Barbara Tropp's China Moon Cafe Wonton Burgers

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• 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

To Prepare

1. In a large bowl, combine the green onion, cilantro, ginger, garlic, soy sauce, rice wine or sherry, salt, pepper, chili oil, and stock and mix well.
2. Add the pork and stir in one direction with your hands or a large spoon just until the mixture can be thoroughly blended.  (At this point the mixture can be sealed airtight and refrigerated overnight. The flavors will actually enlarge. Bring to room temperature before cooking.)
3. 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 fit the bread.
4. Brush a heavy skillet with a film of peanut 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. Do not overcook the meat.
5. Cut the French bread lengthwise and spread the cut surfaces of the baguette portions with mustard and place the patties inside.
6. Garnish with radish, lettuce or tomato as you see fit.