Grilled Cheddar Burgers and Veggies Packs

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

By Betty Crocker Kitchens

Updated April 1, 2010

Ingredients

pound lean ground beef

cup shredded Cheddar cheese (4 ounces)

tablespoon Worcestershire sauce

medium green onions, chopped (2 tablespoons)

teaspoon peppered seasoned salt

medium yellow Yukon potatoes, thinly sliced

1 1/2

cups baby-cut carrots

cherry tomatoes, cut in half, if desired

medium green onions, sliced (1/4 cup)

1/2

teaspoon peppered seasoned salt

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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.

If you don’t have peppered seasoned salt, use 1 teaspoon seasoned salt or 1/2 teaspoon salt for each teaspoon of peppered seasoned salt.
These colorful packets are almost a meal in themselves. Add a cluster of grapes and slices of garlic bread for hearty appetites.