Cranberry-Beef Mini Burgers


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
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


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.