Gently mix together ground pork and seasonings, shape into 4 burgers about 3/4 - inch in thickness. Place over moderately hot coals in a kettle-style grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5 minutes. Serve immediately, on sandwich buns if desired.

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 slices 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.

Pork Producers Council <pork@nppc. Org> http://www. Nppc. Org