Cranberry-Beef Mini Burgers



Ingredients

CRANBERRY TAPENADE:
cup dried cranberries
¼cup pitted Greek olives, chopped
1tablespoon balsamic vinegar
1tablespoon olive oil
1garlic clove, minced
1teaspoon minced fresh rosemary
1teaspoon minced fresh thyme
BURGERS:
2pounds ground beef
1teaspoon salt
1teaspoon pepper
4slices provolone cheese, quartered
¾cup mayonnaise
16dinner rolls, split and toasted
2cups fresh arugula
3plum tomatoes, cut into 16 slices
8turkey 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. 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.