LAMB AND FETA SLIDERS WITH MINT AIOLI

Steps:

• 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.
• 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.