Porcupine Sliders

By Chef Todd Bolton of Parasole Restaurant Holdings


2-3/4 c brown rice

2 tbsp canola oil

1-1/2 c yellow onions, finely chopped

6 Cloves garlic, minced

8 Stalks celery, finely chopped


1-1/2 c dried cranberries, rough chopped

5 c spinach leaves, well washed, stems removed

10 Large whole eggs

1 tbsp salt

1 tbsp black pepper

2 tbsp Worcestershire sauce

3/4 tsp crushed red pepper

50 (1-oz) whole wheat rolls, sliced horizontally

As needed romaine lettuce, torn to fit the buns

As needed red ripe tomatoes, sliced thin and to fit the buns

As needed chopped red onion


Turkey Sliders

According to package directions and measurements, combine rice with water and a pinch of salt. Bring to a boil, reduce heat and simmer about 18 minutes until cooked but still firm. Drain well, spread on sheet pan and cool completely.

Heat oil in a large skillet. Add onions and celery; sauté until soft. Add garlic and sauté only until garlic is fragrant, about 30-45 seconds. Transfer to sheet pan and cool completely.

In a large mixing bowl, combine all ingredients and mix well.

Portion into thick 2-1/2 ounce patties and shape the patties to the same diameter as the buns. Place patties on a baking pan.

Bake in a preheated 350 degree F for 25 minutes until turkey reaches an internal temperature of 165 degrees F.


Serve turkey mini burgers on mini whole wheat rolls with romaine lettuce, tomato slices and chopped red onion.