tablespoons minced yellow onions
cup minced celery
clove garlic, minced
tablespoon canola oil
(16-ounce) package JENNIE-O® Lean Ground Turkey
cup cooked brown rice
tablespoons chopped dried cranberries
cup chopped spinach leaves
cup egg substitute or 2 eggs
teaspoon freshly ground pepper
teaspoon Worchestershire sauce
teaspoon crushed red pepper
small whole wheat buns
small lettuce leaves
medium tomatoes, cut into 12 slices
medium red onion, sliced
In large skillet, add onions, celery, garlic and oil. Sauté 5 minutes or until tender. Set aside.
In large mixing bowl combine turkey, cooked rice, cranberries, spinach leaves, egg and pepper, Worcestershire sauce, red pepper and cooked onion mixture. Divide turkey mixture into 12 equal portions and form patties ½-inch thick and 3-inch diameter. Place in large skillet on medium heat. Cover.
Cook 15 minutes turning 2 to 3 times and until internal temperature reaches 165°F. as measured by a meat thermometer. Always cook to well-done.
Serve on buns with lettuce leaves, tomato, red onion and slider patty.