Porcupine Sliders

These mouth-watering turkey burgers are made with the right amount of spices and a burst of sweet cranberries and served on small whole-grain rolls. Watch children delight in the flavors of this healthy burger alternative.
USDAcolor
porcupine slider

Servings: 50 

Rating:

 

Ingredients

Water 3-½ cups
Brown rice, long grain, regular, dry

1-½ cups

9-½ ounces
Canola oil 2 tablespoons
Onions, fresh, diced 6 ounces
Celery, fresh, diced 14 ounces
Garlic, fresh, minced 2-½ ounces
Turkey, raw, ground, lean 6 pounds 15-½ ounces
Egg, whole, liquid 2-½ cups
Cranberries, dried, chopped 12 ounces
Baby spinach, fresh, chopped 10 ounces
Worcestershire sauce 2 tablespoons
Salt 1 tablespoon
Black pepper, ground 1 tablespoon 1 teaspoon
White pepper, ground ½ teaspoon
Whole-grain rolls, mini

1 ounce each

50 each

Instructions

  1. Combine water and brown rice in a stockpot and bring to a boil. Cover and cook until water is absorbed, about 30-40 minutes. Fluff. Cover and refrigerate at 40 °F.

    Critical Control Point: Cool to 41 °F or lower within 4 hours.

  2. Heat oil. Sauté onions, celery, and garlic for 5-7 minutes or until soft. Cover and refrigerate.

    Critical Control Point: Cool to 41 °F or lower within 4 hours.

  3. Combine turkey, eggs, cranberries, spinach, Worcestershire sauce, salt, peppers, brown rice, and onion mixture. Mix well.

  4. Portion into patties using a No. 8 scoop (1⁄2 cup) onto a parchment lined sheet pan (18” x 26” x 1”) lightly coated with pan release spray.

    For 50 servings, use 2 pans. For 100 servings, use 4 pans

  5. Bake: Conventional oven: 350 °F for 18 minutes Convection oven: 325 °F for 14 minutes

    DO NOT OVERCOOK.

    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

  6. Critical Control Point: Hold for hot service at 135 °F or higher.

  7. Serve on mini whole-grain rolls

  8. If desired serve with lettuce, sliced tomato, red onions, and condiments.

  9.  Serve 1 slider.

Recipe Notes

For this recipe competition, the South Education Center Alternative (SECA) School created a recipe challenge team, which developed the national cook-off Grand Prize winning Porcupine Sliders.
 
Yield: 50 servings is about 11 pounds 8 ounces
Serving size: 1 slider
Crediting: 2 oz equivalent meat/meat alternate and 1 oz equivalent grains

Nutrition Facts per Serving (1slider)

Calories: 247 kcal | Fat: 9.26 g | Saturated fat: 2.22 g | Cholesterol: 85.29 mg | Sodium: 365.57 mg | Carbohydrates: 25.53 g | Fiber: 3.14 g | Protein: 16.35 g

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.

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