CHIPOTLE Mayonnaise: Mix ingredients. Refrigerate until ready to use.
ANGUS Burgers: Shape meat into 192 small patties (or into 48 patties for trial recipe), each weighing 1.6 oz. and measuring about 2-1/2 inches in diameter. Sprinkle lightly with steak seasoning.
COOK on 350ºF flat-top grill 2 min. on each side or until done (160ºF), topping each of half the burgers with 1 cheese piece for the last 30 sec.
FOR each serving: Place 3 plain burgers on bottom halves of 3 buns. Top each with 1 cheeseburger, 3 bacon pieces and top of bun. Thread 1 gherkin onto each of 3 wooden toothpicks; insert in tops of buns. Place on serving plate. Garnish plate with 3 lettuce pieces and 3 tomato slices. Serve with 2 oz. Chipotle Mayonnaise in a ramekin.