Grilled Cheddar Burgers and Veggies Packs

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


4 servings


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


Preheat coals or gas grill for direct heat. Spray half of one side of four 18 x 12-inch sheets of heavy-duty aluminum foil with cooking spray.

Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.

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.

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.

Estimated Time

Preparation Time: 20 minutes
Grill Time: 20 minutes
Total Time: 40 minutes

Additional Information

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.

Nutritional Information

Amount per 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; Exchanges: 1 Starch; 2 Vegetable; 2 Fat

Recipe Courtesy Of

Betty Crocker

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