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 INFORMATION1 slider provides 2 oz equivalent meat/meat alternate and 1 oz equivalent grains.
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.
Porcupine Sliders USDA Recipe for Schools
Amount Per Serving 1 slider
Calories 247Calories from Fat 83
% Daily Value*
Total Fat 9.26g14%
Saturated Fat 2.22g14%
Total Carbohydrates 25.53g9%
Dietary Fiber 3.14g13%
Vitamin A 539.83IU11%
Vitamin C 1.56mg2%
Mature onions: 8 oz
Celery: 1 lb 2 oz
Baby spinach: 1 lb 8 oz
Mature onions: 1 lb
Celery: 2 lb 4 oz
Baby spinach: 3 lb
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.