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.
Mexican Street Corn Potato Salad
Mexican Street Corn Potato Salad
Ingredients
Potatoes
- 2 1/2 lbs potatoes (russets, yukon gold or red) washed, peeled and cut into 1/2 inch pieces.
- 1/2 TBS salt to flavor water for potatoes
Hard Boiled Eggs
- 6 large eggs
Corn
- 6 ears of corn or 12 niblets you can substitute 2 cans of drained corn or 2 cups frozen corn, thawed
Dressing
- 2/3 cup sour cream
- 1/2 cup mayonnaise
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- salt & pepper to taste
- 1 lime, juiced
Extra Ingredients
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped substitute parsley, if desired
- 1/2 cup cojita cheese, crumbled substitute with feta other crumble cheese
Instructions
Potatoes
- Peel and cut potatoes into bite size (1/2 inch) pieces. Rinse potato pieces and place into a large pot. Fill pot with water 1 inch above potatoes. Place pot on burner over high heat and season with 1/2 TBS salt.Bring to a boil. Turn down heat to a medium high and let simmer for 10-12 minutes until fork tender. Drain potatoes into a colander and run cold water over potatoes until cool. Pat dry with paper towel and set aside.
Hard Boiling Eggs
- Use your method to hard boil eggs. Peel and chop eggs into bite size pieces. Set aside.
Shucking Corn on the Cob & Charring the Kernels
- Take fresh corn on the cob and cut off the kernels.NOTE: see my video above for shucking corn using a bundt pan. Very Easy Process.
- Place the kernels of corn into a skillet over medium high heat and allow to char while moving the corn around. Remove from heat.
Making the Dressing
- In a medium bowl whisk together mayonnaise, sour cream, cumin, paprika, chili powder, and lime juice. Season with salt & pepper, to taste.
Let's Put it Together
- In a large mixing bowl combine cooked drained potatoes, charred corn, chopped hard boiled eggs, dressing, red onion, cilantro, and cojita cheese.
- Top with sprinkling of cumin, chili powder, cojita cheese, and cilantro. Chill in refrigerator before serving.
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