why make this recipe
Mushroom & Swiss Burger Foil Packets are a fantastic meal option for any occasion. They are simple to prepare, packed with flavor, and can easily be cooked on the grill or in the oven. This recipe is perfect for family dinners, cookouts, or even camping trips. By cooking everything in foil, you save time on cleanup while ensuring that all the juices and flavors stay sealed inside.
how to make Mushroom & Swiss Burger Foil Packets
Ingredients:
- 1 lb ground beef (form 4 patties)
- Salt & pepper, to taste
- 1 tsp garlic powder
- 4 slices Swiss cheese
- 1 cup mushrooms, sliced
- 1 tbsp butter
- 1 red bell pepper, sliced into rings
- 1 lb baby potatoes, halved
- 1 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- Optional: minced garlic, for extra flavor
Directions:
- Preheat the grill or oven to 400°F (200°C).
- In a skillet, sauté mushrooms in butter until browned. Set aside.
- Toss halved potatoes with olive oil, salt, pepper, and garlic powder.
- Lay out 4 large sheets of foil. Place a red pepper ring in the center, then add a seasoned burger patty.
- Top the patty with mushrooms and Swiss cheese. Add the potatoes around the patty.
- Fold the foil packets tightly and grill or bake for 25–30 minutes, until the potatoes are tender and the burgers are fully cooked.
- Carefully open the foil, garnish with parsley, and serve hot.
how to serve Mushroom & Swiss Burger Foil Packets
Serve the Mushroom & Swiss Burger Foil Packets hot off the grill or out of the oven. You can enjoy them as is or with your favorite condiments like ketchup, mustard, or mayonnaise. A side salad or corn on the cob can be a great addition to the meal as well.
how to store Mushroom & Swiss Burger Foil Packets
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Make sure to separate the components if needed. To reheat, you can use the microwave or place them back on the grill or in the oven until warmed through.
tips to make Mushroom & Swiss Burger Foil Packets
- Try adding other vegetables, such as zucchini or onions, to customize your packets.
- Use lean ground beef or turkey for a healthier option.
- Make sure to seal the foil packets well to keep all the flavors inside.
- For a bit of spice, add jalapeños or sprinkle some hot sauce over the burgers before sealing.
variation
You can easily adjust this recipe by using different types of cheese, such as cheddar or provolone. For a vegetarian option, replace the ground beef with veggie patties. You can also switch out the baby potatoes for sweet potatoes for a different taste.
FAQs
1. Can I cook these without a grill?
Yes, you can bake them in the oven at 400°F (200°C) for the same amount of time.
2. What if I can’t find Swiss cheese?
You can substitute Swiss cheese with any melty cheese like mozzarella or cheddar.
3. Can I freeze the prepared packets?
Yes, you can freeze the foil packets before cooking. Just thaw them in the refrigerator before grilling or baking.
Mushroom & Swiss Burger Foil Packets
Ingredients
For the burgers
- 1 lb ground beef Form into 4 patties
- to taste Salt & pepper
- 1 tsp garlic powder
- 4 slices Swiss cheese
- 1 cup mushrooms, sliced
- 1 tbsp butter For sautéing mushrooms
- 1 lb baby potatoes, halved
- 1 tbsp olive oil For tossing with potatoes
- 1 tbsp fresh parsley, chopped For garnish
- Optional: minced garlic For extra flavor
For serving
- Condiments like ketchup, mustard, or mayonnaise Optional
- Side salad or corn on the cob Optional
Instructions
Preparation
- Preheat the grill or oven to 400°F (200°C).
- In a skillet, sauté mushrooms in butter until browned. Set aside.
- Toss halved potatoes with olive oil, salt, pepper, and garlic powder.
- Lay out 4 large sheets of foil. Place a red pepper ring in the center, then add a seasoned burger patty.
- Top the patty with mushrooms and Swiss cheese. Add the potatoes around the patty.
Cooking
- Fold the foil packets tightly and grill or bake for 25–30 minutes, until the potatoes are tender and the burgers are fully cooked.
- Carefully open the foil, garnish with parsley, and serve hot.