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Foil Packets Swiss Mushroom Burgers

A great way to enjoy burgers without grilling in the hot days of summer. These can also be personalized.
Course foil packets, grilling, ground beef recipe, hamburgers, Main Course, Main Dish, summer dish, swiss burgers
Cuisine American
Author Catherine's Plates

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.
Phyllo Wrapped Asparagus Fingers

Phyllo Wrapped Asparagus Fingers

by | Nov 18, 2024 | , , , , , ,

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Phyllo Wrapped Asparagus Fingers

Side or Appetizer perfect for your holiday.
Course Appetizer, holiday food, Side Dish
Cuisine American
Author Catherine’s Plates

Ingredients

  • 8 medium fresh asparagus
  • 3 sheets pyllo dough, thawed
  • 1/2 stick butter, melted
  • 4 TBS parmesan cheese, shredded
  • cracked black pepper

Instructions

Prepare Asparagus

  • Break asparagus in half at the point where it snaps. (Hold each end of asparagus and bend until it breaks.) Throw away the big part of the asparagus and keep the tip & middle part. Give a good rinse under water.
  • Place asparagus into a large pot of boiling water with 2 tsp of salt. Blanch asparagus for 2 minutes. Remove from pot and rinse under cold water to stop the cooking process and to cool down the asparagus.

Prepare the Wrapped Asparagus

  • Preheat oven to 350 degrees. Line a sheet pan with parchment and set aside.
  • Unroll pyllo dough sheets. Place a wet paper towel across the top of the dough sheets to keep them from drying out.
  • Remove one sheet of pyllo dough and place it on a clean work surface. Place wet paper towel back on the unused dough sheets.
    NOTE: These are very thin dough sheets so be careful when working with them. They can tear easily.
  • Using a pastry brush, spread some of the melted butter across the whole pastry sheet carefully.
  • Sprinkle 1 TBS parmesan cheese on top of the melted butter on the pastry sheet. Crack some cracked black pepper on top lightly.
  • Create 2 more layers with the same process, stacked on top of each other.
  • Using a pizza cutter, cut the stacked prepared sheets into 8 equal parts lengthwise.
    NOTE: make one cut through the middle. Cut those 2 in half and then cut the 4 in halves, for a total of 8.
  • Cut the 8 strips in half the other way. You should have 16 pieces.
  • Place an asparagus onto one of the phyllo pieces longways with the tip outside of the dough. wrap the dough all the way around the asparagus and seal.
    NOTE: see picture of finished wrapped asparagus for a visual.
  • Brush a little melted butter over the whole wrapped asparagus including the tip of the asparagus. Lay it seam side down on the prepared pan. Complete the rest.
  • Bake in preheated oven for 15 minutes or until lightly golden brown and crispy on the outsides.

Meet Catherine

I love to cook simple, easy, and delicious meals. I inherited this trait from my mom. All recipes are tried, true and enjoyed by my family.

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