Taste of Home
Cranberry-Beef Mini Burgers
TOTAL TIME: Prep: 30 min. Cook: 10 min./batch
YIELD: 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
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.
© 2024 RDA Enthusiast Brands, LLC