Preheat the oven to 375 degrees F. Lightly butter a 12-inch Dutch oven or 9x13-inch casserole dish.

In a small mixing bowl combine the Worcestershire sauce, A1 sauce, minced garlic, ketchup, liquid smoke and adobo sauce.

Heat a medium cast iron skillet over medium-low heat. Add 2 tablespoons of butter and the onions. Cook for about 4 minutes, stirring occasionally, until lightly browned, stirring frequently.

Stir in the mustard. Set aside.

In a large bowl add the ground beef, Mesquite seasoning and black pepper. You can also replace the Mesquite and pepper with a seasoning blend of your choice. Stir the Worcestershire mix into the ground beef until combined.

Press the meat into the bottom of the Dutch oven or casserole dish. Evenly top with the browned onions.

Bake for 25 minutes. Remove the dish from the oven and let cool for about 5 minutes. Carefully, remove the burger from the dish onto a cutting board. Reserve 2 tablespoons of the meat grease in the pan.

Melt the remaining ½ stick of butter and brush over the tops of the rolls. Sprinkle with the sesame seeds. Place back in the oven and bake for 15 to 20 minutes, or until the cheese has melted. Serve warm.