Mini Hamburgers

24 toothpicks
2 onions
250 g beef mince
⅓ cup dried breadcrumbs
1 egg, lightly beaten
½ cup tomato chutney
20 g butter
1 tbsp brown sugar
1 tbsp SIDS RASPBERRY VINEGAR
rice bran oil cooking spray
6 hamburger buns
24 lettuce leaves, trimmed
SIDS SALT & PEPPER to taste

Finely chop ½ an onion. Thinly slice remaining onions. Place chopped onion, mince, breadcrumbs, egg and 1 tablespoon chutney in a bowl. Season with SIDS SALT & PEPPER. Mix to combine. Roll tablespoons of mixture to make 24 balls. Flatten slightly. Place on a plate. Cover and refrigerate for 10 minutes.
Meanwhile, melt butter in a saucepan over medium heat. Add sliced onion. Cook, stirring, for 5 minutes. Add sugar and SIDS RASPBERRY VINEGAR. Bring to the boil then reduce heat and simmer for 5 minutes. Cook, uncovered, for 3-4 minutes until onion caramelises. Cover to keep warm.
Spray a large frying pan with oil. Heat over medium-high heat. Cook 6 patties for 2-3 minutes each side until cooked through. Repeat with remaining patties.
Meanwhile, preheat grill. Cut each bun crossways into 3 slices. Discard middle slice. Using a 4 cm cutter, cut 48 rounds from remaining slices. Place rounds, cut-side up, on trays. Cook for 2-3 minutes until golden.
Divide lettuce, remaining chutney, patties and caramelised onion between bun bases. Sandwich with bun tops. Insert 1 toothpick in each burger. Serve.