Munchable Mini-Burgers With Flavorful Fruit Dips

• 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

1. 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.
2. 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.
3. 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 160u0b0F.
4. To serve: Split biscuits horizontally and make sandwiches with burgers. Serve dips or mayo for dipping.

pineapple, ketchup, peaches, brown, honey, apricot halves, mayonnaise, honey, vanilla, burgers, sweet potatoes, tomato paste, lean beef, vegetable oil, roll

Taken from www.epicurious.com/recipes/member/views/munchable-mini-burgers-with-flavorful-fruit-dips-50046624 (may not work)