12 fried won tons (sprinkled with salt and remaining ginger)
Combine ground beef with the peppercorns, paprika and Greek seasoning. Shape into 6 equal size patties. Set aside.
In a small non-metal bowl, whisk together the mirin, lime juice and 1 teaspoon ginger. Add the jicama and set in fridge.
Meanwhile, pan fry the pancetta to render. Remove pancetta from the drippings. Add the chilis and mushrooms. Stir fry until mushrooms are light brown.
Drain and set aside.
In a seperate non-metal bowl, add the miso, ponzu and siracha. Whisk until smooth.
Grill the burger patties until just seared on both sides.
In a large saute’ pan,
add the patties and miso/ponzu sauce. (If pan isn’t big enough, do 2 sets of 3 patties and half the sauce). Cover and simmer over medium low heat until burgers are desired temperature.
To plate, place one won-ton on plate. Top with leaves from one bok choy. Plave patty in middle. Top with 2 crispy slices of pancetta, chili mushrooms and a jicama pickle. Finally, top with a 2nd won-ton!