Cranberry-Beef Mini Burgers Recipe

By CarolineNGa

Ingredients

• CRANBERRY TAPENADE:
• 2/3 cup dried cranberries
• 1/4 cup pitted Greek olives, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• BURGERS:
• 2 pounds ground beef
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 slices provolone cheese, quartered
• 3/4 cup mayonnaise
• 16 dinner rolls, split and toasted
• 2 cups fresh arugula
• 3 plum tomatoes, cut into 16 slices
• 8 bacon strips, halved and cooked

Details

Servings 16
Preparation time 30mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

In a food processor, place first six ingredients; pulse until cranberries are finely chopped. Transfer to a small bowl; stir in thyme. In a large bowl, combine the beef, salt and pepper. Shape into 16 patties, about 1/2-inch thick.

In a large nonstick skillet, cook patties in batches over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and juices run clear, topping with cheese during last minute of cooking.

Spread mayonnaise over cut sides of buns. Layer bottoms with arugula, tomatoes, burgers, bacon and cranberry tapenade; replace tops.
Yield: 16 appetizers.