Brazillian Burgers

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 pound ground pork
1/4 cup yellow cornmeal

Black Bean Spread

1 (15- to 16-ounce) can black beans, rinsed
and drained
1 tablespoon olive oil
2 tablespoons chopped cilantro

1 Spanish onion, thinly sliced
1 red bell pepper, seeded and quartered
1 green bell pepper, seeded and quartered
Vegetable oil, for brushing on the peppers
and the grill rack
4 Kaiser rolls, split
2 blood oranges, peeled, ends trimmed,
and each cut into 4 rounds
2 tablespoons chopped cilantro

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the marinade, combine all of the ingredients in a small bowl and mix well.

To make the patties, combine the pork and cornmeal with half of the marinade in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.

To make the spread, combine the beans, olive oil, cilantro, and 2 tablespoons of the remaining marinade in a small bowl and coarsely mash the beans with a fork. Set aside.

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

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 to 5 minutes on each side for medium. Grill the peppers, turning several times, until soft and browned, 4 to 5 minutes on each side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, cover the cut sides of the roll bottoms with the bean spread. 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. Add the roll tops and serve.

Makes 4 burgers

1994 Second Prize Winner
Ellen Burr