Burger Foil Packs Recipes

GRILLED BURGER AND VEGGIE FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray center of each with cooking spray. In large bowl, mix ground beef, seasoned salt and pepper. Shape mixture into 4 patties, 1/2 inch thick.
• In center of each sheet of foil, place 1 cup potatoes, 1/4 of the vegetables and cheese sauce chips, and 1 beef patty. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
• Place packets, sealed side down, on grill; cover grill. Cook with medium heat 10 minutes. Turn packets over; cook covered 15 to 18 minutes longer or until thermometer inserted in center of patties reads 160°F and vegetables are tender.
• To serve, carefully open packets to allow steam to escape. Stir to mix in cheese sauce.

BURGER AND VEGGIE FOIL PACKS

Steps:

• Heat oven to 450°. Cut four 18x12-inch sheets of aluminum foil.
• Mix beef, Worcestershire sauce, 1 teaspoon garlic-pepper blend, the onion powder and salt. Shape mixture into 4 patties, about 1/4 inch thick.
• 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.
• 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.

GREEN CHILE CHEDDAR BURGER FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy duty foil. Spray with cooking spray.
• In medium bowl, mix beef, 1 can green chiles, chili powder, 1 teaspoon of the cumin, 3/4 teaspoon of the salt and 1 cup of the cheese until blended. Form into 4 patties about 1/2-inch thick. In small bowl, mix corn, remaining can of green chiles, remaining 1/2 teaspoon cumin and remaining 1/4 teaspoon salt.
• Place beef patty on center of each sheet of foil. Scoop about 1/3 cup of corn mixture on top of each patty.
• 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 packs on grill over medium heat. Cover grill; cook 8 minutes. Rotate packs 1/2 turn; cook 7 to 9 minutes longer or until patties are no longer pink in center and meat thermometer inserted in center of patties reads 160°F. Remove packs from grill. Cut large X across top of each pack. Carefully fold back foil. Top each patty with 2 tablespoons cheese; garnish with cilantro and a lime wedge.