Ingredients Jump to Instructions ↓

  1. 3 small brown onions

  2. 250g beef mince

  3. 1/3 cup dried breadcrumbs

  4. 1 egg, lightly beaten

  5. 1/2 cup tomato chutney

  6. 20g butter

  7. 2 tablespoons brown sugar

  8. 1 tablespoon balsamic vinegar

  9. olive oil cooking spray

  10. 6 hamburger buns

  11. 24 baby spinach leaves, trimmed

Instructions Jump to Ingredients ↑

  1. Finely chop half of 1 onion. Thinly slice remaining onions. Place chopped onion, mince, breadcrumbs, egg and 1 tablespoon chutney in a bowl. Season with salt and pepper. Mix to combine. Roll tablespoons of mixture to make 24 balls. Flatten slightly. Place on a plate. Cover and refrigerate for 10 minutes.

  2. Meanwhile, melt butter in a saucepan over medium heat. Add sliced onion. Cook, stirring, for 5 minutes. Add sugar and vinegar. Bring to the boil. Reduce heat to low. Cook, covered, stirring, for 5 minutes. Cook, uncovered, for 3 to 4 minutes or until onion caramelises. Cover to keep warm.

  3. Spray a large frying pan with oil. Heat over medium-high heat. Cook 6 patties for 2 to 3 minutes each side or until cooked through. Repeat with remaining patties.

  4. Meanwhile, preheat grill on medium. Cut each bun crossways into 3 slices. Discard middle slice (see note). Using a 4cm cutter, cut 48 rounds from remaining slices. Place rounds, cut-side up, on trays. Cook for 2 to 3 minutes or until golden.

  5. Divide spinach, remaining chutney, patties and caramelised onion between bun bases. Sandwich with bun tops. Insert 1 toothpick in each burger. Serve.


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