Divide pork into four portions and shape into patties about 3/4-inch thick, handling meat as little as possible. Sprinkle both sides of patties with seasoned pepper. Grill over direct heat over medium-hot fire 5 minutes per side, turning once. Serve immediately on buns with favorite condiments. Serves 4
*For regional burgers, top with:
Santa Fe burger -- fresh guacamole, spicy salsa and chile peppers. Serve open-faced on corn bread.
Georgia burger -- fresh peach slices and crispy strips of bacon. Serve on a honey-wheat roll.
Pacific burger -- sunflower seeds, grilled pineapple slice and honey dijon-style mustard. Serve on sourdough bread.
*For international burgers, top with:
Caribbean burger -- mango slices, hot pepper sauce, slices of red onion and chopped fresh cilantro. Serve on grilled burger bun brushed with olive oil.
Mediterranean burger -- a mixture of plain yogurt, chopped fresh dill and chopped cucumber. Serve in a pita bread pocket.
Italian burger -- a dab of pesto and a mix of shredded mozzarella, parmesan, romano and provolone cheeses. Serve on focaccia.
Thai burger -- a peanut sauce mixture made from peanut butter, hot pepper oil and a dash of soy sauce. Serve on grilled burger bun brushed with hot pepper infused oil.