Prepare a grill fire to 350° using hickory or pecan for smoke flavor.

Mix ground beef in a medium size bowl with egg, steak rub and dried onion flakes.

Make into tablespoon size meatballs and place on a grill pan.

Use your thumb to flatten the meatballs into burger patties with and indentation in the center.

Grill over indirect fire with the grill lid closed for 8 – 10 minutes.

Brush with bbq sauce and close the lid, cook for another 3- 5 minutes or until internal temperature of the burger patties reaches 165° using a digital meat thermometer.

Remove from grill.

Drain and pat the pickles dry with paper towels. Cut each cheese slice into 6 pieces.

Using appetizer picks, thread on pickles, quarter, cheese slices, mini bbq burger patties and then the garlic bread bites.

Place mini cheeseburgers on a serving platter with burger sauce or bbq sauce and serve hot or at room temperature.