Mini burgers


  • 600 g. ground veal
  • 2 tbs olive oil
  • 1 large onion
  • salt, black pepper, oregano to the taste
  • 10 Quail eggs
  • 1/4 cup finely chopped fresh parsley leaves
  • 0.25 cup breadcrumbs
  • 1/4 cup water


In a large bowl combine meat, parsley and bread crumbs. Cut onions into pieces and process it in a blender. Add the onion mixture and season generously with condiment. Add the water. The mixture should be quite wet. Form a mini burger with a small deepening in a middle and cooking it. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the burgers on both sides. Place them on a parchment sheet and bake them in the preheated oven (375 F) for 10 minutes, until the burgers are cooked. Crack the quail eggs into the burger’s deepening and bake it for 3-5 minutes.

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