BENTO BALLS (AKA FRENCH HAMBURGERS)
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.
Provided by Akikobay
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 437.3, Fat 26.7, SaturatedFat 12.8, Cholesterol 153, Sodium 1210.2, Carbohydrate 21.8, Fiber 1.4, Sugar 7.8, Protein 28.9
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Kayla Eldridge
[email protected]These bento balls were a complete disaster. I don't know what happened, but they were inedible.
Milon mia Mia
[email protected]The bento balls were a bit too salty for my taste.
Anees Mahi
[email protected]I'm not sure what I did wrong, but my bento balls turned out really oily.
Victor Mollel
[email protected]These bento balls were really easy to make, but they didn't turn out as well as I hoped. I think I overcooked them.
dharan limbu
[email protected]The bento balls were a bit bland. I think I'll add some more spices next time.
MUZAMIL CHANDIA
[email protected]These bento balls were a bit too dry for my taste. I think I'll add more sauce next time.
Ebrahim Kholil
[email protected]I'm not a huge fan of bento balls, but these were actually really good. The sauce made all the difference.
Badrul Islam
[email protected]These are the best bento balls I've ever had! The sauce is amazing.
Gray_The _BUNNY
[email protected]I made these bento balls for a party and they were a huge success. Everyone loved them!
Ben Hmida Adem
[email protected]Bento balls are my go-to recipe when I'm short on time. They're quick to make and always a hit with my kids.
Shapper Free fire
[email protected]I've made these bento balls several times now and they're always a crowd-pleaser. They're perfect for a quick and easy weeknight meal.
Obodo Blessing
[email protected]These bento balls were a hit with my family! They were so easy to make and tasted delicious. I especially loved the combination of flavors in the sauce.