View the original recipe via:
Finely cut the shallot and garlic clove. HEAT a little bit of olive oil in a large skillet and cook the shallots and garlic for 2 to 3 minutes on medium heat.
For a quick BBQ-sauce, COMBINE tomato ketchup, brown caster sugar, cayenne pepper, paprika powder, Worcestershire sauce and red wine vinegar.
Add the cooked shallot and garlic in a large bowl together with the minced meat, a pinch of cayenne pepper and season with pepper and salt. COMBINE well and divide into 8 equal portions. Use your hands to create small burgers.
HEAT olive oil in the same large skillet you used before and cook the burgers for about 3 to 4 minutes on each side. For extra crispy bacon slices, see our how-to.
You can also cook them in the large skillet for a few minutes on each side. OPEN up the quail eggs and cook them for 2 minutes on medium-low heat.
We have used a poffertjes pan, so the eggs will be beautiful round but you can use any pan you like. CUT the buns in half and start with a lettuce leave, then a bacon slice, the cute little burger, the tiny quail egg, BBQ-sauce and then of course close it with the other half of the bun.