If you’re a fan of burgers and looking for a delicious twist to your camping menu, look no further than these Aioli & Mushroom Burgers with Tornado Potatoes! These mouth-watering burgers, made on our Otzi Ember grill, are a perfect combination of juicy beef, earthy mushrooms, and creamy garlic aioli sauce that will satisfy your cravings and leave you wanting more. 

This recipe also adds some arugula for a fresh, bright flavor and a nice crunch to the overall texture of the burger. The slightly peppery taste of the arugula pairs perfectly with the rich and savory flavors of the burger, creating a delicious flavor combination that is both satisfying and refreshing. Arugula is high in vitamins and minerals and low in calories, so it’s also a great healthy addition to your burger.

To add the arugula, simply wash and dry the leaves and place a handful on top of the bottom bun before adding the burger patty and other toppings. The arugula will wilt slightly from the heat of the patty, but will still retain its crunch and fresh flavor.

The tornado potatoes are a fun and unique way to enjoy your favorite campfire side, and dipping the tornado potato rings in the garlic aioli is a match made in heaven. The crispy, spiral-shaped potato rings are the perfect vessel for the rich and tangy flavors of the garlic aioli. The creamy and smooth texture of the aioli complements the crunchy exterior of the potato rings, creating a delightful contrast of textures in each bite. 

And don’t forget the perfect bun! This recipe uses a ciabatta bun; a traditional Italian bread known for its crusty exterior and soft, chewy interior. This type of bun is perfect for burgers as it has a strong structure that can hold all the toppings without getting soggy or falling apart. 

The crusty exterior of the ciabatta bun also adds a delicious texture to the burger. When grilled, the outer layer of the bun becomes slightly crispy and provides a satisfying crunch with each bite. The soft and chewy interior of the bun also absorbs the juices from the burger and the toppings, creating a harmonious blend of flavors. It’s a simple yet delicious way to make your meal feel more gourmet and restaurant-worthy.

Our Otzi flat pack grills allow you to multitask and cook multiple ingredients for this recipe at once. You can easily cook the burgers, mushrooms, and tornado potatoes all at the same time, without the need for multiple pots and pans. 

The slots on the grill plate provide an even and consistent heat source, allowing you to cook the burgers to perfection while simultaneously grilling the mushrooms and cooking the tornado potatoes on the skewers beneath the grill plate, to achieve the ideal level of char and crispiness.

The compact size and portability of our Otzi camp grills make it easy to set up in any outdoor setting, whether it’s at a campsite or in your backyard. You can easily move the grill to the most convenient spot, and you don’t need to worry about finding a nearby electrical outlet or using propane tanks.

Whether you’re a seasoned camper or a beginner, this recipe is easy to follow and is sure to impress your fellow campers. So, fire up the grill and get ready to indulge in a flavorful and satisfying meal!

Aioli & Mushroom Burgers with Tornado Potatoes Recipe

A delicious camp grill recipe with juicy burgers, flavorful mushrooms, peppery arugula, and a tangy garlic aioli, all served on a ciabatta bun with crispy tornado potatoes on the side.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2

Course: Lunch or Dinner

Grill type: Otzi Ember portable dual person grill in stainless steel

Burgers:

2 Beef Burger patties 

6 oz Baby Bella Mushrooms

1 cup Arugula

2 Ciabatta rolls 

2 Yukon Gold potatoes 

Salt & pepper to taste 

Aoli:

1/2 cup Mayo

Juice of 1/2 Lemon

2 cloves minced Garlic

2 Tbsp Olive Oil 

Tornado Potatoes:

1. Poke potatoes several times with a fork. Double wrap in aluminum foil and place in hot coals for 15 minutes, flipping halfway through. 
2. Remove potatoes from coals and allow to cool. Once cooled, insert a skewer into the bottom of each potato and push all the way through to the top. Using a knife, cut in a spiral motion from one side to the other, starting at one end and continuing to the opposite end. Make sure to cut all the way down to the skewer. 
3. Pull spirals apart on the skewer until you have gaps between the slices. 
4. Apply olive oil and sprinkle with salt & pepper, then place over coals. Rotate skewers to cook evenly. Test with a fork and remove once cooked. 

Aioli and Mushroom Burgers:

1. Mix aioli ingredients together in a dish. Lightly coat mushrooms in aioli and place on oiled grill top with burgers. 
2. Grill burgers and mushrooms until cooked to desired doneness and remove from grill.
3. Place ciabatta rolls on grill top for 1-2 minutes on each side then remove from grill.
4. Spread aioli on ciabatta rolls and add arugula, burger, and mushrooms. 
5. Serve with tornado potatoes and leftover aioli for dipping. Enjoy! 

If you try this recipe, be sure to let us know! We’d love to hear your thoughts. Leave a rating and comment below, and tag a photo @otzigear on Instagram for your chance to be featured on our page!

When it comes to classic grill recipes, few dishes match the popularity and universal appeal of grilled bratwursts. Brats are a type of German sausage that have been a staple of Midwestern cuisine for decades, and they have since become a popular dish across the United States and beyond. What makes brats so beloved is their juicy, meaty flavor, which is perfectly complemented by a slightly charred exterior. And there’s just something about the sizzling sound of sausages cooking on the grill that’s simply irresistible. 

Whether you’re spending a weekend camping in the great outdoors or simply firing up the grill in your backyard, this grilled brats recipe is one the whole family will love. It’s simple to make, easy to serve, and tastes absolutely delicious. And if you do happen to be out camping or hiking and don’t have access to a full-size grill, our Otzi flat pack camping grills are portable, lightweight, and the perfect on-the-go cooking solution for this juicy bratwurst recipe. 

Tips for cooking on an Otzi flat pack grill:

1. Give the coals or wood some time to burn down. The skewers are a great way to easily cook the brats evenly, but you’ll want to let the coals burn down before cooking the brats over the open flame. If stomaches are rumbling and you want to get cooking right away, use the grill plate rather than the skewers and adjust the grill height according to the heat of the fire. This will prevent the brats from burning if the fire hasn’t had a chance to burn down.
2. Turn the brats frequently to ensure they cook evenly and stay nice and juicy.
3. While brats are cooking on the skewers, cook veggies on the grill plate above so your toppings are ready at the same time as the brats. If you cook the brats on the grill plate, you can place the veggies around the brats to cook.
4. When brats and veggies are almost done, toast your buns on the grill plate for added crispiness and flavor.

Grilled Brats and Peppers Hoagie Recipe

A mouthwatering bratwurst recipe that will become your new camping staple!

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4

Course: Lunch

Grill type: Otzi Ember portable dual person grill in stainless steel

Ingredients: 

4 Brats, we recommend Johnsonville Original

4 Hoagie rolls

1/2 Red bell pepper, sliced into strips

1/2 Yellow bell pepper, sliced into strips

1/2 Green bell pepper, sliced into strips

1 White onion, sliced into strips

6 oz Mushrooms sliced, we recommend Baby Bella

2 Cloves garlic, minced

3 Tbsp Mayo

Salt & pepper to taste

Olive oil spray, we recommend Misto

Instructions:

1. Start grill with charcoal or wood, and allow to burn down. 
2. While you wait for the coals to burn down, cut bell pepper and onion lengthwise into strips, slice mushrooms, and mince garlic.
3. Put brats on skewers and place over coals, turning often to cook evenly. Cook for 15-20 minutes or until fully done.
4. While brats are cooking, place grill plate above skewers and spray with olive oil spray. Place mushrooms, bell peppers and onion on grill top, cooking for 4-5 minutes then flipping.
5. Add hoagie buns to grill top, face down first for 1-2 minutes. Flip and spray with olive oil and sprinkle with garlic. Remove veggies and bread from grill once ready.
6. Spread mayo on bread and add veggies and brats. Season with salt and pepper and enjoy!

If you try this recipe, be sure to let us know! We’d love to hear your thoughts. Leave a rating and comment below, and tag a photo @otzigear on Instagram for your chance to be featured on our page!

As an outdoorsy family who loves to cook over a fire, we’ve eaten our fair share of s’mores. That being said, we’ve also lit our fair share of marshmallows on fire! 

The problem with roasting marshmallows over an open fire is one that every camper has experienced at one time or another; they catch fire easily! This makes it difficult to get that perfectly browned, crunchy outer layer and gooey center without crossing the threshold into “oops! It’s on fire!” And no matter how quickly you blow it out, that golden brown is now blackened. 

The other barrier to a perfect s’more is the temperature of the chocolate. When you have a hot, gooey marshmallow, a hard, cold square of chocolate doesn’t pair very well. But how can you warm up the chocolate without making a mess? You can try setting the chocolate bar near the fire to warm it up, but then it might be too melted to get out of the wrapping and onto a graham cracker.

You can also proactively place a square of chocolate on a graham cracker and try to balance it on the fire ring, but this can be precarious and can easily lead to disaster.

We found the perfect solution to both of these problems! Using our Otzi Spark flat pack grill, designed by our family and made in the US, we found a way to roast marshmallows to perfection with no mishaps, and melt the chocolate with no mess!

Using foraged wood, we built a fully contained fire in our Otzi Spark and allowed the fire to burn down to coals. Placing our adjustable grill plate on the highest setting, we put the graham crackers on top with a square of chocolate on one side. 

Then we used our Otzi Spark skewer as a roasting stick and roasted the marshmallows to golden deliciousness below the grill plate. 

This resulted in the most perfectly roasted marshmallows we’d ever made, with warm, gooey chocolate to match. We’ve used this same method on all our family camping trips since, always with the same result! Whether we make them on our Otzi Spark 1-person grill, Otzi Ember 2-person grill, or Otzi Flame 4-6 person grill, they always turn out absolutely delicious and perfectly gooey. 

If you try this method, be sure to let us know! Leave a rating and comment below, and tag a photo @otzigear on Instagram for your chance to be featured on our page!