Munchable Mini-Burgers with Flavorful Fruit Dips

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  • Prep Time:

Appetizers, Dips & Salsa

Serves: 6
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red, Yellow/Orange


For Sweet Tomato Dip

  • 1 can (8 ounces) crushed pineapple
  • 1/4 cup ketchup


For Tangy Peach Dip

  • 1 can (15 ounces) peaches in juice, drained
  • 2 teaspoons mustard, yellow or brown
  • 2 teaspoons honey

For Apricot Mayo

  • 1 can (8 ounces) apricot halves, in light syrup
  • 2 tablespoons mayonnaise, light or regular
  • 1 teaspoon honey
  • 1/8 teaspoon vanilla extract

For the Burgers

  • 1 can (15 ounces) sweet potatoes (or yams) in syrup drained
  • 1 tablespoon canned tomato paste
  • 1 pound ground turkey or lean beef
  • Spray vegetable oil
  • 1 roll (7.5 ounces) refrigerated, lower-fat buttermilk biscuits, baked to package directions


To make either of the dips or the 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 medium 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 165°F.

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

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of Canned Food Alliance



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