If you can get a mix of short rib and brisket that would be great. Mix in a little of your sauce but don't overwork the meat. Form patties larger than you want --there will be shrinkage. Make a dimple in the center of the patty so you the burger doesn't ball up. Make the burger loose rather than pressed down. Refrigerate. Heat grill to high. Oil and clean grates. Season with salt and pepper. Brush lightly with sauce on each side and throw on the grill. If the sauce has lots of sugar start with a lower heat. Cook about 3-5 minutes per side. Let rest at least 5 minutes.
Whatever you do DO NOT PRESS DOWN ON THE BURGER while cooking!!
Short rib and brisket are very flavorful cuts of meat...I wouldn't over power with sauce.