Why recepie famous for?
Cranberry tapenade brings a deep red color and sweet-sour zing to these fun little bacon cheeseburgers. Serve them for parties or any time you want to treat your family.
Ingredients
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
BURGERS:
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
Instructions
In a food processor, place first seven 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.
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