Preheat a griddle, large griddle pan, or cast iron skillet over medium heat for about ten minutes to ensure even searing and consistent browning.

Whisk together Kinder’s BBQ Sauce, mayonnaise, two tablespoons of pepperoncini liquid, Primal Kitchen Dijon Mustard, smoked paprika, and Heinz Distilled White Vinegar until smooth, then season with kosher salt and freshly ground black pepper.

Roughly chop the pepperoncini peppers and toss them with the coleslaw mix in a large bowl, add about three quarters of the dressing and toss to coat, reserve the remaining dressing for the buns and burgers.

Loosely form the ground beef into four balls without packing them, then season all sides with kosher salt and freshly ground black pepper.

Brush the hot griddle lightly with canola oil, place one beef ball on the surface, top with a quarter cup of the thinly sliced Vidalia onions, and smash down firmly with a heavy metal spatula to create a very thin patty that spreads wider than the bun.

Cook the smashed patty until deeply browned, roughly two minutes, flip and cook until the onions are softened and caramelized, roughly two more minutes, press again if you want extra browning.

Spoon about one tablespoon of the reserved mayonnaise and barbecue dressing over the patty, top with two slices of American cheese, and cook until the cheese melts, repeating for remaining patties and cooking in batches as needed.

Spread a layer of the remaining dressing on the bottom halves of the potato rolls, add four dill pickle chips to each bottom bun to provide acidity and crunch.

Place each finished burger onto a prepared bottom bun, top with about a quarter cup of the creamy BBQ coleslaw, press the top bun down gently so the slaw and patty combine, then serve immediately while hot.