In a medium bowl, combine the yogurt, chipotle pepper, adobo sauce, lime juice and salt. Stir to combine completely.

In a medium bowl, combine the green and red cabbage, and the cilantro.

In a small bowl, whisk together the lime juice, Cholula green pepper sauce and salt. Whisk in the olive oil.

Toss the cabbage mixture with the dressing.

Preheat the grill to medium-high heat.

In a medium bowl, combine the ground beef, cilantro, Cholula green pepper sauce and salt. Mix well with a wooden spoon or your hands. Divide the meat mixture into 12 equal pieces (2 ounces each) and form each into patties that are ¾- to 1-inch high. (Can be made ahead. Place on a baking sheet, cover, and chill. Bring the room temperature before grilling.)

Place the meat patties on the grill and cook, lid closed, 3 minutes per side, or until barely cooked through. I like a little bit of pink inside to ensure optimal juiciness. Remove the patties from the grill.

Spread 2 teaspoons of the sauce on each toasted roll. Top each roll with 1 hamburger patty and ¼ cup slaw. Serve.