• Start by freshly grinding the chuck, short rib and bacon, using a meat grinder or food processor (this is how we like to do it). 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 sharp cheddar, 1 1/2 teaspoons of kosher salt*, and 3/4 teaspoons freshly ground black pepper. Using your hands, mix gently to evenly distribute the cheese and seasonings. Do not overmix here, you want to keep the meat mixture light (not compact). Form the meat mixture into 8 even patties, pressing a slight indent into the center of each. This will keep the patties nice and flat while they cook (no indent = domed burgers).
• Prepare an outdoor grill (charcoal preferred) 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 - 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, and add desired toppings. Here's how I stack up: toasted bottom bun, mayo-mustard mix, lettuce, burger patty, tomato, onion, pickles, ketchup, toasted top bun. Serve with curly fries on the side.