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.
Roasting a Pumpkin for 100% Puree
How to Roast a Pumpkin for 100% Puree
Equipment
- cutting board
- large sharp knife
- large deep sheet pan
- 1 pc parchment paper
- blender or food processor
- medium bowl
- spoon
Ingredients
- 1 medium white or orange pumpkin
Instructions
- Wash pumpkin under water and scrub with a vegetable brush. Dry off pumpkin.
- Place pumpkin on cutting board. Using a large sharp knife pierce the pumpkin in the center between the stem and bottom. Start cutting slowly and carefully to cut pumpkin in half.
- Using a spoon scrap all of the inside of pumpkin parts pulling off the pulp and seeds placing them in a bowl. Remove as much as possible.NOTE: you can separate the seeds from the pulp if you like to roast them.
- Place the 2 pieces of pumpkin on a parchment lined sheet pan with outside of pumpkin facing upward.
- Bake in preheated 400 degree oven for 1 hour until the meat or inside of pumpkin is soft and fully cooked through.
- Remove from oven and allow to rest for 10-15 minutes to cool slightly for easy handling.
- Using a knife peel off the skin (shell) of pumpkin. Place the meat of the pumpkin into a blender and pulse until smooth. You can run the puree through a sieve or tea towel to drain excess water.
- Cool completely and store in freezer bags in freezer for up to 6 months.
Peaches and Cream Sugar Cookie Cobbler
Print Peaches and Cream Sugar Cookie Cobber Only 5 ingredient quick & easy dessert recipe perfect for spring and summer Course 5 ingredient recipe, Baking, cobbler, Dessert, peachesCuisine American Author Catherine’s Plates Equipment9 x 13 baking dishmeasuring cups &...
Peaches and Cream Sugar Cookie Cobbler
Print Peaches and Cream Sugar Cookie Cobber Only 5 ingredient quick & easy dessert recipe perfect for spring and summer Course 5 ingredient recipe, Baking, cobbler, Dessert, peachesCuisine American Author Catherine’s Plates Equipment9 x 13 baking dishmeasuring cups &...
Peaches and Cream Sugar Cookie Cobbler
Print Peaches and Cream Sugar Cookie Cobber Only 5 ingredient quick & easy dessert recipe perfect for spring and summer Course 5 ingredient recipe, Baking, cobbler, Dessert, peachesCuisine American Author Catherine’s Plates Equipment9 x 13 baking dishmeasuring cups &...
Roasting a Pumpkin for 100% Puree
Print How to Roast a Pumpkin for 100% Puree Prefect for homemade pumpkin pies, pumpkin bread or muffins. Course Baking, pumpkin, roasting pumpkin, vegetableCuisine American Author Catherine’s Plates Equipmentcutting boardlarge sharp knifelarge deep sheet pan1 pc...
Peaches and Cream Sugar Cookie Cobbler
Print Peaches and Cream Sugar Cookie Cobber Only 5 ingredient quick & easy dessert recipe perfect for spring and summer Course 5 ingredient recipe, Baking, cobbler, Dessert, peachesCuisine American Author Catherine’s Plates Equipment9 x 13 baking dishmeasuring cups &...
