Chef Kyle's Turkey Sliders with Sunny Quail Eggs
Big flavour, small package. These turkey sliders are seasoned, juicy, and topped with sunny-side-up Spring Creek quail eggs for that perfect BBQ-worthy bite. Chef Kyle Crawford's caper Dijonnaise brings just the right tang, and the quail eggs add a wow factor your guests won’t forget.
Ingredients
- ½ lb ground turkey
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- ¼ cup chives, sliced
- ¼ cup parsley, finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise
- 6-8 Spring Creek quail eggs
- Neutral oil, for frying
- 1 cup mayonnaise
- ¼ cup Dijon mustard
- 1 tbsp honey
- ¼ cup capers
- Slider buns
- lettuce, tomato, pickles, onion, hot peppers
Turkey Patties
Sunny Eggs
Chef Kyle's Caper Dijonnaise
To Serve
Optional Garnish
Instructions
Make the caper Dijonnaise: In a small bowl, mix the mayonnaise, Dijon mustard, honey, and capers. Chill in the fridge until ready to use.
Prepare the turkey patties: In a large bowl, mix the ground turkey, smoked paprika, cumin, garlic powder, salt, chives, parsley, Dijon mustard, and mayonnaise until fully combined.
Form into 6–8 small patties: Press a slight divot in the centre of each. Place on a tray and freeze for 10–15 minutes to help them hold their shape.
Grill the patties: Cook over medium-high heat for 5–7 minutes per side, or until fully cooked through.
Fry the quail eggs: Heat a small cast-iron pan on the grill over low heat. Add a small amount of oil and gently crack the Spring Creek quail eggs into the pan. Cook for 2–3 minutes, or until whites are set and yolks still runny.
Assemble the sliders: Add a generous spoonful of caper Dijonnaise to each bun, then layer with the turkey patty, optional toppings, and a sunny quail egg on top.
Serve hot off the grill at your next cookout or outdoor get-together.
