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Lamb and Feta Sliders with Mint Aioli

  • Level: Easy
  • Total: 24 min
  • Prep: 10 min
  • Cook: 14 min
  • Yield: 16 sliders
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1 1/2 pounds ground lamb

2 teaspoons minced garlic

1/4 cup finely diced red onion

1/2 cup crumbled feta cheese

Kosher salt and freshly cracked black pepper

1 tablespoon balsamic vinegar

1 tablespoon pomegranate molasses

1 tablespoon soy sauce

1 tablespoon canola oil

16 small Hawaiian sweet rolls or potato rolls

1/2 medium cucumber, peeled and sliced paper thin

Mint Aioli, recipe follows

Fresh mint leaves, for garnish

Mint Aioli:

4 cloves garlic

1/4 teaspoon sea salt

2 egg yolks, organic if possible

1 teaspoon fresh lemon juice

1/2 teaspoon mustard powder

1/4 cup extra light, extra-virgin olive oil

1/4 cup chopped fresh mint

1/4 teaspoon freshly cracked black pepper


  1. Preheat a grill to indirect heat, low setting, approximately 325 degrees F.
  2. In a medium bowl, add the lamb, garlic, red onion and feta. Sprinkle with salt and pepper. Mix well with your hands. Form the mixture into 16 small patties (about 2 1/2 inches in diameter and 1 1/4-inch thick). Use your index finger to press a shallow dimple into the center of each patty. Cover and place in the refrigerator until ready to grill.
  3. In a small bowl, combine the balsamic vinegar, pomegranate molasses and soy sauce.
  4. Oil a paper towel with the canola oil and wipe down the grill grates several times to well coat with the oil. Immediately place the patties on the grill (dimple-side down) and cook for 8 minutes. Turn over, baste the tops with the balsamic mixture and cook for 4 to 6 minutes more (or to 130 degrees F for medium rare and 140 degrees F for medium).
  5. Remove from the grill and place on the Hawaiian sweet rolls or potato rolls. Add 2 slices of cucumber and a teaspoon of the Mint Aioli. Serve garnished with mint leaves.

Mint Aioli:

  1. Mince the garlic, and then sprinkle the salt on top, and continue to mince and smash the salt into the garlic to form a paste. In a small bowl of a food processor fitted with the steel blade, blend the yolks, garlic paste, lemon juice and mustard powder. Slowly add the olive oil to the yolk mixture in a very slow steady stream until the mixture is emulsified. Add the fresh mint and pepper and pulse until incorporated. Refrigerate. 
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