Preheat the oven to 375°F and spray a 9 inch deep dish pie plate with cooking spray.
Mix together the crust ingredients and press onto the bottom and the sides of the pie dish. Place into the oven and bake for 15 minutes. Remove from the oven and set aside. Lower the oven temperature to 350°F.
On the stove top, cook the bacon until crisp. Remove with a slotted spoon and crumble. Discard all but 2 Tbsp of the pan drippings. Add the diced onion and cook for 2-3 minutes until translucent. Season with salt and black pepper to your taste.
Add the ground beef and cook until no pink remains. Drain any excess fat from the pan. Season with hamburger or steak seasoning and Worcestershire sauce. Remove from the heat.
Add panko breadcrumbs, ketchup, mustard, 1 cup of shredded cheese, crumbled bacon and beaten eggs. Mix well.
Spread the filling over the hash brown crust. Arrange the dill pickles on top.
Sprinkle with the remaining shredded cheese. Bake for 35-40 minutes until set and the edges are golden. Rest for 5 minutes before cutting. Serve with an additional drizzle of mustard and ketchup, if desired.