Munchable Mini-Burgers with Flavorful Fruit Dips
From canned_food_fan 15 years ago
- 8 minutes to make
- Serves 6
These adorable mini-burgers are infused with all the nutrition of puréed sweet potatoes – a rich source of vitamin A. This canned vegetable gives the burgers a soft, creamy consistency that little children love. Read more And the natural sugar in the sweet potatoes helps make the patties brown beautifully in seconds. Serve them on fresh-baked biscuits (or by their lonesome) with one or more of the delicious fruit dips that follow. Each dip recipe makes enough for a whole batch of burgers. See less
Ingredients
- For Sweet tomato Dip: shopping list
- 1 can (8 ounces) crushed pineapple shopping list
- 1/4 cup ketchup shopping list
- For Tangy peach Dip: shopping list
- 1 can (15 ounces) peaches in juice, drained shopping list
- 2 teaspoons mustard, yellow or brown shopping list
- 2 teaspoons honey shopping list
- For apricot Mayo: shopping list
- 1 can (8 ounces) apricot halves, in light syrup shopping list
- 2 tablespoons mayonnaise, light or regular shopping list
- 1 teaspoon honey shopping list
- 1/8 teaspoon vanilla extract shopping list
- For the Burgers: shopping list
- 1 can (15 ounces) sweet potatoes (or yams) in syrup drained shopping list
- 1 tablespoon canned tomato paste shopping list
- 1 pound ground turkey or lean beef shopping list
- Spray vegetable oil shopping list
- 1 roll (7.5 ounces) refrigerated, lower-fat buttermilk biscuits, baked to package directions shopping list
How to make it
- To make any dip or mayo: Purée the canned ingredients in a food processor, blender or immersion blender and mix in remaining ingredients; set aside.
- To make burgers: Mash sweet potatoes and tomato paste in mixing bowl with a fork. Mix in the ground turkey or beef until thoroughly blended. Portion in 1/4-cup portions and form into 1/4- to 1/2-inch thick burgers, about 3-inches across.
- Heat a heavy skillet over medium-high heat and spray with oil. Cook burgers covered until no longer pink inside, about 4 minutes per side. The internal temperature of the patties should be 160°F.
- To serve: Split biscuits horizontally and make sandwiches with burgers. Serve dips or mayo for dipping.
People Who Like This Dish 5
- missymina Nowhere, Us
- momo_55grandma Mountianview, AR
- saucysonny Brisbane, AU
- crazeecndn Edmonton, CA
- mjcmcook Beach City, CA
- canned_food_fan Pittsburgh, PA
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The Rating
Reviewed by 2 people-
~HELLO~
My Grandchildren will not know what 'hit' them
when they munch on these (veggie) laden
burgers! "5"FORK!!!!! I also
really like the 'flavor'combos' in the dips~
Thanks for sharing~
~*~mjcmcook~*~
mjcmcook
in Beach City loved it
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luv the use of Turkey in this one and different toppings great post thanks high5
momo_55grandma
in Mountianview loved it
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