Porcupine Sliders Recipe
Porcupine Sliders Ingredients :
  • 1/8 cup Brown rice, long-grain, regular, dry
  • 1 tsp Canola oil
  • 1 1/2 Tbsp Fresh onion, peeled, diced
  • 1/4 cup Fresh celery, diced
  • 1 1/2 tsp Fresh garlic, minced
  • 1 lb Raw ground turkey, lean
  • 1 Egg, beaten
  • 5 Tbsp Dried cranberries, chopped
  • 3/4 cup Fresh baby spinach, chopped
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Salt
  • 1/2 tsp Ground black pepper
  • 1 dash Ground white pepper
  • 6 (1 oz each) Mini whole-wheat rolls (small dinner roll size)

How To Cook Porcupine Sliders :

  1. Preheat oven to 350 °F.
  2. Combine brown rice and ½ cup water in a small pot and bring to a boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Fluff with a fork. Cover and refrigerate until completely cooled. A rice cooker may be used with the same quantity of brown rice and water. 
  3. Heat canola oil in a small skillet. Add onions, celery, and garlic. Cook over medium heat for 5 minutes or until tender. Remove from heat. Cover and refrigerate until completely cooled.
  4. In a medium mixing bowl, combine turkey, egg, cranberries, spinach, Worcestershire sauce, salt, peppers, brown rice, and sautéed vegetables. Mix well. Shape into 6 patties.
  5. Line a large baking sheet with parchment paper and lightly coat with nonstick cooking spray. Place patties evenly spaced on baking sheet.
  6. Bake uncovered for 20-25 minutes at 350 °F to an internal temperature of 165 °F or higher for at least 15 seconds (use a food thermometer to check the internal temperature). Do not overcook. Remove from oven and serve on a mini whole-wheat roll. Serve immediately.
  7. May be served with onion, lettuce, tomatoes, ketchup, and mustard.