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FOIL PACKETS SWISS MUSHROOM BURGERS Perfect for Indoor or Outdoor Cooking. Leave mushrooms in or out. These burgers are so moist and delicious. Who needs french fries when you have these tender potatoes cooked in the packets with onions, butter, and seasonings? So delicious.
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Recipe: https://catherinesplates.com/foil-packets-swiss-mushroom-burgers/
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0:00
Welcome back everyone. Today we are
0:03
going to make Swiss mushroom burgers in
0:06
foil packets. Spring and summer is
0:09
coming up. Got to have some fun, easy
0:13
recipes that you can just throw
0:15
together. You can even put these on your
0:17
grill and cook them out there or you can
0:19
just cook these in your oven if it's too
0:22
hot outside, which it probably will be
0:24
here. Now, to kind of bulk up these
0:28
burgers in the packets, I'm going to be
0:30
cutting up some Yukon Gold potatoes.
0:34
This will kind of mimic the French
0:35
fries, okay? But we're going to cook
0:37
them all in the same packet.
0:39
So, I'm going to cut these into a really
0:42
small bite-sized pieces, and then we'll
0:44
put them into a bowl. We'll oil them up
0:46
and then give them some good seasonings,
0:48
too.
0:51
You're going to want to estimate how
0:53
many potatoes you're going to put in
0:54
each packet. And my husband always says
0:57
a good handful
1:00
is a good amount. So, that's what we'll
1:02
do.
1:03
That right here looks like a good amount
1:05
right here. Cuz we're also going to have
1:07
mushrooms in there and onions. I'm using
1:10
really small baby yellow potatoes. I'm
1:14
leaving the skins on them. I did scrub
1:16
these off.
1:18
You can use any type of potato that you
1:20
want to for this recipe. Just make sure
1:23
they're cut really small so that way
1:24
they cook and get nice and tender when
1:27
the hamburgers are done.
1:33
Now, the potatoes are going to serve as
1:35
the bed in our foil packet to set our
1:39
hamburgers on to cook.
1:42
Yeah. So, they're going to absorb a lot
1:44
of the flavor.
1:48
All right, I think I've got plenty here.
1:50
If we need more, when we find out that,
1:52
we'll go ahead and just chop up some
1:53
more. But for right now, we're going to
1:54
go with this right here. That's my oven
1:58
being preheated.
2:06
Now, if you have too many potatoes, you
2:09
can just wrap them up in some extra foil
2:10
and put those in the oven with
2:12
everything else, too. There's no wrong
2:14
with this recipe, you guys.
2:16
We're going to season these up. I'm
2:19
using the Kinder seasoning. You can use
2:21
whatever you like to season your burgers
2:23
with. I've got the steakhouse blend. And
2:26
then I also have the buttery steakhouse,
2:28
which we really love that. So, I'm going
2:32
to sprinkle some in.
2:39
That smells good.
2:41
We're going to add a little bit of oil.
2:43
And then we'll just stir that up. Just
2:46
about
2:47
one tablespoon of oil in there.
2:52
All right, we're going to set this off
2:53
to the side really quick. Let's talk
2:55
about the onions. Now, I've got a huge
2:58
yellow onion. And what I'm going to do
3:01
is cut it into big circles
3:05
that'll fit on the burger and look
3:07
really delicious. So, I'm going to
3:10
cut them about a/4 of an inch thick.
3:13
and kind of keep them whole. So, just
3:16
take off that outside layer and then
3:19
we'll just set these off to the side.
3:20
You'll need four of them. Let's talk
3:23
about the mushrooms really quick. Now,
3:25
we already got the ones that are
3:26
pre-sliced. And these are the baby
3:28
bella, and they're already pre-sliced.
3:31
So, we're going to use these for the top
3:32
of the hamburger. But, go ahead and have
3:34
these ready. If you're using the whole
3:35
mushrooms, you can just slice them and
3:36
then just have them ready.
3:39
We're going to be using heavy duty foil.
3:42
Just 12 in by 18 in for each sheet. This
3:46
is already just 18 inches right here.
3:48
So, we'll just pull out a sheet. Yep.
3:54
I'll do three more about the same size.
4:00
Three and four.
4:05
We're going to start building our
4:07
packets.
4:08
You're going to need your potatoes, your
4:10
sliced onion, your mushrooms, and you've
4:13
got to have the ground beef. Don't
4:15
forget your seasonings, whatever you're
4:17
going to use. So, what I'm going to do
4:18
is just lay all my packets out and then
4:20
put everything on top of them. So, we'll
4:22
go with that. So, I'm going to clear all
4:23
this out and put all the foil down. Now,
4:26
you want the shiny side down.
4:32
We're going to grab the potatoes first.
4:35
I have a dog underfoot.
4:40
Sorry, Bailey.
4:43
All right. So, I'm going to take my
4:44
potatoes and I'm going to divide them by
4:46
four on each sheet. Just put them in the
4:48
center.
5:04
Now, we're going to take those onion
5:06
slices and we're going to place it right
5:07
on top of the potatoes.
5:13
Make sure everything is centered.
5:20
I'm just going to take some of my
5:21
seasoning,
5:23
put it on the onion.
5:26
Every layer is going to be flavored.
5:30
In a medium bowl, I put in my one pound
5:33
of ground beef. And I'm just going to
5:35
kind of smash it down evenly. And then
5:38
we'll divide it into four sections.
5:42
Now, I'm not going to season the meat
5:44
because it'll be seasoned on the bottom
5:46
side from the onion. And then we'll
5:49
season the top side. And the seasoning
5:51
I'm using already has sea salt in it and
5:53
some pepper. So, we don't need to add
5:56
salt or pepper to this. So, I'm going to
5:58
divide it into fours.
6:01
I put my gloves on. I'm going to go in.
6:08
Just going to kind of roll it into a
6:09
ball. And then we'll flatten it out.
6:12
And then we'll place it on top of the
6:15
onion.
6:34
All right, let's season these up.
6:40
Y'all let me know down below what kind
6:42
of seasoning do you like on your
6:43
hamburgers.
6:49
Now, I've got the sliced mushrooms.
6:51
They're only going on two burgers
6:53
because Thomas loves his mushrooms and
6:56
I'm not a fan. But I'm not going to deny
6:59
him some mushrooms. This is a Swiss
7:01
mushroom burger, by the way. So, we'll
7:03
put these on top of two of them.
7:09
Make him very happy today, right?
7:12
>> Yep.
7:12
>> There he is, you guys. He's speaking to
7:14
you.
7:16
He's behind the camera,
7:18
>> keeping an eye on you. He's keeping an
7:20
eye on me.
7:22
We got that there. We got one more.
7:23
Where you want it? Right there.
7:25
>> Yeah. Where
7:26
>> we'll put it right there. I've got four
7:27
ps of butter. More flavor. We're going
7:31
to put one pat on top of each burger.
7:35
Now, the ones with the mushrooms will
7:36
just go sit on top right on top of the
7:37
mushrooms there.
7:44
Let me show you how to fold these up.
7:46
You're going to take both long edges of
7:48
your foil and bring it up towards the
7:50
center.
7:52
You want them to meet up at the top.
7:56
And then we're going to roll down and
7:59
give them a nice seal
8:02
all the way down to the other ends here.
8:06
Make sure they're nice and tight across
8:08
the top. On the short end, flatten it
8:11
down.
8:14
And then you're just going to roll it a
8:17
few times. Keeps all the juices in, all
8:20
the steam in. Get everything nice and
8:22
cooked.
8:24
Flatten it down and roll it. And then
8:27
what I like to do, get my sheet pan.
8:32
I just lined it with a piece of
8:33
parchment paper. Take your foil packet,
8:36
place it on top. I'm going to do the
8:38
other three and line the sheetpan.
8:42
Should
8:46
look like that. I've got my oven
8:48
preheated at 400°.
8:51
These should bake about 35 to 45
8:54
minutes. Now, the burgers are kind of
8:56
small, so I'm going to be pulling these
8:57
out about the 35 minute mark. Then, I'm
9:00
going to show you how we're going to do
9:01
the cheese part of this. I'm going to
9:03
give this a try for you. I pulled these
9:05
out at the 35 minute mark. What you want
9:07
to do is just take a knife and we're
9:09
going to cut a slit in the center. just
9:12
on the top, not all the way to the
9:14
bottom.
9:18
And then we're gonna open it up. Now, be
9:21
careful because you got steam coming
9:22
out. And we're going to check for dness
9:24
and if we need to put them back in. But
9:26
keep your oven on. And I'll tell you why
9:27
here in just a second. There we go. Look
9:30
at that.
9:32
Woo. Nice and soft with that onion.
9:34
Check your potatoes. Want to be able to
9:37
get that knife all the way through,
9:38
which we did. Nice and soft. Perfectly
9:41
cooked.
9:42
>> All right, what we're going to do is
9:43
open all four of them. I've got some
9:45
Swiss cheese. We do have mushroom Swiss
9:48
burgers, so we got to get the Swiss
9:49
cheese. We're going to place one on each
9:52
burger.
9:56
We're going to pop this back in the
9:57
oven. It's still at the 400° for just a
10:00
minute or two till the cheese melts.
10:03
Y'all look at that. Doesn't that look
10:05
delicious? Now, you can just serve these
10:08
up as a packet on a plate or you can
10:12
pull that out, put it on top of a burger
10:14
bun, and then put the potatoes next to
10:17
it and dress your hamburger up any way
10:19
you want. That's how I'm going to eat it
10:22
on a bun with mayo, a tomato slice. Of
10:26
course, the mushrooms are going to come
10:27
off. I'm going to give my mushrooms to
10:29
Thomas. Got the potatoes right here.
10:32
Nice and tender and flavorful. And I
10:34
added a dill pickle cuz that's what I
10:36
like. All right, you guys. I'm going to
10:37
take a bite.
10:50
That is so tender. The meat is nice and
10:53
juicy, flavorful. Wow, that's delicious.
10:58
Okay, you guys, keep your grilling
11:01
inside in some foil packets
11:04
for the spring or summer. Thumbs up on
11:06
this one, you guys. And if you're new to
11:09
the channel, hit that subscribe button
11:10
down below, everybody. Hit that bell
11:12
notification. That way, you'll know when
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my shows are posted. Don't forget to
11:15
hype and share this video so we can push
11:19
it on out there this summer. All right,
11:21
you guys. I'll see y'all on the next
11:22
episode. Bye.
11:25
Mushrooms or no mushrooms? Which one
11:27
y'all want?
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