Mushroom & Swiss Burger Foil Packets

 

Ingredients Quantity (Makes 4 servings)

For the Packets:

• 1½ pounds ground beef (80/20 for best juiciness)
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups baby potatoes, halved or quartered
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced (white button or cremini)
• 2 cloves garlic, minced
• 4 slices Swiss cheese
• 1 tablespoon Worcestershire sauce (optional)
• 1 tablespoon butter, divided into 4 small pats
• Fresh parsley, for garnish (optional)

Optional Additions

• Chopped onions or bell peppers
• Grainy mustard or Dijon for layering flavor
• Fresh thyme or rosemary sprigs
• A splash of red wine or balsamic vinegar for extra richness
• Turkey or plant-based patties as a leaner or vegetarian swap
• Sliced jalapeños for a spicy twist

Tips for Success

• Use heavy-duty foil or double-layer standard foil to prevent leaks.
• Flatten patties evenly so they cook at the same rate as the vegetables.
• Cut potatoes small to ensure they cook fully in the same time as the burger.
• Add the cheese after cooking, or open the packets during the last few minutes to melt it perfectly.
• Let packets rest for 3–5 minutes before opening to allow juices to settle and steam to release safely.

Instructions

1. Preheat your grill to medium-high heat (400°F/200°C), or preheat oven to the same temperature if baking.
2. In a large bowl, season ground beef with salt, pepper, garlic powder, and onion powder. Form into 4 equal patties.
3. In another bowl, toss baby potatoes with olive oil, salt, and pepper.
4. Tear 4 large sheets of foil (about 12–14 inches long).
5. In the center of each sheet, place a portion of the potatoes. Top with a beef patty.
6. Mix sliced mushrooms with garlic and a drizzle of olive oil, then divide among the packets on top of the patties.
7. Drizzle Worcestershire sauce (if using) over each burger and add a small pat of butter on top.
8. Fold and seal each foil packet tightly to trap steam.
9. Place packets on grill or in oven for 25–30 minutes, turning halfway through, until potatoes are tender and burgers are cooked through (160°F internal temp).
10. Carefully open packets, top each burger with a slice of Swiss cheese, and re-seal or broil briefly to melt.
11. Garnish with fresh parsley if desired, and serve directly from the foil.