Instructions: Grill the bell pepper over Direct Medium heat until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the pepper from the grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes to steam off the skin.

Remove the pepper from the bag and peel away the charred skin. Cut off the top and remove the seeds. Cut the pepper into strips. Set aside.

To make the Burgers: In a small bowl combine the burger ingredients. Add 1/4 cup of water and mix. Shape the meat into four patties of equal size and thickness. Grill over Direct Medium heat until the juices run clear, about 10 minutes, turning once halfway through grilling time.

During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.

Serve the burgers hot on the toasted buns and top with cheese, grilled peppers, and lettuce.

This recipe yields 4 servings.

Wine Recommendation: A red Zinfandel is clear winner here.

Beer Recommendation: Grab a cold, crisp lager.

Comments: Pork shoulder has a richness and depth that most ground chuck just cant match. Grilled until the juices run clear, it still makes a succulent burger every time.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.