Bento Balls (Aka French Hamburgers)

Recipe by Akikobay
READY IN: 1hr 10mins


  • 1
    cup fine dry breadcrumb
  • 1
    cup havarti with dill (grated)
  • 3
    tablespoons prepared horseradish
  • 3
    tablespoons dried onion
  • 1
    teaspoon salt (or salt-spice mix of your choice, we prefer a Creole seasoning)
  • 12
    cup cottage cheese (or 1/4 cup dairy of some sort)
  • 1
    large egg
  • 1 12
  • 12
    cup butter (melted)
  • 12
    cup ketchup
  • 1 -2
    tablespoon soy sauce


  • 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.