2 lb Roma tomatoes (about 6 large), cored and cut into 2-inch chunks
2 tsp olive oil
1/4 cup raw honey or Sucanat (TRY: Whole-some Sweeteners Organic Raw Honey)
2 tbsp red wine vinegar
2 tbsp packed chopped sun-dried tomatoes(dry-packed; not packed in oil or water)
1 1/4 tsp fresh ground black pepper, divided
1 1/2 lb ground lamb
1 1/2 tsp unsalted garlic and herb or Mediterranean seasoning blend
1/2 tsp sea salt
High-heat cooking oil (such as grape seed or safflower), as needed
2 oz feta cheese, crumbled (about 1⁄2 cup packed)
Zest of half a lemon
1 cup plain Greek yogurt
1 tsp fresh thyme leaves, chopped
1 1/2 cups loosely packed spinach leaves
6 whole-wheat hamburger buns
Preheat oven to 425°F. Line a large rimmed baking sheet with foil and mist with cooking spray. Spread Roma tomatoes on sheet and toss with oil. Roast until very soft and juicy, 20 to 25 minutes, stirring halfway. Transfer to a small saucepan. Add 3 tbsp water, honey, vinegar, sun-dried tomatoes and 1/2 tsp pepper. Bring to a simmer on high, stirring frequently. Reduce heat to medium and simmer, stirring occasionally, until most of the liquid evaporates and it becomes a thick, chunky jam, about 20 minutes. Transfer to a heat-proof container and cool at room temperature. (NOTE: May be made up to 3 days ahead. Cool completely and refrigerate until ready to use. Jam can be served cold or at room temperature.)
In a large bowl, combine lamb, seasoning blend, salt and remaining 3/4 tsp pepper. Using your hands or a rubber spatula, mix gently until just combined. Divide into 6 equal portions, shape into patties and place on a plate.
Heat a grill to medium-high and lightly oil grates. Grill burgers, turning 2 or 3 times, until centers are no longer pink and internal temperature reaches 160°F on an instant-read thermometer, 10 to 15 minutes.
Prepare feta sauce: In a medium bowl, stir together cheese, lemon zest, yogurt and thyme. Divide feta sauce, patties, spinach and jam among buns.
We’ve spiked these beef burgers with grated beet and carrot to add a hint of sweetness and a healthy dose of fiber. Any whole-grain bun or lettuce wrap works well with this burger – then add your favorite toppings such as tomatoes, onion and lettuce.
The most popular variety of Asian pear available in the US is the Japanese Nijisseiki, which is more like a super juicy apple than a pear. It's perfect to offset the rich creaminess of our gorgonzola crumbles!