Lamb and Feta Sliders with Mint Aioli
- Level: Easy
- Yield: 16 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 338
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 15
- Cholesterol
- 53
- Sodium
- 339
- Total: 24 min
- Prep: 10 min
- Cook: 14 min
Ingredients
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
Directions
- Preheat a grill to indirect heat, low setting, approximately 325 degrees F.
- 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.
- In a small bowl, combine the balsamic vinegar, pomegranate molasses and soy sauce.
- 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).
- 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:
- 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.