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 vegetable oil
1 roll (7.5 ounces) refrigerated, lower-fat buttermilk biscuits, baked to package directions
Preparation
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.
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 160°F.
To serve: Split biscuits horizontally and make sandwiches with burgers. Serve dips or mayo for dipping.
