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Cranberry-Beef Mini Burgers

 Cranberry-Beef Mini Burgers
Cranberry tapenade brings a deep red color and sweet-sour zing to these fun little bacon cheeseburgers. Serve them for parties or any time you want to treat your family. —Priscilla Yee, Concord, California
16 ServingsPrep: 30 min. Cook: 10 min./batch

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
    An easy holiday side ALDI has what you need to make quick and easy rolls this holiday season.
  • 2 cups fresh arugula
  • 3 plum tomatoes, cut into 16 slices
  • 8 bacon strips, halved and cooked

Directions

  • 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.

2 of 2

Cranberry-Beef Mini Burgers (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.