Cranberry-Beef Mini Burgers




Total Time: 40 mins

Prep Time: 30 mins

Cook Time: 10 mins

Yield: 16 servings

Dish Size: Small Plates




Cranberry Tapenade

  • ⅔ cup dried cranberries
  • ¼ cup pitted Greek olives, chopped
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • 1 garlic clove, minced
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh thyme, minced



  • 2 pounds ground beef
  • 1 tsp salt
  • 1 tsp pepper
  • 4 slices provolone cheese, quartered
  • ¾ 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. Place first six ingredients of Tapenade in a food processor and pulse until cranberries are finely chopped. Transfer to a small bowl; stir in thyme.
  2. In a large bowl, combine beef, salt, and pepper. Shape into 16 patties, about ½-inch thick. 
  3. 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°F and juices run clear. Top with cheese during last minute of cooking. 
  4. 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!