Tin Foil Dinners

Tin Foil Navigator

One of the things I like about camping is the food. It's so simple. In it's most primitive setting, it's just cutting up some vegetables, adding meat and seasoning, and wrapping in foil to place near the campfire. That translates to those nights at home, when you just don't feel look cooking and you want to let the grill do all of the work!


The Recipe

The Tools:

• Grill, Gas or Charcoal
• Tin Foil

The Ingredients

• 3 Potatoes, Chopped
• 3 Carrots, Peeled and Chopped
• 1 Onion, Diced
• 1 lb Ground Beef
• Seasoning Salt
• Pepper

The Method

This recipe will me 3 to 4 servings. Start by getting 3 to 4 large pieces of tin foil. Fill up each piece of foil evenly with the meat and veggies. Season with seasoning salt and pepper. Wrap up with the foil. I like to cook these on the top rack of the grill at around 350 to 400 degrees for 15 to 20 minutes a side. Grab some paper plates and open the foil right on the plate!

Happy eating!

Avocado Chile Burger with Crispy Onion Straws

Hatch Green Chile Burger

This recipe goes back to my days as the Houston Barbecue Examiner. In honor of Hatch Green Chile Month we used hatch green chiles instead of the serranos and jalapenos. I'll post both recipes below.


The Original Recipe:

• 2 pounds ground beef 
• 3 serrano peppers, seeded and minced 
• 3 jalapeño peppers, seeded and minced
• 2 garlic cloves, minced 
• 1 teaspoon ancho chile powder (optional)
• salt and pepper to taste
• 1 avocado, pitted and sliced
• 1 onion, halved and sliced
• ½ cup flour
• ½ cup breadcrumbs
• 1 tablespoon cornstarch
• salt and pepper
• 1 egg
• ½ cup milk 
• peanut oil

Combine ground beef with peppers, garlic, salt and pepper and divide into four equal patties. For a more southwestern flavor, add 1 teaspoon of ancho chile powder. The secret to a good, juicy burger is to get a good sear, so make sure the grill is hot. To reach desired doneness without burning, it may be necessary to move the patties away from the heat after both sides have been seared.

Crispy Onion Straws

In one bowl, combine flour, salt, and pepper. In a second bowl combine breadcrumbs, cornstarch, salt, and pepper. In a third bowl, combine the egg and milk. Dust the onions in the flour and wash in the egg mixture, and then cover with breadcrumbs. Transfer the onions to a pot with about an inch of hot peanut oil. Remove the onions to a paper towel once they have become golden brown.

Assemble the burgers in Kaiser rolls, topping the grilled patties with sliced avocado and crispy onion straws.

The New Recipe:

• 2 pounds ground beef 
• 2 hatch green chilies, seeded and minced
• 2 garlic cloves, minced 
• salt and pepper to taste
• 1 avocado, pitted and sliced
• 1 onion, halved and sliced
• ½ cup flour
• ½ cup breadcrumbs
• 1 tablespoon cornstarch
• salt and pepper
• 1 egg
• ½ cup milk 
• peanut oil
• Ranch dressing

Hatch Green Chile Burgers on the Grill

Combine ground beef with chilies, garlic, salt and pepper and divide into four equal patties. Put the patties on the grill to cook. Make sure the grill is hot to seal in the flavor. I'll end up moving the patties around to make sure they all get cooked evenly. 

In one bowl, combine flour, salt, and pepper. In a second bowl combine breadcrumbs, cornstarch, salt, and pepper. In a third bowl, combine the egg and milk. Dust the onions in the flour and wash in the egg mixture, and then cover with breadcrumbs. Transfer the onions to a pot with about an inch of hot peanut oil. Remove the onions to a paper towel once they have become golden brown.

Assemble the burgers in Kaiser rolls, topping the grilled patties with sliced avocado and crispy onion straws. Finish with some ranch dressing. 

Scientific way to make hamburger patties - Business Insider

Seems like a lot of extra work, but may be worth a try!



Scientific way to make hamburger patties - Business Insider:



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