Ingredients
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1 cup fine dry breadcrumb
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1 cup havarti with dill (grated)
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3 tablespoons dried onion
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1 large egg
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1 1/2 lbs ground turkey
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1/2 cup butter (melted)
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1/2 cup cottage cheese (or 1/4 cup dairy of some sort)
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3 tablespoons prepared horseradish
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1 teaspoon salt (or salt-spice mix of your choice, we prefer a Creole seasoning)
Instructions
- 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.
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- The time to finish cooking will depend on how large you made your patties.
- I use a meat thermometer to check for doneness.
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- 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.