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.
Squash Fritters (Croquettes)
Squash Fritters (Croquettes)
Equipment
- 1 large deep skillet
- 1 box shredder
- 1 large bowl
- 1 paper towel lined plate
- 1 pie plate dish
Ingredients
- 4 large yellow squash
- 2 green onions, sliced thinly
- 2 large eggs
- 1 cup self rising flour
- 1/4 cup parmesan cheese
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp ceyenne pepper (optional)
- vegetable oil
- butter
- 1 cup panko breadcrumbs
Instructions
- Using a box shredded, shred the squash and squeeze out any excess liquid. Place shredded squash into a large bowl.
- To the shredded squash add diced green onion and eggs to combine.
- Add the dry ingredients (flour, parmesan, salt, black pepper, garlic powder, cumin, and cayenne). Mix well to combine.
- Pour panko crumbs into pie plate. Using a 2 inch ice cream scoop, scoop out squash batter and place 4 into pie plate on top of panko. Sprinkle more panko on top and flatten.
- In a large deep skillet heat 2 TBS oil & 1 TBS butter until it sizzles over medium high heat. Place squash fritters into hot oil and allow to cook for 3 minutes until golden brown on bottom. Flip fritters over and cook another 2-3 minutes until fritters are golden brown on bottom.
- Once fritters are golden brown and cooked through, remove fritters to a paper towel lined plate to drain excess grease. Prepare these in batches. Add additional oil & butter to keep skillet from drying out. Enjoy.
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Print Blueberry Butter Swim Biscuits You will fall in love with these QUICK DELICIOUS BLUEBERRY BUTTER SWIM BISCUITS. Crispy edges, soft and fluffy insides, bursts of blueberries and a sweet glaze all swimming in luxurious butter. Course 8 x 8 biscuits, biscuits,...
