| Level: | Easy |
| Total: | 24 min |
| Prep: | 10 min |
| Cook: | 14 min |
| Yield: | 16 sliders |
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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 338 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 53 mg |
| Sodium | 339 mg |
Reviews
Yum! is all I can say. Made these for family today and they were a hit. The sauce is quite garlicky so if you don’t like garlic you may want to cut back a trifle. But seriously…fabulous. And really quite easy. Grilled up beautifully.
Made these for company tonight and they were absolutely lovely! I did add about half more garlic and doubled the feta. Also made a POM/sugar reduction since I could not locate the pomegranate molasses. Will definitely be making them again.
I made these last night and all I have to say is WOW, loved em!!!
Only change that I made was that I did not have the pom molasses so I used a Sweet chili sauce. Worked great.
Thanks Guy
Only change that I made was that I did not have the pom molasses so I used a Sweet chili sauce. Worked great.
Thanks Guy
These are SOOOOOO GOOD! They are a refreshing change from regular sliders/burgers. Thanks guy!
I just made these for my summer BBQ. I had chicken on the menu, along with the sliders. I really didn’t think everyone would go for the lamb, but they were a hit and I was stuck eating chicken for days! I didn’t prepare the recipe with the mint aioli, but look forward to making it soon. I couldn’t find pom molasses, but found a pom and plum sauce, which worked nicely with the balsamic and soy sauce. The sliders had amazing flavor! The second time I made the recipe I added a little fresh dill. I served the sliders with fresh tzatziki and sliced cucumbers from the garden. I prepared all the sliders the night before and stacked them on a tray. They held nicely and made preparing for the BBQ easier.
Made this for dinner tonight cause the mint in the garden is going nuts. Didn’t have pom molasses, so just used blackstrap. Seemed fine to me, though I’m sure pom would be tastier.
I love garlic, but it was VERY overpowering. I’d definitely only use 2-3 cloves next time instead of 4. Probably 2.
The mint is very subtle, so I included two mint leaves per slider to try and bring it out. Also I used miracle whip in place of the raw eggs and evoo. I’ve had salmonella before, and it’s not fun. Still tasted delicious. Overall, these were great, just too much garlic.
Outstanding flavor! Doubled the batch and split between our poker game and the family – success in both camps. Guys at the game were not crazy with the thought of Lamb sliders, but once they tried one, they couldn’t stop.
The Pom/balsamic basting glaze is a must – Had a drive to find that pomegranate molasses, but the Middle Eastern store was an adventure in itself!
Proportion on the lamb seemed light – especially if you want the dimensions and quantity Guy suggests – next time, I’ll bump it up from 1.5 lbs to 2 or 2.5.
We LOVE garlic, but 4 cloves in the Aioli was a bit much – maybe my cloves were too big – I will cut that to half next time.
Also, watch the pepper in the aioli – I think I over did it and it was overpowering the mint – probably best to mix in at the end with a fork – tasting for the right balance.
Hope my suggestions don’t detract from the greatness of this recipe – We are already talking about making it again for a planned get-together with our neighbors.
I prepared this recipe exactly as written. It was very flavorful as well as attractive enough for guests. I highly recommend it!
This is an awesome dish! We made it last night. I had to substitute honey for molasses and I never use raw egg yolks, substitute mayonnaise. Otherwise it was refreshing to be able to go into my garden and whack at the mint!! Also, mis-read the “glaze” and put all of the ingredients into the ground lamb. It was still wonderful…
Fabulous!!! These were easy and soooo delicious. I like lamb, but it has to have the right compliments to really make it great. This receipe had it all. The only ingredient I didn’t have was the pom molasses so I substituted regualar molasses. The Hawaiian rolls are a must. They add to the overall flavor. Also, for ease on the grill, I used a fish grilling basket to hold the mini burgers. This way they were easy to manage and no sticking to the grill!