Recipe by Akikobay
My kids and I spend Wednesdays out in the woods either hiking, biking, or letterboxing. We have to take a huge lunch with us and usually it's a Japanese-style bento with onigiri, some protein item, and lots of vegies and pickles. More often than not, my kids will pick this for the protein...it's basically a french hamburger recipe that has been adapted for our bento lunches. Cooking time will vary with how large your patties are. The sauce is a true basting sauce and these will not be in a soupy sort of base. The point of bentos is to make the food as fuss-free to eat as possible. The meat mixture is soft and a bit tricky to work with, but the result is a moist patty that doesn't need condiments and isn't a rubbery hard superball.
Top Review by wheelinthesky
The 3 tablespoons of horseradish in this dish was overpowering. It tasted like strong seafood coctail sauce. I am willing to make this recipe again with maybe a quarter amount of the prepared horseradish.
- 236.59 ml fine dry breadcrumb
- 236.59 ml havarti with dill (grated)
- 44.37 ml prepared horseradish
- 44.37 ml dried onion
- 4.92 ml salt (or salt-spice mix of your choice, we prefer a Creole seasoning)
- 118.29 ml cottage cheese (or 1/4 cup dairy of some sort)
- 1 large egg
- 680.38 g ground turkey
- 118.29 ml butter (melted)
- 118.29 ml ketchup
- 14.79-29.58 ml soy sauce
Directions See How It's Made
- Preheat oven to 350 degrees and prepare a baking sheet by lining with parchment or foil.
- Lightly coat the parchment or foil with cooking spray.
- Mix the bread crumbs, havarti, horseradish, dried onion, salt (or spice-salt mix), cottage cheese, and egg together in a large bowl. (Please note that the horseradish should be prepared, i.e., the creamy kind that is mixed with mayonnaise. We use the Beaver brand.).
- Allow to stand for 5 minutes to soften the bread crumbs.
- Mix in the ground turkey.
- The meat mixture will be very soft.
- Form the meat into balls that will fit into your bento box(or on your plate).
- Flatten slightly so that the meat is formed into shapes resembling patties.
- Place in the oven to bake for 20 minutes.
- Meanwhile, make the basting sauce by combining the melted butter, ketchup, and soy sauce.
- Carefully turn the patties over and put them back in the oven until 20 minutes before the meat is cooked through.
- The time to finish cooking will depend on how large you made your patties.
- I use a meat thermometer to check for doneness.
- Approximately 20 minutes before the meat cooks through, baste one side of the meat with the sauce, returning to the oven for 10 minutes.
- Turn and baste the other side and return to the oven for the remaining 10 minutes.
- Let cool, add to your bento box, and have a great day hiking.