Porcupine Sliders

Prep time: 90 Minutes
What you need:

1/3 cup brown rice, uncooked
1/2 teaspoon salt
3/4 teaspoon canola oil
1 1/2 tablespoons yellow onion, chopped
1 medium stalk of celery, finely chopped
1 clove garlic, minced
1 pound ground turkey, extra lean
1 large egg
1 1/2 tablespoons dried cranberries
3/4 cup spinach leaves
3/4 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1 pinch ground red pepper
Small wheat rolls

Equipment and supplies

Measuring cups/spoons
Knife
Sheet pans
Large skillet
Bowls

What to do:

Preheat oven to 350°F.
Cook rice according to package directions and include the ½ teaspoon of salt. When done, drain well and spread on a sheet pan to cool completely.
Add canola oil to heated skillet. Add onion, celery, and garlic and sauté until soft (about 5 minutes). Transfer to sheet pan with rice and cool completely.
In a large mixing bowl, combine turkey, egg, cranberries, spinach, Worcestershire sauce, black pepper, and red pepper. Mix well.
Add rice and vegetable mixture to turkey mixture.
Form into 6 patties. Place on sheet pan.
Bake in preheated oven for 25 minutes until turkey reaches an internal temperature of 165°F.
Serve on whole-wheat rolls with optional lettuce, tomato, and red onion.