Cranberry-Beef Mini Burgers

Total Time:
40 mins
Prep Time:
30 mins
Cook Time:
10 mins
16 servings
Dish Size:
Small Plates
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May 27, 2015


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


  • 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


  1. 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. 
  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 degrees 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. Arrange 1 or 2 burgers on temp-tations® small plates. 

This recipe is from my Taste of Home: temp-tations Holiday Cookbook!

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