China Moon Cafe Wonton Burgers

Ingredients

Amount		Ingredient	Preparation
1/4	cup	scallions, spring or green onions	plus 2 tsp, sliced
1/4	cup	cilantro	or chinese chives, chopped
1 1/2	tablespoons	ginger root	fresh, finely minced
2 1/2	tablespoons	garlic	finely minced
1/4	cup	soy sauce	plus 1 tsp
1 1/2	tablespoons	rice wine	or sherry
1 1/2	teaspoons	kosher salt
1	teaspoon	black pepper
1 1/2	tablespoons	hot chili oil
1/4	cup	chicken broth
3	pounds	pork shoulder butt	coarsely ground
2	each	bread, french baguette	each cut crosswise, into 4 equal portions
1	x	peanut oil
1	x	dijon mustard

Directions

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 and form the
portions into rectangles to firm 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.