© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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
8 lbs LEAN GROUND TURKEY
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
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.