In a large skillet, heat oil, salt the bottom of the skillet with ¼ - ½ teaspoon salt, brown ground beef stirring to break up into fine crumble

Add chopped onion, cook until onions are translucent

Drain excess liquid from pan, discard

Add, mustard, vinegar, sugar and spices, cover mixture with water and cover

Cook until water is absorbed into meat

To assemble: slice rolls in half, add meat to cover bread, more mustard can be added

Garnish with dill pickles and melted Velveeta cheese

Serve with chip and potato salad