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:

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

2. 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.

3. 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.

4. 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 patties using Burger Mate 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.