Add the smallest qty of all spice ingredients (everything but the meat) to a mortar and pestle or spice grinder and grind mixture to a fine powder.

Cut meat into 1 - 2 inch chunks. Place in a large bowl. Sprinkle half of the spice mixture over the meat and toss to coat. Cover and refrigerate at least 2 hrs and up to 24 hrs.

Set up your meat grinder for a fine grind. Pull meat out of refrigerator and pass through your grinder. Add remaining pre-ground spice mixture to the ground meat and gently mix to combine.

Make up a small test patty to taste for seasoning. Cook over medium heat For about 5 minutes per side, or until patty is cooked through. Taste and adjust seasoning of raw mixture as desired with additional fine ground spices.

Portion out meat for freezing:
Patties - form into patties roughly 2-4 oz in size. Lay out in a single layer on a parchment lined baking sheet. Place in freezer until patties are frozen solid. Cut parchment around each patty. Stack patties 2-3 high with parchment layered between. Place in freezer bags, label, and return to freezer.
Bulk - divide into 3 equal portions, place in freezer bags, seal, label and freeze. You can also vacuum seal portions.

To cook:
Patties can be thawed first or cooked from frozen. Cook over medium heat for 5-7 minutes per side, or until cooked through.
As bulk ground - let thaw completely. Cook over medium heat until browned and cooked through, breaking up to a crumble as you go. About 15 minutes. Or you can form into patties and cook as you would the pre-formed patties.