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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
  • 1/2 teaspoon salt
  • 3/4 teaspoon canola oil
  • 1-1/2 tablespoons yellow onion, chopped
  • 1 medium stalk of celery, finely chopped
  • 1 clove garlic, minced
  • 1 pound ground turkey, extra lean
  • 1 large egg
  • 1-1/2 tablespoons dried cranberries
  • 3/4 cup spinach leaves
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 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 350°F.
  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 165°F.
  8. Serve on whole-wheat rolls with optional lettuce, tomato, and red onion.

Nutritional analysis (per serving):

  • 260 calories
  • 18g protein
  • 10g fat
  • 2.5g sat. fat
  • 23g carbohydrate
  • 2g fiber
  • 100mg cholesterol
  • 390mg sodium
  • 4g sugars

Serves: 6

Serving size:1 slider