Grind the chuck and short rib with your meat grinder thoroughly.
To make the burger patties:
Combine the Soy Ginger Cuisinart Seasoning Mix, Worcestershire sauce, minced shallot, and salt and pepper. Using your hands, mix to combine.
Form into even patties, dimpling in the center. Season both sides with additional salt, if desired.
Preheat the griddle to high heat.
Rub with oil.
Reduce the heat to medium-low.
Add the patties and cover, cooking for 4 to 6 minutes until a nice crust forms.
Using the spatula, flip and cover, allowing the burgers to cook through.
Carefully remove from heat and allow to rest while building your burger.
Meanwhile, make the Lemongrass Fennel Slaw:
Combine the cabbage, carrot, fennel and onion in a large bowl. Season with salt
Whisk the lemongrass, brown sugar and apple cider vinegar together in a bowl and pour over the cabbage mix.
Toss to combine completely.
Allow to sit for a few minutes before tasting. Toss, taste, and add salt if needed.
To make the gochujang mayo:
Whisk the mayo and gochujang sauce together in a small bowl.
To assemble the burgers:
Arrange the burger buns with the tops removed.
Slather the gochujang mayo over the bottom
Pile the arugala on top of the mayo mix
Add a short rib grilled patty and a pile of lemongrass fennel slaw.
Top with the remaining bun topper and serve hot.
Freeze your meat grinder attachments for at least 30 minutes before grinding.Always work with cold meat to make sure the fat doesn't get too warm while grinding. This causes it to stick and clump inside of the grinder and doesn't produce a good burger texture.