Extreme Fusion Burgers

In a medium bowl , combine sweet peppers, tomato pesto , lemon-pepper seasoning and salt. Add ground pork; gently mix well. Shape pork mixture into four 3/4-inch thick patties. Brush both sides of patties with oil .

For charcoal grill:

Grill patties on the rack of uncovered grill directly over medium coals for 14 to 18 minutes or until an instant-read thermometer inserted in patties registers 160 degrees F, turning once halfway through grilling. (For gas grill: Preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.)

During the last 1 to 2 minutes of grilling, open the buns and place them cut-side down on the grill to lightly toast. Remove patties and buns.

Place cabbage on bottom of buns. Top with a patty, some of the Peanut Butter-Chipotle BBQ and bun top. If you like, serve with carrot and/or celery sticks. Makes 4 burgers.

In a small saucepan, combine bottled barbecue sauce, creamy peanut butter, tangerine or orange juice, honey and chipotle pepper in adobo sauce. Cook over medium-low heat about 3 minutes or just until heated through, stirring frequently. Do not boil. Serve warm. Makes about 1-1/4 cups .