Ingredients
CRANBERRY TAPENADE:2/3 cup dried cranberries1/4 cup pitted Greek olives, chopped1 tablespoon balsamic vinegar1 tablespoon olive oil1 garlic clove, minced1 teaspoon minced fresh rosemary1 teaspoon minced fresh thymeBURGERS:2 pounds ground beef1 teaspoon salt1 teaspoon pepper4 slices provolone cheese, quartered3/4 cup mayonnaise16 dinner rolls, split and toasted2 cups fresh arugula3 plum tomatoes, cut into 16 slices8 bacon strips, halved and cooked
Preparation
In a food processor, place first 6 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 rolls. Layer bottoms with arugula, tomatoes, burgers, bacon and cranberry tapenade; replace tops.
