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.
The Best Macaroni Salad
The Best Macaroni Salad With This Secret Ingredient
Equipment
- large pot & strainer
- cutting board & sharp knife
- large mixing bowl
- measuring cup
Ingredients
- 1 lb small elbow macaroni (or other small pasta)
- 1/2 TBS salt
- 1 cup mayonnaise
- 1 cup sour cream
- 1 pkg Knorr Vegetable Dip Mix
- 1 medium green bell pepper, diced small
- 3 green onions, sliced thin
- 3 ribs celery, diced small
- 1/2 cup jarred roasted red peppers, diced small
- salt & black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Add in salt & macaroni. Cook until tender per directions on pasta package. Drain macaroni and run cold water over it to cool pasta and stop cooking. Pat pasta dry and place into large mixing bowl.
- Add diced green bell pepper, green onions, celery, and red peppers to macaroni in mixing bowl.
- In medium bowl whisk together mayonnaise, sour cream, and contents of Knorr package. Pour mixture into large mixing bowl that has the macaroni and vegetables in it. Stir well to combine. Taste to adjust with salt & black pepper, if needed.
- Cover and chill in refrigerator until ready to eat. Enjoy.
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