Categories: Grill, Hamburgers, Main Dish, Pork

Ingredients

• Marinade:
• 1 tablespoon pressed garlic
• 1 1/2 teaspoons coarse salt
• 1/3 cup red wine vinegar
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• Patties:
• 1 lb ground pork
• 1/4 cup yellow cornmeal
• Black Bean Spread:
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh cilantro
• Remaining Ingredients:
• 1 Spanish onion, thinly sliced
• 1 red bell pepper, seeded and quartered
• 1 green bell pepper, seeded and quartered
• vegetable oil
• 4 kaiser rolls, split
• 2 blood oranges, peeled, end trimmed, and each cut into 4 rounds
• 2 tablespoons chopped fresh cilantro

Directions

1. Prepare a med-hot fire in a charcoal grill or preheat gas grill to med-high.

2. Make the marinade: combine all marinade ingredients in a small bowl.

3. Make the patties: combine the pork and cornmeal with half the marinade in a big bowl.

4. Handling the meat as little as possible to avoid compacting it, mix well.

5. Divide the mixture into 4 equal parts; form into patties to fit the rolls.

6. Make the spread: combine the beans, oil, cilantro, and 2 tablespoons marinade in a small bowl; coarsely mash the beans with a fork; set aside.

7. Combine the onion and remaining marinade in a small bowl; brush the pepper quarters with vegetable oil.

8. When the grill is ready, brush the grill rack with vegetable oil; place the patties on the rack, cover, and cook, turning once, until done to preference, 4-5 minutes per side for medium.

9. Grill the peppers, turning several times, until soft and browned, 4-5 minutes on each side.

10. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lighlty.

11. To assemble burgers: cover the cut sides of the roll bottoms with the bean spread.

12. On each roll bottom, place a patty, a red and green pepper quarter, an orange slice, an equal portion of the marinated onions, and 1 ½ teaspoons of the cilantro.

13. Add roll tops and serve.

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