OLIVE ONION SLIDERS WITH HERBED AVOCADO SPREAD and RADISHES
Quail eggs make the perfect cute topping, sunny side up, (an idea borrowed from a trip to Australia where I ate big burgers topped with chicken eggs). The addition of fried onion flakes, available in Asian stores, adds flavor without fuss. My sliders are tasty, colorful and great for entertainment.
For Herbed Avocado Spread mix following in a bowl:
4 cups mashed ripe HASS AVOCADOES
6 tablespoon whole grain Dijon mustard
4 tablespoon fresh lemon juice
2 tablespoon finely minced parsley
For Radish Relish mix following:
2 tablespoon COLAVITA OLIVE OIL plus more for brushing grill
6 tablespoons apple cider vinegar
6 tablespoon sugar
1/2 teaspoon salt
3 cups thinly sliced red radishes
Ingredients for sliders:
3/4 cups drained Manzanilla salad olives with pimiento from a jar, coarsely chopped
1/4 cup fried onion flakes
1 1/2 tablespoon grated garlic cloves
1 tablespoon oyster sauce
2 teaspoon cracked red chilies
1.5 pounds ground chuck BEEF 80/20 % fat
Topping and other ingredients:
2 packages fresh quail eggs (10 eggs per package)
12 small brioche buns for sliders
1 bunch fresh basil leaves
First prepare Avocado spread in a bowl, cover, chill, and set aside. Next prepare radish relish in a bowl, cover, chill and set aside.
In a bowl mix all ingredients for sliders, adding beef last. Lightly mix in beef, avoid compacting. Form 12 patties to fit size of mini buns and make an indentation in center.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to high. Lightly oil a griddle or frying pan and heat over fire until medium hot. Crack each quail egg into a teacup first to make sure there are no broken shells, and then pour out on griddle. Fry quail eggs sunny side up until egg whites have set and yolks are still slightly runny. Keep warm.
Remove griddle. Brush grill with oil. Lower heat to medium, and grill patties on one side about 3-4 minutes or until grill marks appear. Flip and grill the other side for another 3 minutes or until desired doneness. Keep warm.
Toast split brioche rolls with cut side down on periphery of grill.
To assemble: Spread some avocado spread over cut side of rolls. Place some basil leaves on each bottom roll, followed by a few radish slices and one slider. Top with one quail egg. Serve open faced with top roll next to it.