Pineapple Lamb Burgers with Red Pepper Sauce Recipe and Free Cooking Tips

Ingredients

2/3 cup water

1/4 cup quick-cooking barley

1 7-ounce jar roasted red peppers, drained

1 8-ounce can sliced pineapple, roughly chopped, 1/3 cup liquid reserved

1 tablespoon tomato paste

4 teaspoons minced fresh oregano, divided

1/2 teaspoon ground cumin

1 pound ground lamb

1 jalapeno, seeded and minced

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

6 whole-wheat hamburger buns, toasted

Directions

Position rack in top third of oven; preheat broiler. Coat a broiler pan with cooking spray.

Bring water to a boil in a small saucepan. Stir in barley, reduce to a simmer and cook until tender, 10 to 12 minutes or according to package directions. Remove from heat and let stand 5 minutes.

Meanwhile, combine red peppers, reserved pineapple juice, tomato paste, 2 teaspoons oregano and cumin in a food processor or blender and puree until smooth. Transfer the sauce to a small saucepan; bring to a boil over medium-high heat. Reduce heat to a simmer and cook, stirring occasionally, until the sauce has thickened slightly, 5 to 6 minutes.

Combine the cooked barley, chopped pineapple, the remaining 2 teaspoons oregano, lamb, jalapeno, garlic powder, salt and pepper in a medium bowl. Shape the mixture into 6 patties and transfer to the broiler pan. Broil until cooked through, 3 to 6 minutes per side. Serve the burgers on buns, topped with the sauce.

(Collect From Shine)