Mushroom & Swiss Burger Foil Packets

Here is a delicious and easy recipe for Mushroom & Swiss Burger Foil Packets. This is a fantastic method for a hassle-free dinner, whether you’re camping, grilling out, or just want to minimize cleanup. The juices from the mushrooms and onions keep the burger incredibly moist, and the Swiss cheese melts to perfection right in the packet.

Mushroom & Swiss Burger Foil Packets

These packets are a complete meal in one, with the juicy burger patty topped with savory mushrooms and onions, all smothered in melted Swiss cheese.

Ingredients (Serves 4)

• 1.5 lbs (680g) ground beef (80/20 is ideal for juicy burgers)

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and freshly ground black pepper, to taste

• 8 oz (225g) cremini or white mushrooms, sliced

• 1 large yellow or sweet onion, thinly sliced

• 2 tablespoons unsalted butter, cut into small pieces

• 1 tablespoon olive oil

• 4-6 slices Swiss cheese (enough to cover each patty)

• 4 burger buns, for serving (optional)

• Optional additions: A splash of beef broth or dry sherry for extra moisture, fresh thyme sprigs.

Instructions

Step 1: Prep your materials

1. Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). If you are camping or using an oven, you can also cook these over a campfire or in a 400°F (200°C) oven.

2. Tear off four large sheets of heavy-duty aluminum foil, roughly 12×18 inches each. If using standard foil, double up the sheets for extra strength.

Step 2: Make the patties

1. In a large bowl, gently combine the ground beef, Worcestershire sauce, garlic powder, and onion powder. Be careful not to overwork the meat, or the burgers will be tough.

2. Divide the meat into 4 equal portions and shape them into oval or round patties, about 3/4-inch thick. They will shrink slightly as they cook.

3. Season both sides generously with salt and pepper.

Step 3: Assemble the packets

1. In a medium bowl, toss the sliced mushrooms and onions with the olive oil and a pinch of salt and pepper.

2. Lightly spray or brush the center of each foil sheet with a little oil to prevent sticking.

3. Place a burger patty in the center of each foil sheet.

4. Top each patty with an equal portion of the mushroom and onion mixture.

5. Dot the top of the mushrooms and onions with the small pieces of butter. This adds richness and helps everything steam beautifully.

6. If using, add a sprig of fresh thyme or a teaspoon of beef broth to each packet for extra flavor.

Step 4: Seal and cook

1. To seal the packets, bring the two long sides of the foil together over the food and fold them down tightly in a series of locked folds until the fold is flat against the food. Then, fold up the short ends tightly to create a completely sealed packet. Make sure to leave a little room inside for steam to expand.

2. Place the packets on the preheated grill, seam-side up.

3. Close the lid and cook for 15-20 minutes. The exact time will depend on the thickness of your patties and the heat of your grill. For a medium burger, aim for 18 minutes.

4. Carefully open one packet (watch out for the hot steam!) to check for doneness. If the burger needs more time, simply reseal and cook for another 2-3 minutes.

Step 5: Add cheese and rest

1. Once the burgers are cooked to your liking, carefully open the packets. The tops will be steamy and wet.

2. Place 1-2 slices of Swiss cheese on top of each burger patty, letting it rest on the mushrooms.

3. Leave the packets open and return them to the grill (or a safe spot near the heat) for another 1-2 minutes, just until the cheese is melted.

4. Carefully slide the contents of each packet onto a plate or bun. Be sure to pour all those delicious juices over the top!

Serve immediately and enjoy your juicy, flavorful Mushroom & Swiss burgers with minimal cleanup!