Porcupine Sliders

Porcupine Sliders

Note: Brown rice and the wheat roll provide the whole grains in this recipe, while the turkey packs it with protein.

Prep time: 90 minutes

What you need:

  • 1/3 cup brown rice, uncooked
  • ½ teaspoon salt
  • ¾ teaspoon canola oil
  • 1½ tablespoons yellow onion, chopped
  • 1 medium stalk of celery, finely chopped
  • 1 clove garlic, minced
  • 1 pound ground turkey, extra lean
  • 1 large egg
  • 1½ tablespoons dried cranberries
  • ¾ cup spinach leaves
  • ¾ teaspoon Worcestershire sauce
  • ½ teaspoon black pepper
  • 1 pinch ground red pepper
  • Small wheat rolls

Equipment and supplies

  • Measuring cups/spoons
  • Knife
  • Sheet pans
  • Large skillet
  • Bowls

What to do:

  1. Preheat oven to 350ºF.
  2. Cook rice according to package directions and include the ½ teaspoon of salt. When done, drain well and spread on a sheet pan to cool completely.
  3. Add canola oil to heated skillet. Add onion, celery, and garlic and sauté until soft (about 5 minutes). Transfer to sheet pan with rice and cool completely.
  4. In a large mixing bowl, combine turkey, egg, cranberries, spinach, Worcestershire sauce, black pepper, and red pepper. Mix well.
  5. Add rice and vegetable mixture to turkey mixture.
  6. Form into 6 patties. Place on sheet pan.
  7. Bake in preheated oven for 25 minutes until turkey reaches an internal temperature of 165ºF.
  8. Serve on whole-wheat rolls with optional lettuce, tomato, and red onion.

How much does this recipe make?
Six servings

Reviewed by: Mary L. Gavin, MD
Date reviewed: March 2012