Cranberry-Beef Mini Burgers Recipe

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Cranberry-Beef Mini Burgers Recipe
Cranberry-Beef Mini Burgers Recipe photo by Taste of Home
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Cranberry-Beef Mini Burgers Recipe

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Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min./batch
MAKES:
16 servings
TOTAL TIME:
Prep: 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
  • 2 cups fresh arugula
  • 3 plum tomatoes, cut into 16 slices
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, halved and cooked

Directions

In a food processor, place first seven 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.
Originally published as Cranberry-Beef Mini Burgers in Taste of Home Christmas Annual Annual 2013, p15

  • 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 Jones Dairy Farm Dry-Aged Bacon strips, halved and cooked
  1. In a food processor, place first seven 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 buns. Layer bottoms with arugula, tomatoes, burgers, bacon and cranberry tapenade; replace tops. Yield: 16 appetizers.
Originally published as Cranberry-Beef Mini Burgers in Taste of Home Christmas Annual Annual 2013, p15

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Reviews forCranberry-Beef Mini Burgers

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MY REVIEW
Kellygamer User ID: 7095522 212899
Reviewed Dec. 11, 2013

"It's a great change up for the burger!"

MY REVIEW
Nonna2U User ID: 6678289 180520
Reviewed Dec. 11, 2013

"I did add fresh grated orange rind to the tapenade. Burgers: Fantastic! Another time, I browned the beef, assembled ingredients, and served upon green leafy vegetables, & wrapped. Variations I have tried with success: Sub poultry for beef. Sub goat/chèvre cheese for Provolone. Sub greek yogurt for mayo."

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