Barbecue sauce in saucepan until heated through, stirring occasionally. Hold over low heat.
All ingredients. Refrigerate until ready to use.
For each serving:
Cut sides of 1 roll lightly on griddle.
About 1 Tbsp. (15 mL) Dry over each beef patty; cook on medium-high heat 6 min. on each side or to medium (160ºF) or desired doneness. Brush top of cooked patty with 1 Tbsp. (15 mL) Sauce; place under salamander on sizzle plate 30 sec. to 1 min. or until sauce is caramelized.
Bottom half of roll with 1/2 cup (125 mL) Coleslaw, about 3 pickle slices, burger and top of roll.