- 500 gram minced meat
- 2 shallots
- 1 garlic clove
- 8 small buns (small brioche buns are perfect for sliders, try our recipe)
- 8 slices of bacon
- 8 quail eggs
- 4 cherry tomatoes
- a few lettuce leaves
- 4 tablespoons tomato ketchup
- teaspoon cayenne pepper
- 2 tablespoons paprika powder
- pepper and salt to taste
- olive oil for baking
- 1 tablespoon red wine vinegar
- 1 tablespoon brown caster sugar
- teaspoon Worcestershire sauce
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
- large bowl
- bread knife
- 8 wooden skewers
- optional: poffertjes pan
Preparation — 10 minutes
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, 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.
Making the burger sliders — 10 minutes
HEAT olive oil in the same large skillet you used before and cook the burgers about 3 to 4 minutes on each side. For extra crispy bacon slices, see our how-to. You can of course just 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’ve 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.