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Munchable Mini-Burgers With Flavorful Fruit Dips

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. 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.

Recipe by Canned Food Alliance
Cook Time
8 minutes
Prep Time
10 minutes
Servings
6
Tags
american, lunch, dairy free, nut free, snacks, memorial day

Ingredients

Sweet Tomato Dip: 

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

Tangy Peach Dip:

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

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

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

Preparation

Any of the Dips:

  1. Purée the canned ingredients in a food processor, blender or immersion blender and mix in remaining ingredients; set aside.
Burgers:
  1. Mash sweet potatoes and tomato paste in medium mixing bowl with a fork.
  2. Mix in the ground turkey or beef until thoroughly blended.
  3. Portion in 1/4-cup portions and form into 1/4- to 1/2-inch thick burgers, about 3-inches across.
  4. Heat a heavy skillet over medium-high heat and spray with oil.
  5. Cook burgers covered until no longer pink inside, about 4 minutes per side.
  6. The internal temperature of the patties should be 165°F.
  7. Split biscuits horizontally and make sandwiches with burgers.