Foil Packets Swiss Mushroom Burgers
Equipment
- 4 (12" x 18") pieces heavy duty foil
- cutting board & sharp knife
- 2 medium mixing bowl
- measuring spoons
Ingredients
- 1 1/2 lbs baby gold potatoes, cleaned & cut into small bite size pieces
- 1 TBS olive oil
- 1/2 TBS steak or hamburger seasoning
- 1 large yellow onion, cut into 1/4 inch slices. (4)
- 1 pint sliced mushrooms, cleaned (I used baby bellas)
- 1 lb ground beef
- 4 slices baby swiss cheese
- 4 pats butter
- optional: hamburger buns & toppings
Instructions
- Preheat oven to 400 degrees.
- Place small bite size pieces of potatoes in a medium bowl and mix together with 1 TBS oil and 1/2 TBS steak seasoning. Set aside.NOTE: season the potatoes with any type of seasoning that you like. I generally use the same seasoning that I use on the hamburgers. Kinders variety.
- Lay foil out on countertop with shiny side down. Place a handful of prepared potatoes into center of foil.NOTE: A good amount would be what would fit into your hand so that you don't over fill the foil. Extra potatoes can be cooked wrapped in foil along side the burgers if needed.
- Place 1 large slice of yellow onion on top of the potatoes on each foil. Season onion with extra seasoning.NOTE: the seasoning on top of the onion will help season the hamburger.
- Divide hamburger into 4 equal parts. Roll each part into a ball and flatten to 1/2 - 1/4 inch thick rounds. Place each hamburger patty on top of each onion.
- Season top of patties with extra seasoning.
- Top each patty with sliced mushrooms. Top each packet with a pat of butter.
- Take both long ends of foil and bring over top of burgers and roll foil once and seal edges all the way to the short ends to prevent leakage.Take each short end and flatten and roll twice tightly to form a packet.
- Place all 4 packets on a sheet pan in a single layer.
- Cook in preheated oven for 35-45 minutes depending on how thick your hamburger was and how big potatoes are. NOTE: open one packet and check for doneness.
- Cut each packet at the top from side to side to open up center. Place a piece of swiss cheese on top of burgers. Place back in 400 degree oven for 2-3 minutes just to melt cheese.
- Enjoy packets as is on a plate, or serve up burgers on a bun with favorite toppings and enjoy along side the potatoes.
Crockpot Broccoli & Cheddar Soup
Crockpot Broccoli & Cheddar Soup
Equipment
- cutting board & sharp knife
- measuring cups & spoons
- carrot peeler
- grater
- immersion blender
- 6 quart crockpot or slow cooker
Ingredients
- 6-8 cups fresh broccoli cut into bite size pieces
- 2 medium carrots, peeled and grated
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 oz cream cheese, cubed
- 4 cups chicken or vegetable broth
- 1/4 cup corn starch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 cups milk
- 16 oz cheddar cheese, shredded
Instructions
- Rinse broccoli and cut into bite size pieces and place into crockpot. Peel and grate carrots and place on top of broccoli in crockpot. Peel and chop onion and place in crockpot. Mince garlic and place in crockpot.
- In large mixing bowl whisk together chicken broth, corn starch, salt, pepper, garlic powder, onion powder, and nutmeg.
- Pour mixture over the broccoli, carrots, and onions in crockpot. Give everything a good mix to combine.
- Cover with lid and cook on high for 2-3 hours or on low for 6-7 hours until broccoli is to your liking in texture.
- Stir in milk and cheddar cheese. Taste and adjust any seasonings that you may need extra of. Place crockpot on low and cook an additional 30 minutes to melt cheese.
- Using an immersion blender, smooth soup to your desired texture. Enjoy.
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Print Fruit Cookie Pizza Dessert A delicious colorful dessert full of different fruits on a cookie crust with a yummy frosting and a glaze topping. Perfect for Spring, Summer, or any Occasion like Mother's Day. Course Baking, Breakfast, Brunch, catherines plates,...
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