Burgers in a pouch
Source of Recipe
Recipe Introduction
1 Serving: Calories 430 (Calories from Fat 235 ); Total Fat 26 g (Saturated Fat 12 g); Cholesterol 95 mg; Sodium 800 mg; Total Carbohydrate 23 g (Dietary Fiber 4 g); Protein 30 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 22 %; Calcium 20 %; Iron 20 % Exchanges: 1 Starch; 2 Vegetable; 3 Medium-Fat Meat; 2
List of Ingredients
1 pound lean ground beef
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon Worcestershire sauce
2 medium green onions, chopped (2 tablespoons)
1 teaspoon peppered seasoned salt
2 medium yellow Yukon potatoes, thinly sliced
1 1/2 cups baby-cut carrots
12 cherry tomatoes, cut in half, if desired
4 medium green onions, sliced (1/4 cup)
1/2 teaspoon peppered seasoned salt Recipe
1. Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
2. Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
3. Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 teaspoon seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil.
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