Mini Mushroom Shrimp Burgers
Quail Eggs

These creative, keto-friendly sliders swap traditional buns for juicy roasted mushroom caps, layered with savory shrimp paste, melted cheese, and a perfect fried quail egg.

Ingredients

• 16 whole white button mushrooms
• 200 g shrimp paste
• 8 whole quail eggs
• 2 slices yellow American cheese
• 1 piece roma tomato
• 2 leaves green leaf lettuce
• 1 tbsp mayonnaise
• 1 tbsp ketchup
• to taste cooking oil
• to taste salt

Instructions

1. 1Prepare the mushroom caps

   

   Begin by preparing the white button mushrooms. Carefully snap off the stems by hand to leave the caps completely hollow. These mushroom caps will serve as the buns for your bite-sized burgers, providing a juicy and savory base.

   Tip: Save the stems! You can finely dice them to add to the shrimp paste filling for extra texture or use them in a separate stir-fry.
2. 2Fry the quail eggs

   

   Lightly oil a flat pan over medium heat and place a small circular metal mold in the center. Crack a quail egg into the mold to fry it into a perfect circle. This ensures the egg fits perfectly atop the mini mushroom burger.

   Tip: If the egg sticks to the mold, run a thin knife or toothpick around the inside edge before lifting the ring away.
3. 3Sear the mushroom buns

   

   Place the mushroom caps in the pan with the top side down. Fry them until the surfaces develop a beautiful golden-brown sear. This step partially cooks the mushrooms and enhances their natural umami flavor.

   Tip: Avoid overcrowding the pan to ensure even browning; fry them in batches if necessary.
4. 4Fill with shrimp paste

   

   Flip the mushroom caps so the hollow centers face upward. Using a piping bag, squeeze a generous amount of raw shrimp paste into each cavity. The shrimp will act as the patty for your mushroom sliders.

   Tip: If you dont have a piping bag, a small spoon works well to press the paste firmly into the mushroom centers.
5. 5Add the sauces

   

   Once the shrimp meat is cooked through and turns a golden-pink color, season lightly with salt. Drizzle zig-zag lines of mayonnaise and ketchup over each shrimp patty to provide moisture and a classic burger tang.

   Tip: For a spicy kick, you can substitute the ketchup with sriracha or add a drop of hot sauce to the mayonnaise.
6. 6Assemble the layers

   

   Begin the final assembly by placing a small, fresh lettuce leaf on top of the sauce. Follow this with a thin slice of red tomato to add a refreshing crunch and bright color to the burger.

   Tip: Pat the lettuce and tomato slices dry with a paper towel before adding them to prevent the burgers from becoming soggy.
7. 7Add the cheese slices

   

   Place a small square of yellow cheese on top of the tomato slice for each mini burger stack. The residual heat from the cooked mushroom and shrimp will begin to soften the cheese, helping it adhere to the layers below and creating a savory, melty texture.

   Tip: Cut the cheese squares slightly smaller than the mushroom caps to prevent them from dripping over the sides and keeping the presentation neat.
8. 8Top with fried quail eggs

   

   Use a spatula to carefully place the pre-fried round quail eggs on top of the cheese slices. These eggs add a rich, creamy element that complements the savory mushroom and shrimp flavors perfectly.

   Tip: If you dont have a round mold for the eggs, you can use a small circular cookie cutter to trim the egg whites after frying for a perfect fit.
9. 9Assemble with skewers

   

   Complete the mini burgers by placing a second browned mushroom cap on top of each quail egg. Secure the entire stack by piercing it through the center with a knotted bamboo skewer, ensuring all layers stay perfectly in place for serving.

   Tip: Insert the skewer slowly to avoid cracking the mushroom cap or shifting the inner layers like the tomato and egg.

Storage & Reheating

Burn It Off

Frequently Asked Questions