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.
Turkey Stuffed Zucchini Boats
I love being able to use my vegetable garden to make dishes. Every year I plant many different types of vegetables in the hopes it produces. In SE Texas the weather changes fast from winter to summer with barely a spring. And when I say summer I mean temperatures in the high 90s with humidity almost 100%. That being said, we are smack in the 100% humidity making it feel sticky hot. So my garden is slow this year. I do have zucchini and squash plants growing slow, so I was a little dismayed that I had to use store bought zucchinis for my turkey stuffed zucchini boats. But I am so pleased at how these turned out. Come check out below my version of these fresh and yummy tasting boats.
Turkey Stuffed Zucchini Boats
Ingredients
- 4 Zucchini
- 1/2 Cup Salsa
- 1 LB Ground Turkey or Ground Beef or Ground Chicken
- 1 tsp Garlic Powder
- 1 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Chili Powder
- 1 tsp Paprika
- 1 tsp Oregano
- 1/2 Onion Red or Yellow Diced
- 1/2 Bell Pepper Any Color Diced
- 8 OZ Tomato Sauce
- 1/4 Cup Water
- 1/2 Cup Frozen Corn or canned
- 1/2 Cup Shredded Cheese Mexican Blend
- Green Onions Sliced for Garnish
Instructions
- Preheat Oven to 400 degrees.
- Bring large pot of salted water to boil.
- Place 1/4 Cup of Salsa on bottom of 9x13 baking dish.
- Cut Zucchinis in half lengthwise. Scoop inside pulp out leaving a 1/4 inch on zucchini. Place pulp in bowl for mixture.
- Drop Zucchini halves in the boiling water and remove after 1 minute.
- Place zucchinis face up in baking dish.
- Add 1 TBS oil to frying pan.
- Add your diced peppers and onions to pan and sautee for a few minutes until transluecent.
- Add ground turkey and brown it up.
- Add all spices (1/2 packet of taco seasoning is equal to that blend) and mix well.
- Add corn, tomato sauce, reserved zucchini pulp, and water, then mix well.
- Cover and simmer for 20 minutes.
- Taking the mixture, fill the zucchini boats with about 1/3 Cup and press firmly.
- Top each boat with shredded cheese.
- Cover and Bake for 35 minutes until cheese is melted and zucchini is cooked through.
- Top with green onion slices.
- Serve and Enjoy!
Summertime Trifle (A Punch Bowl Cake)
Print Summertime Trifle A no-bake dessert with pineapple, peaches, pudding, pound cake, and everything in between. Course DessertCuisine American Author Catherine’s Plates Equipmenttrifle dish, punch bowl, or large serving bowllarge mixing bowlelectric hand mixer or...
Summertime Trifle (A Punch Bowl Cake)
Print Summertime Trifle A no-bake dessert with pineapple, peaches, pudding, pound cake, and everything in between. Course DessertCuisine American Author Catherine’s Plates Equipmenttrifle dish, punch bowl, or large serving bowllarge mixing bowlelectric hand mixer or...
Summertime Trifle (A Punch Bowl Cake)
Print Summertime Trifle A no-bake dessert with pineapple, peaches, pudding, pound cake, and everything in between. Course DessertCuisine American Author Catherine’s Plates Equipmenttrifle dish, punch bowl, or large serving bowllarge mixing bowlelectric hand mixer or...
Turkey Stuffed Zucchini Boats
I love being able to use my vegetable garden to make dishes. Every year I plant many different types of vegetables in the hopes it produces. In SE Texas the weather changes fast from winter to summer with barely a spring. And when I say summer I mean temperatures...
Summertime Trifle (A Punch Bowl Cake)
Print Summertime Trifle A no-bake dessert with pineapple, peaches, pudding, pound cake, and everything in between. Course DessertCuisine American Author Catherine’s Plates Equipmenttrifle dish, punch bowl, or large serving bowllarge mixing bowlelectric hand mixer or...
