Burger and Veggie Foil Packs

Where’s the beef? It’s tucked in a foil packet filled with all kinds of tasty veggies! MORE+ LESS-

By Betty Crocker Kitchens

September 16, 2016

pound extra-lean ground beef

tablespoon Worcestershire sauce

teaspoon garlic-pepper blend

1/2

teaspoon onion powder

1/4

teaspoon salt

cups frozen sugar snap peas, carrots, onions and mushrooms (from 1-pound bag)

frozen steak fries (from 28-ounce bag)

frozen half-ears corn-on-the-cob

1/2

teaspoon garlic-pepper blend

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1

Heat oven to 450º. Cut four 18x12-inch sheets of aluminum foil.
2

Mix beef, Worcestershire sauce, 1 teaspoon garlic-pepper blend, the onion powder and salt. Shape mixture into 4 patties, about 1/4 inch thick.
3

Place 1 patty on each foil sheet about 2 inches from 12-inch side. Top each with 1/2 cup vegetables and 8 steak fries. Place 1 piece of corn next to each patty. Divide remaining 1/2 teaspoon garlic-pepper blend among vegetables. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.Place packets on large cookie sheet.
4

Bake 35 to 40 minutes or until meat thermometer inserted in center of patties reads 160°F. Place packets on plates. To serve, cut large X across top of each packet; carefully fold back foil.

If you don’t have garlic pepper, use 1 teaspoon seasoned salt or 3/4 teaspoon salt plus 1/4 teaspoon garlic powder.
Use extra-lean ground beef so veggies won’t cook in too much beef juice. In some stores, extra-lean may be called “diet-lean.”