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 Casserole
I always think of this dish “hiding the veggies”. Shred your squash and carrots, put on top of cornbread stuffing then smother with a creamy chicken soup, cheddar cheese, sour cream mixture and this turns into a delightful, summery side dish.
Squash Casserole
Ingredients
- 2 medium yellow squash shredded (2 cups)
- 2 small zucchini shredded (2 cups)
- 1 small carrot shredded (13 cup)
- 3 cups pepperidge farm cornbread stuffing
- 1/4 cup butter melted
- 1 10.5 oz cream of chicken condensed soup
- 1/2 cup sour cream
- 1/2 cup cheddar cheese shredded
- Salt & Pepper
Instructions
- Stir 3 cups of packaged stuffing with melted butter in a large bowl.
- Reserve 1/2 cup of stuffing mix and place the remaining stuffing mixture into bottom of baking dish. I use 9x13.
- Using same large bowl, mix together soup, sour cream, cheddar cheese, squash, zucchini, and carrots. Salt & pepper to taste.
- Spread mixture onto the cornbread layer and smooth evenly.
- Sprinkle remaining 1/2 cup of cornbread mixture over the vegetable mixture.
- Bake at 350 degrees for 40-45 minutes until casserole is bubbly.
- Serve and Enjoy.
Retro Cocoa-Cola Jello Salad
Print Retro Cocoa-Cola Jello Salad Jiggly fruit dessert with cherries & pineapple flavors with a little kick from cocoa-cola. Course DessertCuisine American Author Catherine’s Plates Equipmentjello moldMedium sauce panwhisk or spatula Ingredients1 (21oz) can cherry...
Retro Cocoa-Cola Jello Salad
Print Retro Cocoa-Cola Jello Salad Jiggly fruit dessert with cherries & pineapple flavors with a little kick from cocoa-cola. Course DessertCuisine American Author Catherine’s Plates Equipmentjello moldMedium sauce panwhisk or spatula Ingredients1 (21oz) can cherry...
Retro Cocoa-Cola Jello Salad
Print Retro Cocoa-Cola Jello Salad Jiggly fruit dessert with cherries & pineapple flavors with a little kick from cocoa-cola. Course DessertCuisine American Author Catherine’s Plates Equipmentjello moldMedium sauce panwhisk or spatula Ingredients1 (21oz) can cherry...
Squash Casserole
I always think of this dish “hiding the veggies”. Shred your squash and carrots, put on top of cornbread stuffing then smother with a creamy chicken soup, cheddar cheese, sour cream mixture and this turns into a delightful, summery side dish. Print Squash Casserole...
Retro Cocoa-Cola Jello Salad
Print Retro Cocoa-Cola Jello Salad Jiggly fruit dessert with cherries & pineapple flavors with a little kick from cocoa-cola. Course DessertCuisine American Author Catherine’s Plates Equipmentjello moldMedium sauce panwhisk or spatula Ingredients1 (21oz) can cherry...
