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 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.