Make the creamy barbecue dressing by whisking the barbecue sauce with mayonnaise, two tablespoons of the pepperoncini liquid, Annie’s Organic Yellow Mustard, smoked paprika and Bragg Organic White Vinegar until smooth and glossy, then season with salt and black pepper to taste.

Roughly chop the pepperoncini peppers and toss them with the coleslaw mix in a large bowl, add most of the dressing and mix until the cabbage and peppers are lightly coated, reserve the remaining dressing for the buns and burgers.

Form the ground beef into loose balls, season them lightly with salt and pepper, keeping the meat loosely packed so it spreads easily when smashed.

Preheat a griddle or large cast-iron skillet until very hot, brush lightly with canola oil, place a beef ball on the surface, top with a generous handful of thinly shaved Vidalia onions then press firmly with a flat metal spatula to create a thin patty with onions embedded into the meat.

Let the smashed patty sear undisturbed until the edges brown and crisp, flip the patty and allow the onions to steam and caramelize against the hot surface, spread a little of the reserved dressing on top, then place two slices of American cheese and let them melt into a glossy layer.

Meanwhile spread the remaining dressing on the bottom halves of the potato rolls and arrange four dill pickle chips on each bun, toast the rolls lightly on the griddle if desired.

Transfer each finished burger onto a bottom roll, top with a generous scoop of the creamy BBQ coleslaw, press the top bun down gently to settle the layers and serve immediately while the patty is hot and the slaw is crisp.