Spicy California cheeseburger with a cheese skirt

Combine the ground chuck, short rib and brisket a little at a time in a bowl, mixing lightly with the fingertips without overworking; refrigerate.

Aioli: mix Kewpie with smoked paprika, a little cayenne, salt, pepper, lemon juice and garlic.

Guacamole: mash the avocado and mix in diced white onion, cumin, garlic, lime juice, hot sauce, salt and pepper.

Cook sliced jalapenos, red Holland peppers and white onion on the flat top, seasoned with salt and pepper.

Spread Kewpie on the brioche buns and toast face down.

Put two four-ounce patties on the flat top, flatten, season the tops and cook about a minute; flip.

Top one patty with a slice of cheese. Lay about two and a half ounces of shredded cheese in a circle on the flat top with the vegetables on it, cover with a cap over a couple of ice cubes and give it a minute.

Build: bun with aioli and guacamole, the patties, the cheese skirt with the vegetables, top bun.