Grinding the Meat:

1. Cut meats into 3” long strips and ¾” thick.
2. Freeze the clean, dry grinder attachments in a plastic bag for freeze for 30 minutes.
3. Freeze the strips of meats in a container / tray that will fit in your freezer for 30 minutes.
4. Take the attachments out of the freezer and assemble. First use the coarse grinding plate.
5. Under the grinder, place a large bowl with ice and inside a small bowl to catch the meat and keep it cold.
6. While you are setting up the grinder with the fine grinding plate, keep the ground meat in the refrigerator.
7. Regrind the meat with the fine grinding plate. When you are done keep the meat in the refrigerator.

Making the patties:

1. Use the food processor and puree the cilantro, garlic, green bell pepper, onion, oregano, soy sauce, Worcestershire sauce, salt & pepper.
2. Take bowl with ground meat out of the refrigerator and add the seasoning. Mix well.
3. Form six patties. They should be around 6oz each. Chill the patties for about an hour.

Make the special sauce:

1. In a small bowl, mix Worcestershire sauce, soy sauce, orange juice, mustard & mayonnaise until it is well combined. Set aside in the refrigerator.

Cook the patties & veggies:

1. Use a flat top electric grill or flat stove-top grill. Brush with oil and heat over high heat.
2. Cook patties, turning once. Cook 3 minutes per side for medium or to your liking. When you turn the patties, press gently for a few seconds. Set aside.
3. Lower the temperature to medium. Mix the cabbage with one or two Tablespoons of the sauce.
4. Cook the cabbage for one or two minutes on one side of the grill.
5. On the other side of the grill, add more oil if need, and cook the red onions and tomatoes - about two minutes total. Note: check the tomatoes. They could be done before the two minutes is over.
6. Toast the bread on the grill

Assemble the burger:

1. Spread some of the sauce on the bottom buns. Then place the burger, tomatoes, onions, cabbage and more sauce and put the top buns.