Bantam Egg Topped Sliders
If you keep bantams, you know that sometimes you end up with a glut of eggs and no practical way to use them quickly. At the same time, they look fantastic in food photography. These sliders are fun party food, taste great, and help use up a few of your bantam eggs.
You can use whatever you like for sliders. You can make our burgers, use your own burger recipe, use ready made burgers or your own mini veggie burgers. We use about 1 lb of ground meat or meatless crumbles. Cook on a grill, pan fry, or whichever you prefer to cook your burgers. You can also make fried bantam egg minis/sliders on their own, with a bit of dill butter on the bread or buns.
1 lb ground meat of choice or veggie beef-style crumbles
1/2 of a finely minced onion, or 1-2 minced shallots
1 tsp garlic powder
salt and pepper to taste
A dozen or so bantam eggs – enough to have one for each mini burger patty
optional – another 1 or 2 bantam eggs, lightly beaten, to help with binding, esp if you’re using veggie crumbles
Cheese, buns, fried onion, pickles, condiments, whatever else you want to serve with the sliders
Place all ingredients in a bowl and carefully mix together
Take a small handful of the mixture and very gently pat into a mini burger shape – 2 or 3 inches in diameter
Cook the burgers in your preferred way – grill or pan fry, etc.
Heat another skillet or griddle with a bit of olive oil or butter
When the burgers are just about finished, break the bantam or pullet eggs into the skillet. Cook in your preferred way – runny yolk or firm yolk. If you want to be really fancy, you can use those rings for cooking eggs perfectly round in shape. They do come in smaller, 3” size.
Assemble your sliders! If you’re gluten free, Canyon bakehouse does sell some mini rolls/buns if you can find them. You can also serve your sliders on greens, etc.