Cranberry-Beef Mini Burgers

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

Recipe by Priscilla Yee, Concord, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 11, 2022

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

TEST KITCHEN APPROVED

Cranberry-Beef Mini Burgers

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Yield:16 appetizers
Prep:30 min
Cook:10 min
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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
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Directions

  1. 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. 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. 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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