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Grilled Cheddar Burgers and Veggies Packs

What could be easier than beef and veggies that grill to perfection in their own little pouches?

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  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
235 ),
% Daily Value
Total Fat
26 g
26 %
(Saturated Fat
12 g,
12 %
),
Cholesterol
95 mg
95 %;
Sodium
800 mg
800 %;
Total Carbohydrate
23 g
23 %
(Dietary Fiber
4 g
4 %
),
Protein
30 g
30 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
22%;
Calcium
20%;
Iron
20%;
Exchanges:
1 Starch; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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