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.
Italian Sausage Stuffed Zucchini Boats
There’s nothing like stuffing some amazing zucchinis with Italian sausage and other goodness. I just can’t stop making these.
Italian Sausage Stuffed Zucchini Boats
Ingredients
- 4-6 Zucchini
- 1 lb pork sausage I use a breakfast variety like jimmy dean
- 1 TBS oil
- 2 tomatoes, diced
- 1/2 cup panko crumbs
- 1 Egg, beaten lightly
- 1/2 cup parmesan cheese grated
- 1/4 cup parsley, chopped or dried
- salt & pepper to taste
- 1 TBS garlic minced
Instructions
- Prepare zucchini. Cut off ends and slice in half longways. Using a melon baller or small spoon, scoop out the inside of zucchini leaving 1/4 inch all the way around. Drop into boiling water with added salt for flavor and cook for 2-3 minutes until tender. Take out of water and drain. Place zucchini into a buttered or sprayed baking dish. Set aside.
- Preheat oven to 400 degrees.
- In a skillet add cooking oil and start browning up sausage. While sausage is browning, take some of the pulp from the zucchini and chop up into small pieces. Add to sausage and finish browning. Turn off burner.
- Add diced tomatoes, egg, parmesan cheese, parsley, panko, garlic, salt & pepper. Mix to combine.
- Place spoonfuls of the mixture into each zucchini boat and mound it firm.
- Place in oven and bake for 15-20 minutes until desired zucchini texture is met.
Apple Dapple Cake
Print Apple Dapple Cake Perfect Classic Fall Baking Dessert with apples, spice, nuts, and a sweet buttery topping. Course Baking, DessertCuisine American Author Catherine’s Plates Equipmentbundt pannon-stick cooking spraymedium mixing bowlwhisksifterlarge mixing...
Apple Dapple Cake
Print Apple Dapple Cake Perfect Classic Fall Baking Dessert with apples, spice, nuts, and a sweet buttery topping. Course Baking, DessertCuisine American Author Catherine’s Plates Equipmentbundt pannon-stick cooking spraymedium mixing bowlwhisksifterlarge mixing...
Apple Dapple Cake
Print Apple Dapple Cake Perfect Classic Fall Baking Dessert with apples, spice, nuts, and a sweet buttery topping. Course Baking, DessertCuisine American Author Catherine’s Plates Equipmentbundt pannon-stick cooking spraymedium mixing bowlwhisksifterlarge mixing...
Italian Sausage Stuffed Zucchini Boats
There’s nothing like stuffing some amazing zucchinis with Italian sausage and other goodness. I just can’t stop making these. Print Italian Sausage Stuffed Zucchini Boats Author Catherine's Plates Ingredients4-6 Zucchini1 lb pork sausage I use a breakfast variety like...
Apple Dapple Cake
Print Apple Dapple Cake Perfect Classic Fall Baking Dessert with apples, spice, nuts, and a sweet buttery topping. Course Baking, DessertCuisine American Author Catherine’s Plates Equipmentbundt pannon-stick cooking spraymedium mixing bowlwhisksifterlarge mixing...
