~ Barbara tropp's china moon cafe wonton burgers Recipe ~

1/4  cup           plus 2 tsp. green onions -- sliced
     1/4  cup           cilantro or Chinese chives -- chopped
   1 1/2  tablespoons   fresh gingerroot -- finely minced
   2 1/2  tablespoons   garlic -- finely minced
     1/4  cup           plus 1 T. soy sauce
   1 1/2  tablespoons   Chinese rice wine OR dry sherry
   1 1/2  teaspoons     kosher salt
   1      teaspoon      black pepper
   1 1/2  tablespoons   hot chili oil
     1/4  cup           chicken stock
   3      pounds        pork butt -- coarsely ground
                        (1 part fat to 3 to 4 parts lean)
   2                    French baguettes -- each cut crosswise
                         -- into 4 equal
                         -- portions
                        peanut oil
                        Dijon mustard

In a large bowl, combine the green onion, cilantro, ginger, garlic, soy sauce,
rice wine or sherry, salt, pepper, chile oil, and stock and mix well. Add the
pork and stir in one direction with your hands or a large spoon just until the
mixture can be thoroughly blended. Do not overcook the meat. (At this point
the mixture can be sealed airtight and refrigerated overnight. The flavors
will actually enlarge. Bring to room temperture before cooking.)

Handling the meat mixture as little as possible to avoid compacting it, divide
it into 8 equal portions nd form the portions into rectang;es to fir the
bread. Brush a heavy skillet with a film of oil. Remember that the pork will
render some of its own fat, so you'll need only minimal oil for cooking. Place
the pan over high heat and heat it as hot as possible. Add the patties and
sear, turning once, until well browned on both sides. Reduce the heat and cook
until done to your preference.

Cut the French bread lengthwise and spread the cut surfaces of the baguette
portions with mustard and enclose the patties inside.

Serves 8.

NOTE: "Burgers made from leftover spicy pork wonton filling is a favorite
staff lunch at China Moon Cafe in San Francisco. The meat mixture is moist and
zestily seasoned, so a mild Dijon mustard is a terrific accompaniment....
Wonton, by the way, translates as "cosmic chaos". The word dates back to
Chinese antiquity when the universe was described as a jumble of light and
dark enclosed in a thin shell, hence the edible invention of the wonton."