Street Tacos

These street tacos are not only delicious, but are so fun to eat!  It's a perfect recipe for a busy schedule because you can get the meat marinating earlier in the day, and it's quick to cook up when you're ready.  I like to serve them with Mexican Rice, and tortilla chips & guacamole.  Some of my kids put the rice and the guacamole in the taco too!  Also super yummy!  When I make this for my family I do one recipe of steak, and one of chicken.  We need 3 lbs of meat to serve about 8-9 people. 

2 tablespoons gluten free soy sauce or tamari sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon avocado oil
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano

1 1/2 pounds steak or chicken, cut into 1/2 inch pieces

1 tablespoon avocado oil

12 mini corn tortillas
red onion, diced
1/2 bunch of cilantro, diced
1 lime, cut into wedges

In a large ziploc bag, combine soy sauce, lime juice, 1 tablespoon avocado oil, garlic, chili powder, cumin and oregano.  Mix together.

Add steak or chicken and marinade in the fridge for 1 to 4 hours.  Turn the bag occasionally.

Heat 1 tablespoon avocado oil in a large skillet over medium high heat.  At steak or chicken and cook until meat is done.

Serve in a warm corn tortilla topped with red onion, cilantro and lime juice if desired.  Enjoy!

Korean Beef Bowl

This is a quick and easy meal to throw together last minute, and it tastes amazing!  My kids love it!  You can serve it with just beef and green onions, or you can add vegetables!  You can saute some squash & carrots or whatever you have in your fridge, or just buy a bag of frozen mixed veggies!  

1 lb hamburger

3 cloves garlic, minced

1/4 cup brown sugar, packed

1/4 cup GF soy sauce 

2 teaspoons sesame oil

1/4 teaspoon ground ginger

1/2 teaspoon crushed red-pepper flakes (optional)

2 green onions, sliced (optional)

1 lb frozen mixed vegetables

In a small bowl whisk together brown sugar, soy sauce, sesame oil, ginger and red pepper flakes.  

Brown hamburger in a large skillet.  When it's almost done, add the garlic.  When browned, drain excess fat if needed.  

Add the sauce and green onions to the meat and simmer 3 - 5 minutes.  If you're adding vegetables, add them when you add the sauce and cook until the vegetables are tender.  

Serve over rice.

Note:  If you double this recipe, don't double the sesame oil until you taste it to see if it needs it.

Pressure Cooker Pot Roast

The pressure cooker is my new favorite way to make pot roast!  It's so tender and delicious!  The seasonings in this recipe are spot on and the flavor of the gravy comes out perfect!

3 - 3 1/2 lb beef roast
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1 - 2 small onions, quartered
2 tablespoons butter
1 tablespoon balsamic vinegar
1 tablespoon GF Worcestershire sauce
2 cups water
2 GF beef bouillon cubes

Mix together salt, Italian seasoning, garlic powder, onion power and pepper on a plate.  Roll roast into seasoning mixture.  Turn pressure cooker on to the saute setting and heat 1 tablespoon olive oil until hot.  Sear roast on all sides for 30-60 seconds.  Remove roast and set aside.  Deglaze bottom of pan with butter and add onions.  Saute onions.  Add balsamic vinegar, Worcestershire sauce, water and beef bouillon cubes.  Turn off pressure cooker.  Place pressure cooker trivet on top of onions and put roast on trivet.  Cook on meat/stew setting for 70 minutes.  Let it natural release for at least 20 minutes.

My family likes carrots cooked with pot roast, so at this point I pull out the pot roast and cover it with tinfoil.  I add a large bag of baby carrots to the liquid and set the pressure cooker to cook on high for 4 minutes.  Release manually and remove carrots.

Use the juices to make gravy.  Remove the onion pieces.  Turn pressure cooker on to saute.  Make a cornstarch slurry with corn starch and water.  Add slurry to the boiling liquid until the gravy is the consistency you like.  Salt and pepper to taste.  (I make the gravy by taste and will add salt, pepper, beef bouillon, and water according to taste.  If it needs more flavoring I add beef bouillon.  If it's too strong I add water, then possibly more cornstarch slurry to get it back to the thickness I like.)

Beef Enchiladas with Red Sauce

This is my family's new favorite enchilada recipe!  Thanks to my neighbor Emily Flynn!  The flavor of the meat, combined with the cheese's and sour cream is delicious!  The Pepper Jack cheese adds a little touch of heat, but isn't too spicy at all.  We're going to double the batch for our family next time because we have a house full of teenage boys, who love it!  Don't be afraid of the amount of ingredients.  It's really quick to put together.

1-2 tablespoons extra virgin olive oil                                                

1 lb ground beef                                                                                          

1 medium onion, minced                                                                                           

3 cloves garlic, pressed                                                                             

1 green pepper, finely chopped                                                          

1 tablespoon chili powder                                                                     

2-3 teaspoons cumin                                                                                  

½ teaspoon coriander                                                                               

½ teaspoon oregano

½ teaspoon pepper

¾ teaspoon salt
1 cup sour cream, plus more for garnish if desired

Juice of 1 lime – a small squirt

1 cup shredded Pepper Jack cheese (or any cheese)

2 tablespoons chopped parsley or cilantro, plus more for garnish

1 8 ounce can tomato sauce

10-12 small gluten free tortillas or corn tortillas

1 – 2 (10 ounce) cans of your favorite red enchilada sauce  (I like Old El Paso)

2 cups shredded cheddar or Colby Jack cheese

Preheat oven to 350º.  Heat oil in a large skillet over medium heat.  Add ground beef, onion, garlic, green pepper, chili powder, cumin, coriander, oregano, black pepper, and salt and cook until onion is translucent and the meat is fully cooked.  Removed from heat.

Stir in sour cream, lime juice, Pepper Jack cheese, parsley or cilantro, and tomato sauce.  Place ¼ cup filling on each tortilla, roll up, and place in pan.  Top with enchilada sauce and then cheddar or Colby Jack cheese.  Bake uncovered 20-25 minutes, or until cheese is melted and bubbly.  Serve with a dollop of sour cream and chopped parsley or cilantro, if desired. 

Pressure Cooker Beef Stew

I love a nice warm bowl of Beef Stew on a cold winters day!  This recipe is great because you can serve it as a stew, or as a gravy over mashed potatoes!  It's adapted from a recipe by Wendy Paul.

2 pounds stew meat
28 ounces crushed tomatoes, (or stewed tomatoes that have been blended)
1 cup light grape juice
2 cups sliced carrots, (1/2 inch slices)
1 cup celery, diced
1 medium onion, diced
1 GF beef bouillon cube
1 cup water
2 bay leaves
1 teaspoon minced garlic
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
Mashed potatoes (optional)

Place stew meat in electric pressure cooker.  Add tomatoes, grape juice, carrots, celery, and onion.  Dissolve 1 GF beef bouillon cube in 1 cup of water by placing in microwave for 1 minute on high.  Pour the broth in the pressure cooker.  Add bay leaves, garlic, oregano, basil, salt and pepper. 

Place lid on top and secure.  Cook on high pressure for 25 minutes.  When time expires, let the pressure release naturally for 10 minutes, then use the quick release method.  Put stew on simmer. 

In a small bowl mix the cornstarch and water.  While stirring, gradually pour into the stew to thicken.  Serve in a bowl as a stew, or over mashed potatoes.

Pressure Cooker Mongolian Beef

I can't say enough about how much fun I'm having with my electric pressure cooker.  This recipe is definitely becoming a "regular".  The meat is so tender and delicious!  When I made this the other day, my son walked in and asked, "what smells so good?"  He said, "it smells like a fancy restaurant!"  Woo hoo!  It makes me happy when my kids love dinner!  I got this recipe from Pressure Cooking today, and made it gluten free.  Here's the link.

2 pounds flank steak, cut into 1/4 inch strips
1 tablespoon canola oil
4 cloves garlic, minced
1/2 cup gluten free soy sauce
1/2 cup water
2/3 cup brown sugar
1/2 teaspoon minced fresh ginger
2 tablespoons cornstarch
3 tablespoons water
3-4 green onions, sliced

Season beef with salt and pepper.  Put oil in the pressure cooker and select browning.  When oil is hot, brown the meat in batches until all meat is browned.  Transfer meat to a plate when browned.

Add the garlic and saute for 1 minute.  Add soy sauce, 1/2 cup water, brown sugar and ginger.  Stir.  Add browned beef.  Select high pressure, cook for 12 minutes, then use the quick pressure release.

In a small bowl combine the cornstarch and 3 tablespoons water and stir until smooth.  Add cornstarch mixture to the beef and stir.  Select simmer and bring to a boil, stirring constantly until the sauce thickens.

Stir in green onions and serve with rice.

Fire Tacos

This summer I was blessed to be able to attend our church's girls camp for young women!  It was an awesome experience and one I will never forget!  One night one of the wards served us Fire Tacos.  These tacos are famous!  It is tradition to have these every year at girls camp.  Now I know why!  They are so amazing!

I was a little concerned about whether I would be able to eat them not knowing if they were gluten free or not.  One of the girls in the ward was also gluten free so they took all the precautions!  It was there that I was introduced to Mission's Gluten Free Tortillas!  What a find!  It's so nice to have a tortilla that isn't corn!  You've got to try them!

So this recipe is kind of like a taco bar.  I'm not going to include specific ingredients, just how it's put together.  Use your favorite recipes for beans and meat.

At girls camp we cooked them in the fire, but at home you can also cook them on a BBQ.  I think they'd work fine in the oven too.

Here's what you need:

tinfoil

Mission Gluten Free Tortilla's

taco shells

beans

cheese

taco meat (ground beef or chicken)

lettuce

tomatos

guacamole

sour cream

1.  Get a large piece of tinfoil and place your "flour" tortilla on it.

2.  Spread beans on the tortilla and sprinkle with cheese.  

3.  Get a taco shell and put your meat inside and sprinkle with more cheese.

4.  Wrap up the whole taco in the tin foil.  Add a second piece of tinfoil and wrap again.

5.  Place in the fire or on the BBQ for a few minutes, to melt the cheese.  (You want to have your meat and beans already warm.)

6.  Open up your taco and add lettuce, tomato, sour cream and guacamole.  Enjoy!

Philly Cheesesteak Sandwiches

I love Philly Cheese steak sandwiches!  They're great to fix for my family because they are super fast to throw together on a busy night.  If I make them for my non-gluten free kids, I just buy some rolls from the grocery store.  For me, I like to use Udi's multi grain bread.  I prefer using just one slice.

Roast Beef, sliced from the deli
Green pepper, sliced
Red pepper, sliced
Onion, sliced
2 tablespoons butter
Salt and Pepper
Udi's gluten free multi grain bread
Provolone or Swiss cheese, sliced

Melt butter in a skillet.  Add sliced peppers and onions and season with salt and pepper.  Fry until tender, then take off the heat.

Heat a few slices of roast beef either on the stove, or in the microwave.

Toast a slice of bread.  Place a few slices of roast beef on top.  Add peppers/onions, then a slice of cheese.  Place in the oven and broil on high, until the cheese melts.  Watch it carefully because it only takes about a minute.

Enjoy!

Crockpot Soft Tacos

One of my quick go-to-recipes is Taco's.  I wanted something quick, but that could make ahead and cook in the crockpot for a few hours, so I came up with this recipe.  It's great!  I made it at 4 pm, stuck it in the crockpot, ran to my son's basketball game and it was ready to eat when we got home!

I was going to use refried beans but I didn't have any in my pantry, so I just used kidney beans and mashed them up.  Use whatever you've got!  It's a little bit spicy, but wasn't too spicy for most of my kids (2 year old was the exception.)  If you want to make it really mild, just substitute a can of diced tomatoes for the can of diced tomatoes and green chilis.

I've found that corn tortillas are delicious if they are heated in a pan on the stove.  I'm not a fan of cold or microwaved corn tortillas - yuck!  Anyway, heat up the tortilla's and assemble your taco with your favorite toppings!  We love it topped with our favorite Guacamole recipe!

1 lb hamburger
1 can kidney beans, drained and rinsed
2 cans black beans, drained and rinsed
1 can tomato sauce
1 can tomatoes with green chili's
1/4 cup or 1 package taco seasoning  (I prefer McCormick)

Corn tortillas
lettuce
cheese
guacamole
tomatoes
slice olives

Brown hamburger and season with salt and pepper.  While cooking the meat, drain and rinse kidney beans and put in crockpot.  Smash kidney beans with a potato masher.  Add the following ingredients to the beans in the crockpot:  cooked hamburger, drained & rinsed black beans, tomato sauce, diced tomatoes with green chili's and taco seasoning.  Stir together.  Cook on low for 2 - 3 hours.  Serve with your favorite taco toppings!

Hungarian Goolash

I'm currently the Relief Society Emergency Preparedness specialist in my LDS ward.  One goal I have is to help women come up with meals that they can have on hand in case of emergency.

I've started putting together some meal ideas that I can have on hand for a 3 month supply of food.   This one is perfect for it!  It is a quick meal I can put together with the food in my pantry, plus ground beef.  The recipe calls for 1 lb of hamburger which is what I will usually use, because I have a freezer full of ground beef.  Although, I am in the process of finding some canned beef that is gluten free that I can have in my food storage.  This would be a good recipe to use it with.

This recipe reminds me of the days as a young wife, prior to Celiac disease when I would cook "Hamburger Helper" after a long day at school.  I have to say this is WAY better than my memories of "Hamburger Helper," but the same idea.  Plus, my kids love it!

1 lb ground beef
1/2 onion, minced or 2 tablespoons dehydrated onion flakes
1 clove garlic, minced
1 cup water
1 cube GF beef bouillon cube
3/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1/2 teaspoon salt
2 teaspoons paprika
1/2 teaspoon dry mustard
dash cayenne pepper
1/4 cup water
2 tablespoons featherlight flour
3 cups dry GF pasta

Cook pasta, according to directions.  In a large skillet, brown hamburger, onions, and garlic.  Season with salt and pepper.  Add water, bouillon, ketchup, Worcestershire sauce, brown sugar, salt, paprika, dry mustard,  and cayenne pepper.  Simmer about 10 minutes.  Mix flour and water.  Stir into beef mixture, and simmer until thickened.  Drain pasta and combine everything!

Beefy Vegetable Noodle Soup

This hearty soup is colorful and delicious!  It's a one pot meal that is quick to put together.  I love that it uses leftover roast beef and gravy!  My kids aren't huge into soups, but they all loved this one!  It is also perfect to grind up into baby food because it full of veggies, meat and noodles.  My baby loves it as much as anyone!  It is adapted from Valerie Phillips "Beef Vegetable and Noodle Soup" in her Soup's On! cookbook.  (Which is a great find!  It has a lot of soup recipes that are naturally gluten free, or easily adaptable.)

2 cups leftover roast beef, diced
1/2 cup leftover gravy (GF of course!)
1 (16 ounce) pkg frozen mixed vegetables
2 cups frozen diced O'Brien-style hash browns
1 (14.5 ounce) can petite-diced tomatoes
1 tablespoon dried onion
6 beef bouillon cubes (Western Family is gluten free)
1 bay leaf
1 teaspoon sugar
6 cups water
salt to taste
pepper to taste
2 cups GF brown rice spiral pasta

Put everything except the salt, pepper and pasta into a large pot.  Bring to a boil.  Add pasta and cook until tender, stirring occasionally.  Season to taste with salt and pepper.  Take out bay leaf prior to serving.

Meatball Curry

The first time I had this my sister made it for me.  I was a little skeptical; meatballs + curry?  I can't tell you what a pleasant surprise it was!  Wow!  I was impressed!  I love the delicious flavors of this meatball curry!  The spices combine so well together to make a flavorful dish.  It's easy to put together and my kids gobble it up!  Prepare all of your ingredients first before you begin cooking so you're ready to add them while cooking.

The original recipe is from Aarti Sequeira on Food Network.  You can find that here.  I make smaller meatballs than she recommends so there are more meatballs for my kids.  I also cut down on the cayenne pepper so it's not too hot.  I omit the water so the sauce is a little thicker as well.

Meatballs:

1 pound ground beef
1 green Serrano chile or Anaheim chile, minced
2 teaspoons minced fresh ginger
2 tablespoons minced fresh cilantro
1 teaspoon salt

Curry:

3 tablespoons coconut oil or canola oil
1/2 teaspoon brown or black mustard seeds
1 cup onions, minced
5 cloves garlic, minced
1 (1-inch piece) ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 medium tomatoes, finely diced
1 (14-ounce can) coconut milk
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
2 teaspoons lime juice (about half a lime)

For the meatballs:  

In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined.  Make 32 balls.  Divide the mixture in half and place on 2 paper plates.  Make 16 balls with each portion. 

For the curry:

In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.

When the spluttering subsides, add the onions, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.

Add the coconut milk, and salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, about 15 minutes.

To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice or over spaghetti!

Hamburger Gravy over Rice or Noodles

This is a quick meal that I like to make when I haven't really planned ahead.  I always have the ingredients, and it's simple to make.  I just throw some rice in my rice cooker, make the gravy and there you go - dinner is served!  My kids like it too!  You can also serve it over pasta.

1 pound hamburger
1 medium onion, minced
salt and pepper to taste
3 tablespoons featherlight
2 cups water
3 beef boullion cubes

Brown hamburger and onions.  Season with salt and pepper.  Sprinkle flour on top of cooked meat.  Stir and cook for 1 - 2 minutes.  Pour in water and stir.  Add beef bouillon cubes.  Stir every minute or two, until thickened.  Serve over rice or noodles.

Meatloaf

My kids gobble up meatloaf whenever I make it.  I like to cook it in a muffin tin, because it only takes 20 minutes to cook, and each person has their own individual meatloaf!  It's simple and saves time.  My family loves meatloaf with Meatloaf Sauce!

1 1/2 pounds hamburger
2 tablespoons dehydrated minced onion
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup GF oatmeal

Preheat oven to 375º.  Rehydrate the minced onion in water, then drain off excess water.  Add all ingredients in a bowl and mix together with your hands.  Put meatloaf in muffin tins.  Bake at 375º for 20 minutes.  Serve with meatloaf sauce.  Makes about 12.

Notes:  I use Lea and Perkins Worcestershire sauce because it's gluten free.
            The oatmeal stretches the meatloaf a little.  You don't have to use it, but I like to.

Cheeseburger Soup

When I first heard about this soup I had my doubts!  Cheeseburger soup with ketchup and mustard?  What?  But I have to say, it's actually delicious!  It's crazy how it really does taste similar to a cheeseburger!  It's a hearty soup with a yummy flavor!  You have to try it!

1 lb hamburger
1 cup onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 garlic clove, minced
3 cups chicken broth
2 cups potatoes, peeled, diced
1 teaspoon basil
3 tablespoons butter
1/4 cup featherlight flour
1 1/2 cups milk
2 cups Cheddar cheese, grated
1/4 cup ketchup
2 tablespoons mustard
salt & pepper to taste

Brown hamburger, onion, celery, carrots and garlic.  Season with a little salt & pepper.  Stir in broth, potatoes and basil.  Bring to a boil; reduce heat and simmer 10 - 12 minutes or until potatoes are cooked through.  In a separate saucepan melt butter.  Whisk in flour and heat through.  Add the milk and stir until smooth. Add the milk mixture to the soup and bring to a boil.  Reduce heat to a simmer.  Add cheese, ketchup, and mustard, stirring until the cheese is melted.  Add salt and pepper to taste.  You can serve this with chopped pickles, or relish!

Note:  I just make my chicken broth with water and 3 chicken bouillon cubes.

Shepherd's Pie

This is an excellent recipe to use with leftover mashed potatoes!  It's quick and easy!  I like that it's a one dish meal; a great casserole!

1 pound hamburger
1 small onion, diced
salt & pepper
3 tablespoons featherlight flour
2 cups water
3 beef bouillon cubes
1 quart green beans, drained
mashed potatoes
cheese

Preheat oven to 375º.  Brown hamburger and onions, seasoning with salt and pepper.  Sprinkle flour on top of cooked meat.  Stir and cook for 1 - 2 minutes.  Pour in water and stir.  Add beef bouillon cubes.  Stir every minute or two, until thickened.  Add green beans, and mix together until heated through.  Pour beef and green bean gravy into a greased 9 x 13 inch casserole dish.  Top with mashed potatoes.  Bake at 375º for about 20 minutes, or until potatoes are heated through.  Remove from the oven, and immediately top with shredded cheddar cheese.

Sweet and Sour Meatballs

These meatballs are delicious!  The flavor is amazing; sweet and tangy!  The recipe comes from the Lion House.  Double batches work great.

1 to 1 1/2 pounds lean ground beef
3/4 cup gf oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
dash of pepper
1 teaspoon Worcestershire sauce

Preheat oven to 350º.  Combine all ingredients; mix well.  Form into about 12 balls, each about 2 inches in diameter.  Place in casserole dish.  Cover with sauce (below).  Bake at 350º for about 30 minutes.  Make 6 to 8 servings, 2 large meatballs each.

Sauce

1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup barbecue sauce (make sure it's gf)
1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly.  Heat and pour over meatballs.

Tator Tot Casserole

I like this dish because it's quick to put together, and everyone enjoys it - kids and adults alike!

 

1 lb hamburger
3 tablespoons featherlight flour
2 cups water
3 gf beef bouillon cubes
1 quart green beans, drained
Tator Tots, frozen (Ore-Ida is gluten free)
McCormick Season All seasoned salt

Preheat oven to 450º.  Brown hamburger and season with salt and pepper.  Stir in the featherlight flour.  Cook and stir for about 1 minute, then stir in the water.  Add the beef bouillon cubes, and simmer for about 5 minutes, until the bouillon is dissolved and the gravy is thickened.  Add green beans and mix.  Pour into a greased 9 x 13 casserole dish.  Top with frozen Tator Tots.  Season the Tator tots with seasoned salt.  Bake for 20 minutes.

Pot Roast with Carrots

This is a our favorite Sunday meal!  It's cooks all day while we're at church.  I serve it with mashed potatoes and gravy.  I use the drippings from the roast, add water and beef bouillon and thicken it with a corn starch and water mixture.

3 1/2 pound beef roast
1 large onion, quartered
salt & pepper
garlic powder
3 bay leaves (optional)
baby carrots

Place the roast in the crockpot.  Season with salt and pepper, and a little bit of garlic powder.  Put 3 bay leaves on the roast.  Add the onion quarters.  Cook on high for 2 hours.  Add the baby carrots, and season with salt and pepper.  Turn down to low and cook for 6 - 7 more hours.  Use drippings to make gravy.

Tin Foil Dinners

Tin Foil Dinners are a family favorite!  We eat them all year long, cooking them in the oven.

Potatoes, peeled and cut up
Carrots, sliced
1 thick slice of an onion
1 tablespoon butter
salt and pepper
Hamburger patty
Montreal Steak Seasoning

Spray a large piece of heavy-duty aluminum foil with non-stick cooking spray.    (Use foil 3 times the width of the food.)  Place potatoes, carrots, and onion on tin foil.  Salt and pepper them.  Place butter on top.  Place hamburger patty on top.  Sprinkle with Montreal Steak Seasoning.  

Fold sides up creasing foil at edge of food.  Keeping edges together make a 1/2" - 1" fold and crease.  Fold 2 - 3 times - leaving enough room in packet for food expansion and steaming during cooking.  Smooth ends flat, make four small triangle folds on each end from the edge of food to the edge of foil.  Fold ends of foil in using 1/2" folds.

If not using heavy-duty foil, wrap dinner again with another piece of aluminum foil.

Bake in oven at 350º for 1 hour.  You may also cook this in hot coals, for about 1 hour, turning every 15 minutes.