"Cranberry tapenade brings a deep red color and sweet and sour zing to these fun little bacon cheeseburgers. Serve them for parties or any time you want to TREAT your family.":
(16 servings)
Cranberry Tapenade:
2/3 cup dried cranberries (or dried cherries*)
1/4 cup pitted Kalamata olives, chopped
1 T. balsamic vinegar
1 T. EVOO
1 clove garlic, minced
1 t. minced fresh rosemary
1 t. minced fresh thyme
Burgers:
2 lbs. ground beef (or turkey*)
1 t. Kosher* salt
1 t. freshly* ground pepper
4 sliced provolone cheese, quartered
3/4 cup light* mayo.
16 mini buns, split
2 cups fresh arugula
3 plum tomatoes, cut into 16 slices
8 uncured* 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, S&P. Shape into 16 patties, about 1/2" thick. In a large nonstick skillet, cook patties in batches over med. heat for 3-4 mins. on each side or until a thermometer reads 160 and juices run clear, topping with cheese during the last min. of cooking. Spread mayo. over cut sides of buns. Layer bottoms with arugula, tomatoes, bacon and cranberry tapenade; replace tops.
"Rejoice, again I say Rejoice"
Have FUN today!!!
Love,
MM
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