Description
These adorable mini-burgers are infused with all the nutrition of pureed sweet potatoes–a rich source of vitamin A. This canned vegetable gives the burgers a soft, creamy consistency that little children love. 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.
Ingredients
- 1 (8 ounce) can crushed pineapple
- ΒΌ cup ketchup
- 1 (15 ounce) can sweet potatoes (or yams) in syrup, drained
- 1 tablespoon canned tomato paste
- 1 pound ground turkey or lean beef
- 1 serving Spray vegetable oil
- 1 (7.5 ounce) roll refrigerated, lower-fat buttermilk biscuits, baked to package directions
Instructions
- To make any dip or mayo: Puree 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 165 degrees F. To serve: Split biscuits horizontally and make sandwiches with burgers. Serve dips or mayo for dipping.
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Servings: 6