Burger And Veggie Foil Packets 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.

CAMPFIRE FOIL PACKS

Steps:

• In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
• Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
• Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

FOIL-PACK VEGETABLES

Steps:

• In a large bowl, combine all of the ingredients. Place mixture on a double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 18-22 minutes or until tender, turning once. , Open foil carefully to allow steam to escape.

BURGER AND VEGGIE PACKETS

Steps:

• Heat oven to 450 degrees.
• Cut four 18- by 12-inch sheets of aluminum foil.
• Mix beef, Worcestershire sauce, 1 teaspoon garlic pepper and the onion powder.
• 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.
• Sprinkle 1/2 teaspoon garlic pepper over vegetables (sprinkling 1/8 teaspoon on vegetables on each foil sheet).
• 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.
• Place packets on large cookie sheet.
• Bake 15 to 20 minutes or until patties are no longer pink in center and juice of beef is clear.
• Place packets on plates.
• Cut large X across top of each packet; fold back foil.

VELVEETA® BURGER FOIL PACKS

Steps:

• Heat grill to medium-high heat.
• Mix meat and onion soup mix just until blended; press into 4 (1/2-inch-thick) patties. Place on centers of 4 large sheets heavy-duty foil sprayed with cooking spray; top with mixed vegetables and hash browns. Fold to make 4 packets.
• Grill 20 min. or until burgers are done (160°F). Cut slits in foil to release steam before opening packets. Top ingredients in packets with VELVEETA; grill 5 min. or until melted.