-
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 1/2 teaspoons of the cilantro.
-
13
Add roll tops and serve.
