Mushu Burgers

Burgers
1 lb ground pork
1 egg
1 inch piece fresh ginger grated
2 cloves garlic finely minced
2 Tablespoons ponzu or 1 Tablespoon rice wine vinegar and 1 Tablespoon soy sauce
1 Tablespoon Kikkoman or Tamari Soy Sauce
1 tsp hot sauce
1/2 tsp black pepper

In a medium bowl mix together all ingredients except the pork until well combined. Add the pork and using your hands, mix thouroughly but lightly. Form meat into four even sized patties. Cook on medium high turning once until cooked through.

Veggie Mix
2 cups coleslaw mix or shredded cabbage
1 small onion sliced into thin strips
4 oz button mushrooms cut into slices
2 Tablespoons soy sauce
1 Tablespoon Honey
1 Tablespoon rice wine, red wine or sherry vinegar
Salt and Pepper
2 Tablespoons Vegetable oil

Heat 1 Tablespoon oil in a wok or large saute pan until hot. Add the mushrooms season with salt and pepper and cook untill golden brown and slightly crisp. Remove from pan add remaining vegetable oil and the onions cook for 1-2 minutes until onions are translucent add the coleslaw mix, toss and fry until veggies are slightly wilted. Add the soy sauce, vinegar, honey and mushrooms. Cook and stir one minute more.

To assemble
4 burrito size flour tortillas
Hoisin sauce to taste

Spread a dollop of hoisin in the center of the tortilla, top with a 1/4 of the sauteed veggies and one of the burgers. Wrap up as best as you can and shove in your face. Yum!

The meat mixture makes an incredible filling for potstickers. Alternatively you can form it into meatballs and bake them at 375 for about 15 minutes then add them to the veggies and serve over rice. I'm thinking about experimenting and skewering the meat mix with possibly pineapple, green pepper and some onion then grilling them, maybe brushing on a bit of hoisin at the end. Sounds promising.