Preheat your grill to medium-high heat.
In a large mixing bowl, break up the meat with your hands. Add the chopped shallot, garlic, Neely's Dry Rub, Worcestershire sauce, and salt and pepper, to taste. Mix with a wooden spoon until thoroughly incorporated. Using your hands, divide the meat into 6 equal balls. Flatten them into patties and use your thumb to create an indent in the center of each burger.
Grill the burgers, uncovered, for 3 minutes on the first side. Flip and continue cooking for another 3 minutes for medium-rare, and 4 minutes for medium. Remove from grill and immediately top with the cheese.
Butter the buns and place on the grill. Toast for about 1 minute and remove from grill.
Build your burgers by topping with the bacon, Secret Sauce, coleslaw, and tomatoes. Add onion rings if desired.
Mix all the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to develop. Can be made a day ahead.
This indent will help the burgers from puffing up while you grill them.
Recipe courtesy of The Neelys