium heat, heat oil and add onion. Sauté for five to seven minutes, until starting to brown.

Lower the heat and let the onions cook for about one hour, until they’re caramelized.

Combine ketchup mayo ingredients and set aside.

Combine garlic topping ingredients and set aside.

Preheat oven to 350 degrees Fahrenheit.

Place a generous amount of beef crumble onto the rolls, top with ketchup mayo, then pickles, and then onions.

Cover with the tops of the rolls.

Brush with the garlic topping.

Toast in the oven for 10–15 minutes.