Cranberry-Beef Mini Burgers

APPETIZER 

Yield: 16 servings

INGREDIENTS

For the 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

For the burgers

• 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

DIRECTIONS

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.