Munchable Mini-Burgers with Flavorful Fruit Dips

  • Yield 6 servings

These adorable mini-burgers are infused with all the nutrition of puréed sweet potatoes – a rich source of vitamin A. Serve them on fresh-baked biscuits with one or more of the delicious fruit dips.


For Sweet Tomato Dip:
1 -- (8-ounce) can crushed pineapple
1/4 cup ketchup
For Tangy Peach Dip:
1 -- (15-ounce) can peaches in juice, drained
2 teaspoons mustard, yellow or brown
2 teaspoons honey
For Apricot Mayo:
1 -- (8-ounce) can apricot halves, in light syrup
2 tablespoons mayonnaise, light or regular
1 teaspoon honey
1/8 teaspoon vanilla extract
For the Burgers:
1 -- (15-ounce) can sweet potatoes (or yams) in syrup drained
1 tablespoon canned tomato paste
1 pound ground turkey or lean beef
1 -- (7.5-ounce) roll refrigerated, lower-fat buttermilk biscuits, baked to package directions



  1. 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. 
  2. 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 165F. To serve: Split biscuits horizontally and make sandwiches with burgers. Serve dips or mayo for dipping.



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