Ingredients

Sliders:
2 pounds 85% lean ground beef
1 tablespoon Lil Texas spice rub, see below
6 slices Monterey Jack cheese, quartered to make 24
12 dill pickle chips
1 cup barbecue sauce
12 slider buns
3 tablespoons unsalted butter, melted

Lil Texas Spice Rub:
1 tablespoon ancho chile powder
2 teaspoons paprika
2 teaspoons New Mexico chile powder
2 teaspoons chipotle chile powder
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground chile de arbol or cayenne pepper

Directions

In a small bowl combine 1 tablespoon ancho chile powder, 2 teaspoons paprika, 2 teaspoons New Mexico chile powder, 2 teaspoons chipotle chile powder, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon ground chile de arbol or cayenne pepper. Stir until well combined.

Preheat a grill to high heat, about 450°F.

Divide 2 pounds 85% lean ground beef into 12 equal portions (about 2 ½ to 3 ounces each). Shape into patties about ½ inch thick and press a shallow indentation in the center of each patty.

Sprinkle about ¼ teaspoon of the 1 tablespoon Lil Texas spice rub evenly over each patty and gently press it into the meat. Let the patties rest for 10 minutes.

Place patties on the grill and cook for 2 to 3 minutes until lightly charred. Flip and cook another 2 to 3 minutes until the internal temperature reaches about 160°F.

Brush the tops of the burgers with come of the 1 cup barbecue sauce during the last minute of cooking. Remove from the grill and place on a tray sauce-side down. Brush the tops with more barbecue sauce and add 2 small pieces of the 6 slices Monterey Jack cheese, quartered to make 24.

Brush the cut sides of 12 slider buns with 3 tablespoons unsalted butter, melted. Place buns cut side down on the grill and toast for about 1 minute until golden.

Spoon a little barbecue sauce onto the bottom buns. Add the cheeseburger patties, top with one of 12 dill pickle chips, and finish with the top buns.

Serve immediately while warm.