For the Burgers:

1. Trim the beef of excess fat and sinew and then cube it into 1-inch chunks. Spread the chunks out on a baking sheet and place in the freezer for 20-30 minutes. I also place the parts of my grinder in the freezer at this time as well.
2. Set up your grinder and place a large bowl underneath. Grind the meat using the grinder, alternating between the two cuts.
3. Season the ground meat with salt, pepper, and a few drops of Worcestershire sauce.
4. Gently form the mixture into six patties, depending on the size burger you want, and place them on a tray.
5. Heat your grill to medium-high. Once the grill is hot, add the formed burgers to the grill and cook for 4 minutes per side. During the last minute of cooking, top each burger with a slice of cheese and close the lid of the grill so the cheese can melt.
6. Remove from the grill and tent with foil until you are ready to serve.

For the Aioli:

1. Place the egg yolks in the bowl of a food processor and pulse to mix. Add in the garlic and pulse again.
2. With the machine running, VERY SLOWLY stream in the oil, giving time for it to very gradually incorporate. It should thicken up like mayonnaise and be very pale yellow in color.
3. Add in the remaining ingredients and pulse to combine. Season, to taste, with salt and pepper and adjust the other seasonings as needed. Transfer to an airtight container and keep in the fridge for up to two weeks.

For Serving:

1. Top each burger bun with a cheeseburger and desired garnishes. Drizzle the aioli over top or spread on the burger buns. Enjoy immediately!

NOTE:

1. If you cannot find boneless short ribs, you can definitely buy the bone-in ribs and trim the meat off the bone.