4 cups pre-made coleslaw mix (shredded cabbage and carrots)
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon onion powder
1 1/2 tablespoons sugar
1 teaspoon celery salt
Freshly ground pepper
Heat grill to medium-high heat. Divide and form the beef into 4 equal patties, being careful not to overwork the meat. Make a small depression with your thumb in the center of each patty, as burgers bulge in the middle when cooked.
Coat one side of each patty with the spice rub. Season the other side with Kosher salt.
Grill burgers over medium-high heat with grill-lid closed until cooked to desired doneness, about 3-5 minutes per side (brushing the grill first with a little bit of oil will prevent burgers from sticking). During the last minute of cooking, top each burger with pepperjack cheese slice.
Remove burgers from grill and let rest for a few minutes. Assemble burgers on buns with coleslaw, barbecue sauce, and a generous dose of potato chips. Devour immediately.
for the Coleslaw
In a medium mixing bowl, combine the mayo, apple cider vinegar, onion powder, sugar, and celery salt. Add in coleslaw mix (shredded cabbage and carrots) and mix to combine. Season with Kosher salt and freshly gorund pepper. Let set for at least 15 minutes prior to serving. Can be made a few hours ahead of time and stored in the refrigerator until ready to serve.
for the Spice Rub
Combine all ingredients in a small bowl. Extra spice rub can be stored in a ziploc bag for future use.