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["Start by grinding the chuck, short rib, and bacon in a meat grinder or food processor.", "Here's", "  my easy tutorial on how to grind meat in a food processor.", "Place freshly ground meat in a large bowl and mix in the sharp cheddar, 1 1/2 teaspoons of kosher salt*, and 3/4 teaspoon freshly ground black pepper. Using your hands, mix gently to distribute the cheese and seasonings. Do not overmix!
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Form the meat mixture into 8 even patties, pressing a slight indent into the center of each. This will keep the patties from becoming domed when they cook.", "Prepare an outdoor grill, preferably charcoal, to high heat. Moisten a paper towel with a little canola oil, and, using tongs, brush the grill grate with the oiled paper towel. Grill the burgers over direct heat for 8 to 10 minutes, until the outside has some char, the cheese is melty, and the inside is cooked through. Because this burger has ground bacon in it, you'll want to avoid cooking it to rare. We cook it to medium each time, and it's plenty juicy. Let the burgers rest for a few moments before serving.", "To serve, place a burger patty on a toasted bun, then layer on your desired toppings. I stacked mine like this: toasted bottom bun, mayo-mustard mix, lettuce, burger patty, tomato, onion, pickles, ketchup, toasted top bun.", "*We usually season this mixture with 1 1/2 to 2 teaspoons of kosher salt. You should season to taste. Start by mixing in 1 1/2 teaspoons, then cook off a small amount of the mixture on the grill or even on the stove top. Taste the test ""burger"
