Munchable Mini Burgers with Flavorful Fruit Dips

Munchable Mini Burgers with Flavorful Fruit Dips

Prep Time

10 minutes

Cook Time

8 minutes

Serves

 
Munchable Mini Burgers with Flavorful Fruit Dips

This recipe courtesy of Chef Andrew Schloss and Mealtime.org, the website of the Canned Food Alliance.

Good food comes in small packages, and these mini-burgers are no exception. They are adorable and infused with all the nutrition of puréed sweet potatoes. This canned vegetable gives these burgers a soft, creamy consistency that little children love, and the natural sugar in the potatoes makes 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.

This recipe is part of Chef Andrew Schloss’ Edibly Fun, Easily Done series, a collection of nine kid-pleasing recipes.

Nutritional Information Per Serving for Mini-burgers with Sweet Tomato Dip: Calories 320; Total fat 9g; Saturated fat 2g; Cholesterol 60mg; Sodium 670mg; Carbohydrate 44g; Fiber 3g; Protein 17g; Vitamin A 130% Daily Value; Vitamin C 20% Daily Value; Calcium 4% Daily Value; Iron 15% Daily Value.

Nutritional Information Per Serving for Mini-burgers with Tangy Peach Dip: Calories 330; Total fat 10g; Saturated fat 2g; Cholesterol 60mg; Sodium 610mg; Carbohydrate 43g; Fiber 3g; Protein 17g; Vitamin A 140% Daily Value; Vitamin C 15% Daily Value; Calcium 4% Daily Value; Iron 15% Daily Value.

Nutritional Information Per Serving for Mini-burgers with Apricot Mayo Dip: Calories 330; Total fat 10g; Saturated fat 2g; Cholesterol 60mg; Sodium 610mg; Carbohydrate 43g; Fiber 3g; Protein 17g; Vitamin A 140% Daily Value; Vitamin C 15% Daily Value; Calcium 4% Daily Value; Iron 15% Daily Value.

Ingredients

  • 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 oil
  • 1 roll (7.5 ounces) refrigerated, lower-fat buttermilk biscuits, baked to package directions

Preparation

  • 1 To make any dip: Purée the canned ingredients in a food processor or mini-chopper and mix in remaining ingredients; set aside.
  • 2 To make burgers: Mash sweet potatoes and tomato paste in mixing bowl with a fork or fingers. 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.
  • 3 Heat a heavy skillet over medium-high heat and spray with oil. Cook burgers until no longer pink inside, about 4 minutes per side, covered.
  • 4 To serve: Split biscuits horizontally and make sandwiches with burgers. Serve dips for dipping.

More

More TFC