Brazilian Burgers

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• 1 lb ground lamb
• 1/4 cup yellow cornmeal
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh cilantro
• 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

Recipe

• 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 lamb 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.