Add 1/2 cup flour and seasonings to a bowl and whisk together. Stir in water and milk and whisk until smooth.

In another bowl add the remaining 1/4 cup all purpose flour. 

Line a baking sheet with parchment paper. 

Drain the pickles and pat dry with paper towels.

Dredge pickle slices in the flour. 

Dip in batter.  Repeat for thick batter or just dip once for a thin coating on the pickles. 

Place on the lined baking sheet in a single layer. 

Freeze the pickle slices while you grill the burgers.

Form 1/4 pound burger patties and season with steak rub. 

Grill over open flame with the grill closed for about 4 minutes.

Flip the burger patties and season with rub. 

Cook 3- 4  minutes or until internal temperature reaches 165° using a digital meat thermometer.

Top with slices of cheese and stack the patties. 

Cook another 1- 2 minutes until cheese is melted. 

Remove to a sheet pan. Cover with foil to keep warm while you fry the pickles.

Add vegetable oil to a heavy bottom pan or iron skillet. Use an oil thermometer and heat to 350°. 

Line a baking sheet with a wire rack and top with paper towels.

Remove pickles from freezer and drop into the hot oil, a few at a time, not over crowding the pan. 

Turn to brown on both sides, cooking until golden brown. 

Remove to the paper towel lined baking sheet. 

Toast the buns if desired, add desired condiments and toppings.

Add the burger patties and top with fried pickles.

Add the top buns and serve immediately.