Written on September 16, 2011 at 10:11 am , by Karla Walsh
Outdoor grilling season is pretty much over (did anyone else need a jacket this morning?) but burger season can continue all year long! Today, we’re enjoying a guilt-free slider recipe packed with fall flavors that won best of show in First Lady Michelle Obama’s inaugural Recipes for Healthy Kids Challenge.
Students and faculty from South Education Center Alternative in Richfield, Minnesota, and Chef Todd Bolton of Parasole Restaurant Holdings teamed up to create these delicious and kid-friendly sandwiches. Diners can now take a bite of these sliders, whose name comes from the “prickly” grains of rice in the burger mix, at the school and at Parasole’s Good Earth restaurants. And now you can try them at home by following this recipe!
Porcupine Sliders (Serves 6)
- 1/2 cup medium grain brown rice
- 1 tablespoon vegetable oil
- 2 tablespoons yellow onion, minced
- 1 small clove of garlic, minced
- 1 small stalk of celery, minced
- 16 ounces Jennie-O lean ground turkey (93/7 works best)
- 2 tablespoons dried cranberries, rough chopped
- 3/4 cup spinach leaves (washed, drained, stems removed, chopped)
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worscestershire sauce
- 1 scant pinch of crushed red pepper
- 12 small multigrain or whole grain rolls
- 1 tomato, sliced
- 1 red onion, thinly sliced
- Condiments of choice
- Follow package instructions to cook brown rice. Transfer cooked rice to a plate and let cool completely in refrigerator. (This can be done up to a full day ahead.)
- Preheat oven to 350 degrees.
- In a skillet, sauté onions, celery and garlic in oil until soft, about 5 minutes. Transfer to refrigerator and cool completely.
- In a large mixing bowl combine all ingredients including cooked rice and cooked onion mixture and mix well.
- Portion into 2½-ounce patties—the diameter of buns—onto a parchment lined baking pan. Bake at 350 degrees for 12 to 18 minutes until turkey reaches an internal temperature of 165 degrees. (Time will vary depending on oven. Use a thermometer to check starting at 12 minutes.) Avoid overcooking, as lean turkey will dry out if cooked too long.
- Serve on mini whole grain rolls with optional lettuce, tomato, red onion and condiments.
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Written on July 26, 2011 at 2:15 pm , by FITNESS Intern
Written by Lauren Cardarelli, editorial intern
New York City’s “streetside mobile restaurant,” The Bistro Truck, has teamed up with Jennie-O Turkey to deliver (literally!) this week’s Turkey Burger Takeover. Today through Saturday, The Bistro Truck’s Yassir Z. Raouli will be demonstrating how lean can be delicious by distributing complimentary turkey burgers at five different locations.
With signature recipes inspired by Manhattan neighborhoods, the partnership aims to prove to tasters that turkey patties are a nutritious and tasty alternative to beef.
Yesterday, we got a sneak preview of the week’s “Make the Switch” initiative. But since the Bistro Truck can only travel so far, we snagged our favorite recipe so you can try it at home! The East Village Turkey Burger puts a fresh, new spin on a barbecue favorite, with crunchy veggies alongside the well-seasoned burger and melted Brie.
Makes 4 servings
Prep time: About 15 minutes
Total time: Less than 30 minutes
- 1 cup panko breadcrumbs
- ¼ cup chopped fresh parsley leaves
- 1 package Jennie-O Lean Turkey Burger Patties
- Vegetable oil or non-stick spray for cooking
- 4 burger buns, split and toasted
- 8 ounces Brie cheese, cut into 8 slices
- ½ cucumber, thinly sliced
- Bean sprouts for serving
- Combine breadcrumbs and parsley in a shallow dish. Gently press patties into crumb mixture until coated all over.
- Coat a large frying pan with non-stick spray or a thin layer of vegetable oil, and place on medium heat. Cook patties until golden brown and as specified on the package. (Always cook to well-done, 165 degrees, as measured by a meat thermometer.)
- Top bottom half of buns with patties, Brie, cucumber, bean sprouts and top half of buns.
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