1 fresh egg yolk
2 ts fresh lemon juice
1/2 ts Dijon mustard
1/4 C extra-virgin olive oil
3 TB vegetable oil
1/4 cup of fresh finely chopped mint
3 crushed garlic cloves
dash of Salt
Add yolk, lemon juice and mustard in blender until smooth.
Combine the olive and veg oils, and add a little at a time to yolk mixture until it is emulsified.
Add mint, garlic and salt until incorporated.
1 lb ground lamb
1/4 C crumbled feta cheese
dash of black pepper
Combine all of the aboce, make into a patties with small dip in middle. Put in fridge until chilled. Grill and served a toast roll wiht the mint aioli. Add thinly sliced cucumbers on top of mint aioli for a different style.