Let's make the glaze first. In a small saucepan, stir together all of the glaze ingredients over a medium-low heat. Whisk the ingredients continuously and bring to a boil. Reduce the heat to a simmer and allow to simmer for 25-30 minutes. Whisk occasionally until the glaze has thickened and reduced. When finished, remove from the heat and set aside.

Preheat the oven or the grill, whichever you are using.

In a medium bowl, use your hands to mix together the meat and the Guinness. Separate the meat into 12 parts and roll them into 12 small balls. Then flatten the balls into patties. Place them on a tray and, using your thumb, make an indentation in the center of each patty (on one side only). Then use the beef rub to season the patties on both sides. Replace them on the tray and set aside.

With an electric mixer, beat the spread ingredients together until creamy and smooth. Set aside.

Place the patties on the grill or on a baking sheet and baste them with the glaze (1/2 the mixture), on one side. Cook for 3 minutes and turn the patties over and baste the other side. Continue cooking until they're done. Internal temperature should be 145℉.

While the patties are baking/grilling, butter the cut side of each brioche bun

When the patties are done, remove them from the heat and top with the cheese and tent with foil. Meanwhile, place the buttered buns cut side down on the grill or oven rack for 1 minute or until lightly toasted.

Apply the Guinness Spread to the bottom have of the brioche bun. Place a patty on top. Add 2 pickle slices. And finish off with the top half of the bun. Serve immediately.