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.
Baked Chile Rellenos
Baked Chile Rellenos
Ingredients
- 4 large poblano peppers, roasted, peeled and seeded
- 8 oz canned red or green enchilada sauce
- 4 oz pepper jack or other mexican flavored cheese, shredded
- 4 oz mexican cheese blend, shredded
- 2 large eggs
- 1/2 cup milk
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all purpose flour
- 1/4 cup club soda (or substitute 1/4 cup of milk)
- 1/2 cup cheddar cheese, shredded
Instructions
- NOTE: You can also buy canned whole chiles or roast fresh poblanos on a grill until blackened.
Oven Roast, peel, and take off top, membrane, and seeds
- Preheat oven to 425 degrees. Rinse and dry poblano peppers. Lightly spread avocado oil on peppers. (Do not use olive oil as it will smoke.) Place peppers on a foil covered deep sheet pan in preheated oven for 7 minutes. Rotate peppers and cook an additional 7 minutes. Keep doing this step until peppers are blackened. Should take 4-5 turns (about 28 minutes).
- Remove peppers from pan and place into ziploc storage bag, seal bag and allow to steam for 10 minutes. Remove peppers from bag. very carefully peel off lose skin. Cut off top of pepper and pull out seeds using a spoon.
Prepare peppers in baking dish
- Spray a 9" x 13" baking dish with non-stick cooking spray. Pour 8 oz canned enchilada sauce (red or green) in bottom of baking dish and spread evenly.
- Mix together in a small bowl the mexican cheese blend and the pepper jack cheese. Very carefully, stuff the cheese into the poblanos.
- Place cheese stuffed poblanos on top of the sauce in baking dish in an even layer.
- In a medium bowl whisk eggs, stir in milk and seasonings. Then lastly stir in club soda. Pour batter over the poblanos in baking dish. Sprinkle cheddar cheese over poblanos in baking dish.
- Bake in 375 degree preheated oven for 30 minutes until cheese has melted and batter is puffy. Served with my delicious Mexican rice. (DO A SEARCH in box above for my Mexican rice dishes.)
Cream Cheese Danish
Print Cream Cheese Danish Using Crescent Roll Dough Course Baking, Bread, Breakfast, Brunch, christmas, DessertCuisine American Author Catherine’s Plates Equipmentlarge sheet pan2 pcs parchment papermedium mixing bowl (microwave safe)electric hand mixermeasuring...
Cream Cheese Danish
Print Cream Cheese Danish Using Crescent Roll Dough Course Baking, Bread, Breakfast, Brunch, christmas, DessertCuisine American Author Catherine’s Plates Equipmentlarge sheet pan2 pcs parchment papermedium mixing bowl (microwave safe)electric hand mixermeasuring...
Cream Cheese Danish
Print Cream Cheese Danish Using Crescent Roll Dough Course Baking, Bread, Breakfast, Brunch, christmas, DessertCuisine American Author Catherine’s Plates Equipmentlarge sheet pan2 pcs parchment papermedium mixing bowl (microwave safe)electric hand mixermeasuring...
Baked Chile Rellenos
Print Baked Chile Rellenos All the flavors you love in fried Chile Rellenos bake casserole style. So delicious. Using mild poblanos, a puffy batter, Mexican flavored cheeses and a one can red sauce. Easy recipe. Course Main CourseCuisine American, Mexican Author...
Cream Cheese Danish
Print Cream Cheese Danish Using Crescent Roll Dough Course Baking, Bread, Breakfast, Brunch, christmas, DessertCuisine American Author Catherine’s Plates Equipmentlarge sheet pan2 pcs parchment papermedium mixing bowl (microwave safe)electric hand mixermeasuring...
