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1
Preheat a grill to indirect heat, low setting, approximately 325 degrees F.
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2
In a medium bowl, add the lamb, garlic, red onion and feta.
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3
Sprinkle with salt and pepper.
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4
Mix well with your hands.
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5
Form the mixture into 16 small patties (about 2 1/2 inches in diameter and 1 1/4-inch thick).
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6
Use your index finger to press a shallow dimple into the center of each patty.
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7
Cover and place in the refrigerator until ready to grill.
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8
In a small bowl, combine the balsamic vinegar, pomegranate molasses and soy sauce.
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9
Oil a paper towel with the canola oil and wipe down the grill grates several times to well coat with the oil.
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10
Immediately place the patties on the grill (dimple-side down) and cook for 8 minutes.
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11
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).
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12
Remove from the grill and place on the Hawaiian sweet rolls or potato rolls.
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13
Add 2 slices of cucumber and a teaspoon of the Mint Aioli.
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14
Serve garnished with mint leaves.
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15
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.
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16
In a small bowl of a food processor fitted with the steel blade, blend the yolks, garlic paste, lemon juice and mustard powder.
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17
Slowly add the olive oil to the yolk mixture in a very slow steady stream until the mixture is emulsified.
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18
Add the fresh mint and pepper and pulse until incorporated.
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19
Refrigerate.
