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 BurgerMate 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.