Brazilian Burgers - cooking recipe

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

Preparation

Prepare a med-hot fire in a charcoal grill or preheat gas grill to med-high.
Make the marinade: combine all marinade ingredients in a small bowl.
Make the patties: combine the pork and cornmeal with half the marinade in a big bowl.
Handling the meat as little as possible to avoid compacting it, mix well.
Divide the mixture into 4 equal parts; form into patties to fit the rolls.
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.
Combine the onion and 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, 4-5 minutes per side for medium.
Grill the peppers, turning several times, until soft and browned, 4-5 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 lighlty.
To assemble 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 roll tops and serve.