Porcupine Turkey Sliders

By Chef Todd Bolton of Parasole Restaurant Holdings


1/3 c brown rice

1 tsp canola oil

2 tbsp yellow onions, finely chopped

1/2 tsp minced fresh garlic

1 Stalk celery, finely chopped


2 tbsp dried cranberries, rough chopped

2/3 c spinach leaves, well washed, stems removed

1 Large egg, beaten

1/4 tsp salt

1/2 tsp black pepper

1/2 tsp Worcestershire sauce

1 Pinch crushed red pepper

8 (1-oz) whole wheat rolls, sliced horizontally

As needed romaine lettuce, torn to fit the buns

8 red ripe thin tomato slices

2 tbsp chopped red onion


Turkey Sliders

According to package directions and measurements, combine rice with water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat and simmer about 18 minutes until cooked but still firm. Drain well. Fluff and place in a medium mixing bowl.

Heat oil in a small skillet. Add onions and celery; sauté until soft. Add garlic and sauté only until garlic is fragrant, about 30 seconds. Remove from heat and cool slightly.

Combine cooled cooked vegetables and all remaining ingredients to the cooked rice. Mix well but gently.

Portion into thick 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 20-22 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.