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Cranberry-Beef Mini Burgers

Total Time

Prep: 30 min. Cook: 10 min./batch

Makes

16 appetizers

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
Cranberry-Beef Mini Burgers Recipe photo by Taste of Home
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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

Directions

  1. In a food processor, place first 6 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. 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.
  3. Spread mayonnaise over cut sides of rolls. Layer bottoms with arugula, tomatoes, burgers, bacon and cranberry tapenade; replace tops.

Nutrition Facts

1 burger with toppings: 360 calories, 21g fat (6g saturated fat), 63mg cholesterol, 586mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 17g protein.

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