Ingredients

 2 tablespoons Olive Oil
 2 teaspoons catsup
 2 teaspoons mayonnaise
 2 teaspoons Coles Brand Dijon mustard
 1 teaspoon oyster sauce
 1 teaspons liver spread
 1/4 ground pork
 1/2 teaspoon salt
 1/4 teaspoon cracked black pepper
 2 teaspoons Cheez Whiz
 2 teaspoons mushrooms
 2 round rolls, halved horizontally
 1/4 cup milk

Step 1

Mix in the ground pork, liver spread, oyster sauce, salt, and pepper. Divide the mixture into 2 portions and shape each portion into a burger patty that is slightly larger than the diameter of the buns. Cover and refrigerate until cold, if desired.

Step 2

Preheat an indoor grill pan to medium-high heat. Brush each burger patty with a little of the oil and season with salt and pepper. Grill the patties for 2-3 minutes, or until grill marks form on the bottom, or until cooked to your liking. Transfer the patties to a plate to rest for 2 minutes.

Step 3

Meanwhile, cook the mushroom in the same pan, pour in milk for about 1-2 minutes.

Step 4

Place a burger patty on top of each, spread catsup and mayo, cheesy mushroom, and the bun tops. Serve immediately.

DOUGH:

1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
3 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons shortening

TOPPINGS:

1 small pack Sweet Pizza Sauce
1 cup grated cheese
2 tablespoons mushrooms
1 cup ground meat (cooked)
1 cup sliced pineapple
3 pieces mini hotdogs (sliced)

My dad prepped the dough for me.

I just covered it with sauce, and desired toppings, and baked at 400 degrees for 20 minutes, or until crust is golden brown.

I made it!

Teo's Chocolate Spread Ingredients:

• Goya Chocolate Buttons - (10 buttons)
• Nestle Cream - (1 pack)
• Brown Sugar - (2 tablespoons)

Teo's Chocolate Spread Instructions:

1. Heat pan
2. Pour Nestle Cream
3. Add Sugar
4. Add Chocolate Buttons
5. Mix Well
6. Refrigerate