Cranberry-Beef Mini Burgers

• 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 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.
2. In a
3. , cook patties in batches over medium heat for 3-4 minutes on each side or until a thermometer reads 160u0b0 and juices run clear, topping with cheese during last minute of cooking.
4. Spread mayonnaise over cut sides of buns. Layer bottoms with arugula, tomatoes, burgers, bacon and cranberry tapenade; replace tops.

cranberries, olives, balsamic vinegar, olive oil, garlic, fresh rosemary, thyme, ground beef, salt, pepper, provolone cheese, mayonnaise, dinner rolls, fresh arugula, tomatoes, bacon

Taken from www.tasteofhome.com/recipes/cranberry-beef-mini-burgers/ (may not work)