02/25/2026
PREP TIME: 30 minutes
COOKING TIME: 1 hour 20 minutes
MAKES: 6 sliders
INGREDIENTS
— 1/8 cup Brown rice, long-grain, regular, dry
— 1 tsp Canola oil
— 1 1/2 Tbsp Fresh onion, peeled, diced
— 1/4 cup Fresh celery, diced
— 1 1/2 tsp Fresh garlic, minced
— 1 lb Raw ground turkey, lean
— 1 Egg, beaten
— 5 Tbsp Dried cranberries, chopped
— 3/4 cup fresh baby spinach, chopped
— 1 tsp Worcestershire sauce
— 1/2 tsp Salt
— 1/2 tsp Ground black pepper
— 1 dash Ground white pepper
— 6 (1 oz each) Mini whole-wheat rolls (small dinner roll size)
DIRECTIONS
1️⃣ Preheat oven to 350°F.
2️⃣Combine brown rice and 1/2 cup water in a small pot and bring to a boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Fluff with a fork. Cover and refrigerate until completely cooled.
3️⃣Heat canola oil in a small skillet. Add onions, celery, and garlic. Cook over medium heat for 5 minutes or until tender. Remove from heat. Cover and refrigerate until completely cooled.
4️⃣In a medium mixing bowl, combine turkey, egg, cranberries, spinach, Worcestershire sauce, salt, peppers, brown rice, and sautéed vegetables. Mix well. Shape into 6 patties.
5️⃣Line a large baking sheet with parchment paper and lightly coat with nonstick cooking spray. Place patties evenly spaced on baking sheet.
6️⃣Bake uncovered for 20-25 minutes at 350°F to an internal temperature of 165°F or higher for at least 15 seconds (use a food thermometer to check the internal temperature). Remove from oven and serve on a mini whole-wheat roll. Add desired toppings and serve immediately.
All information provided by the U.S. Department of Agriculture — https://fb.com/USDA
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