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2 from 4 votes

Porcupine Sliders USDA Recipe for Schools

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.
Course: Main Course
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Sandwich/Wrap
Program Meal Component: Grains, Meats
Meal Service Temperature: Hot
Cooking Method: Bake, Boil, Sauté
Season: Fall, Spring
50 Servings
Calories: 247

Ingredients

50 Servings

    Weight

    • - - Water
    • 9½ oz Brown rice, long grain, regular, dry
    • - - Canola oil
    • 6 oz *Fresh onions, diced
    • 14 oz *Fresh celery, diced
    • 2½ oz Fresh garlic, minced
    • 6 lb 15½ oz Raw ground turkey, lean
    • - - Liquid, whole egg
    • 12 oz Dried cranberries, chopped
    • 10 oz *Fresh baby spinach, chopped
    • - - Worcestershire sauce
    • - - Salt
    • - - Ground black pepper
    • - - Ground white pepper
    • - - Mini whole-grain rolls (1 oz each)

    Measure

    • 3½ cups Water
    • 1½ cups Brown rice, long grain, regular, dry
    • 2 Tbsp Canola oil
    • 1¼ cups *Fresh onions, diced
    • 3 cups *Fresh celery, diced
    • ¼ cup Fresh garlic
    • 3 qt 2 cups Raw ground turkey, lean
    • 2½ cups Liquid, whole egg
    • 2½ cups Dried cranberries, chopped
    • 2 qt *Fresh baby spinach, chopped
    • 2 Tbsp Worcestershire sauce
    • 1 Tbsp Salt
    • 1 Tbsp 1 tsp Ground black pepper
    • ½ tsp Ground white pepper
    • 50 each Mini whole-grain rolls (1 oz each)

    100 Servings

      Weight

      • - - Water
      • 1 lb 3 oz Brown rice, long grain, regular, dry
      • - - Canola oil
      • 12 oz *Fresh onions, diced
      • 1 lb 12 oz *Fresh celery, diced
      • 5 oz Fresh garlic, minced
      • 13 lb 15 oz Raw ground turkey, lean
      • - - Liquid, whole egg
      • 1 lb 8 oz Dried cranberries, chopped
      • 1 lb 4 oz *Fresh baby spinach, chopped
      • - - Worcestershire sauce
      • - - Salt
      • - - Ground black pepper
      • - - Ground white pepper
      • - - Mini whole-grain rolls (1 oz each)

      Measure

      • 1 qt 3 cups Water
      • 3 cups Brown rice, long grain, regular, dry
      • ¼ cup Canola oil
      • 2½ cups *Fresh onions, diced
      • 1 qt 2 cups *Fresh celery, diced
      • ½ cup Fresh garlic, minced
      • 1 gal 3 qt Raw ground turkey, lean
      • 1 qt 1 cup Liquid, whole egg
      • 1 qt 1 cup Dried cranberries, chopped
      • 1 gal *Fresh baby spinach, chopped
      • ¼ cup Worcestershire sauce
      • 2 Tbsp Salt
      • 2 Tbsp 2 tsp Ground black pepper
      • 1 tsp Ground white pepper
      • 100 each Mini whole-grain rolls (1 oz each)

      -

      50 Servings

        Weight

        • - - Water
        • 9½ oz Brown rice, long grain, regular, dry
        • - - Canola oil
        • 6 oz *Fresh onions, diced
        • 14 oz *Fresh celery, diced
        • 2½ oz Fresh garlic, minced
        • 6 lb 15½ oz Raw ground turkey, lean
        • - - Liquid, whole egg
        • 12 oz Dried cranberries, chopped
        • 10 oz *Fresh baby spinach, chopped
        • - - Worcestershire sauce
        • - - Salt
        • - - Ground black pepper
        • - - Ground white pepper
        • - - Mini whole-grain rolls (1 oz each)

        Measure

        • 3½ cups Water
        • 1½ cups Brown rice, long grain, regular, dry
        • 2 Tbsp Canola oil
        • 1¼ cups *Fresh onions, diced
        • 3 cups *Fresh celery, diced
        • ¼ cup Fresh garlic
        • 3 qt 2 cups Raw ground turkey, lean
        • 2½ cups Liquid, whole egg
        • 2½ cups Dried cranberries, chopped
        • 2 qt *Fresh baby spinach, chopped
        • 2 Tbsp Worcestershire sauce
        • 1 Tbsp Salt
        • 1 Tbsp 1 tsp Ground black pepper
        • ½ tsp Ground white pepper
        • 50 each Mini whole-grain rolls (1 oz each)

        100 Servings

          Weight

          • - - Water
          • 1 lb 3 oz Brown rice, long grain, regular, dry
          • - - Canola oil
          • 12 oz *Fresh onions, diced
          • 1 lb 12 oz *Fresh celery, diced
          • 5 oz Fresh garlic, minced
          • 13 lb 15 oz Raw ground turkey, lean
          • - - Liquid, whole egg
          • 1 lb 8 oz Dried cranberries, chopped
          • 1 lb 4 oz *Fresh baby spinach, chopped
          • - - Worcestershire sauce
          • - - Salt
          • - - Ground black pepper
          • - - Ground white pepper
          • - - Mini whole-grain rolls (1 oz each)

          Measure

          • 1 qt 3 cups Water
          • 3 cups Brown rice, long grain, regular, dry
          • ¼ cup Canola oil
          • 2½ cups *Fresh onions, diced
          • 1 qt 2 cups *Fresh celery, diced
          • ½ cup Fresh garlic, minced
          • 1 gal 3 qt Raw ground turkey, lean
          • 1 qt 1 cup Liquid, whole egg
          • 1 qt 1 cup Dried cranberries, chopped
          • 1 gal *Fresh baby spinach, chopped
          • ¼ cup Worcestershire sauce
          • 2 Tbsp Salt
          • 2 Tbsp 2 tsp Ground black pepper
          • 1 tsp Ground white pepper
          • 100 each Mini whole-grain rolls (1 oz each)

          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.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

          Nutrition

          Serving: 1slider | Calories: 247 | Total Carbohydrate: 25.53g | Protein: 16.35g | Total Fat: 9.26g | Saturated Fat: 2.22g | Cholesterol: 85.29mg | Sodium: 365.57mg | Dietary Fiber: 3.14g | Vitamin A: 539.83IU | Vitamin C: 1.56mg | Calcium: 64.79mg | Iron: 2.06mg