To make the cheese spread: shred the cheddar on a box grater. Combine the cheese, corn, basil, and mayo in a medium bowl and stir to blend. Set aside until ready to serve.

he's a gas grill too high prepare pickles on stove top

To make the frickles: Heat is a large cast iron skillet on the grill for at least 5 minutes. Carefully add oil to the hot pan in heat to 350°F. While the pan is heating, layout the pickle slices on a single layer on the kitchen towel. Blot with a second kitchen towel. Arrange 3 small bowls into a breading station. Place the flower in the first, beat the eggs and milk together in a second, and makes the corn meal and panko in the third. Season the contents of each bowl with 1/4 teaspoon of salt in mixed to combine. Bread the dried off pickle slices by turning in the flower, than dipping in the egg mixture and finally coating with panko cornmeal mixture. Fry the breaded pickles in batches, turning once, until golden brown and crisp, about 90 seconds per side. Drain on a rack set over a paper towel line sheet pan.

Reduce heat to medium-high

To make the patties: In a bowl, combine ground meat, onions, 2 teaspoon salt and black pepper. Mix gently. Divided to 6 equal portions and form into 3/4 inch thick patties to fit the roles. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 3 minutes per side for medium rare. After turning the patties, arrange the rolls, cut side down, around the edges of the grill to toast. To assemble burgers, place a patty on each of the role bottoms. Top each with 2 crisscrossed frickles, a tomato slice, and a lettuce leaf. Spread the top half of the roll with a scant 1/4 cup of the cheese mixture and close the burgers.