Porcupine Sliders USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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!
NSLP/SBP CREDITING INFORMATION
1 slider provides 2 oz equivalent meat/meat alternate and 1 oz equivalent grains.
2.67 from 6 votes

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Instructions
 

  • 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.
  • 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.
  • Combine turkey, eggs, cranberries, spinach, Worcestershire sauce, salt, peppers, brown rice, and onion mixture. Mix well.
  • Portion into patties using a No. 8 scoop (½ 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.
  • 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.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Serve on mini whole-grain rolls.
  • If desired serve with lettuce, sliced tomato, red onions, and condiments.
  • Serve 1 slider.

Nutrition INFORMATION

Porcupine Sliders USDA Recipe for Schools
Amount Per Serving
 
1 slider
Calories
247
Total Fat
 
9.26
g
14
%
Saturated Fat
 
2.22
g
14
%
Cholesterol
 
85.29
mg
28
%
Sodium
 
365.57
mg
16
%
Total Carbohydrate
 
25.53
g
9
%
Dietary Fiber
 
3.14
g
13
%
Protein
 
16.35
g
33
%
Vitamin A
 
539.83
IU
11
%
Vitamin C
 
1.56
mg
2
%
Calcium
 
64.79
mg
6
%
Iron
 
2.06
mg
11
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature onions: 8 oz
Celery: 1 lb 2 oz
Baby spinach: 1 lb 8 oz
100 Servings:
Mature onions: 1 lb
Celery: 2 lb 4 oz
Baby spinach: 3 lb

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
Yield / Volume
50 Servings:
About 11 lb 8 oz
50 sliders
100 Servings:
About 23 lb
100 sliders