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Lamb and Feta Sliders with Mint Aioli (Guy Fieri) Recipe

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Lamb and Feta Sliders with Mint Aioli (Guy Fieri)
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Ingredients
21
Count
Nutrition
280
Calories
Total time
24
Minutes
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Ingredients:

Directions:

  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.
  6. Mint Aioli:
  7. 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. Yield: 1 cup
  8. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 280 Kcal (1172 kJ)
Calories from fat 170.13 Kcal
% Daily Value*
Total Fat 18.9g 29%
Cholesterol 70.67mg 24%
Sodium 272.99mg 11%
Potassium 147.13mg 3%
Total Carbs 18.01g 6%
Sugars 5.8g 23%
Dietary Fiber 1.53g 6%
Protein 11.89g 24%
Vitamin C 2mg 3%
Vitamin A 0.2mg 6%
Iron 24.3mg 135%
Calcium 45.1mg 5%
Amount Per 100 g
Calories 273.15 Kcal (1144 kJ)
Calories from fat 165.97 Kcal
% Daily Value*
Total Fat 18.44g 29%
Cholesterol 68.94mg 24%
Sodium 266.32mg 11%
Potassium 143.53mg 3%
Total Carbs 17.57g 6%
Sugars 5.66g 23%
Dietary Fiber 1.49g 6%
Protein 11.6g 24%
Vitamin C 1.9mg 3%
Vitamin A 0.2mg 6%
Iron 23.7mg 135%
Calcium 44mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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