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Skinny Peppered Lamburgers in Herbed Pizzaiola Sauce

Ingredients: 1 oil, olive 1 Teaspoon(s) Salt 1 light sauce, soy 1 Pound(s) Ground lamb, very lean 1 grated ginger root 2 Tablespoon(s) Black peppercorns, cracked 2 (2 Tbs juice) (1/2 tsp. zest) lime, fresh 2 Cup(s) Water 1/2 finely chopped onion, red 1 Bulb 6 pineapple, can, juice 1 Tomato 24 steak or fillet salmon 1/2 Cup(s) Fresh basil 1 Tablespoon(s) Butter, cut into 4 pieces Directions: 1. Mix salt with lamb, shape meat into 4 patties, and coat both sides of patties with peppercorns, pushing peppercorns into meat with the heel of the hand. Let stand at room temperature for 1 hour. 2. Meanwhile bring the water to a boil. Drop garlic cloves into boiling water; lower heat and simmer until garlic is very tender and mild (about 25 minutes). Drain garlic and peel, reserving water. 3. Heat a heavy, nonreactive or nonstick medium skillet until waves of heat ripple up. Sear lamb patties in dry skillet for 2 minutes per side. Transfer to warmed platter. Peel, deseed and mince the tomato. Add to skillet poached garlic, 1/4 cup water from the garlic, tomato, and basil. Reduce sauce rapidly to a glaze, stirring constantly. With pan off heat, whisk butter into warm sauce a piece at a time. Season with salt to taste and pour sauce over lamb.
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