Cut the pork shoulder into 1/2 –inch cubes. Pork shoulder is roughly 80% lean, so it is perfect for a grilled burger application like this.
Place the meat pieces in a single layer and sprinkle evenly with the salt, Aleppo chili, coriander, cardamom and juniper berries. Please note that the flavor of freshly-ground spices is much stronger than pre-ground spices. A coffee grinder is a perfect piece of equipment for the task.
Transfer the seasoned meat to a metal bowl, cover and refrigerate for 1 to 2 hours. A metal bowl will help transfer the cold to the meat. It is important that the fat be well-chilled prior to grinding.
Place the mayonnaise, mustard seed, champagne vinegar and salt in a medium mixing bowl. Whisk to thoroughly combine. Toss in the fennel and reserve.
Use a meat grinder, a food grinder attachment on your mixer or a food processor to finely grind the meat. Form into 6 equal patties, slightly larger than the buns and recessed in the middles (check out Bobby Flay’s burger tip in our Heavenly Burgers recipe).
Prepare the grill for direct grilling over a medium-hot fire, about 500°F. Grill the burgers, turning once, until cooked through, about 5 minutes per side. Add a slice of cheese to each for the last minute of cooking. Lightly toast the buns on the grill at this time.
Assemble the burgers with a slice of tomato and the fennel slaw and serve.
