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1.Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
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2.Mix together the bell peppers, onion, oil, and 1/4 teaspoon each salt and black pepper in a medium bowl until coated. Grill, covered, turning occasionally, until the peppers are charred and tender and the onion is tender, 5 to 7 minutes for the peppers and 12 to 14 minutes for the onion. Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels.
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3.In a second medium bowl, gently mix together the pork, fennel seed, crushed red pepper, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper with your hands until just combined. Form the pork mixture into four 3/4-inch-thick patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking).
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4.Grill the burgers until cooked through and an instant-read thermometer inserted in the center registers 145u00b0 F, 8 to 10 minutes per side.* During the last 2 minutes of cooking, top the burgers with the provolone and cook, covered, until melted. Grill the buns, split-side down, until toasted, 10 to 20 seconds.
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5.Stack the burgers, peppers, and onion between the buns.
