Grilled Veggie Burger Foil Packs Recipes

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GRILLED BURGER AND VEGGIE FOIL PACKS



Grilled Burger and Veggie Foil Packs image

Assemble these individual meals-in-a-bundle at home and take along on a cookout.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 5

1 lb lean (at least 80%) ground beef
3/4 teaspoon seasoned salt
1/4 teaspoon pepper
4 cups frozen hash brown potatoes
1 bag (24 oz) frozen broccoli, carrots, cauliflower & cheese-flavored sauce

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.

Nutrition Facts : Calories 450, Carbohydrate 53 g, Cholesterol 80 mg, Fiber 8 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g

BURGER AND VEGGIE FOIL PACKS



Burger and Veggie Foil Packs image

Where's the beef? It's tucked in a foil packet filled with all kinds of tasty veggies!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

1 pound extra-lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon garlic-pepper blend
1/2 teaspoon onion powder
1/4 teaspoon salt
2 cups frozen sugar snap peas, carrots, onions and mushrooms (from 1-pound bag)
32 frozen steak fries (from 28-ounce bag)
4 frozen half-ears corn-on-the-cob
1/2 teaspoon garlic-pepper blend

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.

Nutrition Facts : ServingSize 1 Serving, TransFat 1 1/2 g

GRILLED VEGGIE BURGER FOIL PACKS



Grilled Veggie Burger Foil Packs image

Veggie burgers stay moist and delicious when grilled in foil packets alongside colorful vegetables.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 6

2 cups small whole mushrooms, cut in half
1 cup cut green beans
1/2 cup red bell pepper strips
1 medium red onion, cut into wedges
1/2 cup honey-mustard barbecue sauce
4 frozen vegetarian burgers

Steps:

  • 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.
  • Mix mushrooms, green beans, bell pepper strips, onion and barbecue sauce. Place vegetable mixture on sprayed side of foil sheets. Top with burger patties. 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 20 to 25 minutes or until vegetables are tender. Place packets on plates; unfold foil.

Nutrition Facts : Calories 160, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 9 g, Protein 15 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg

HEALTHY GRILLED SUMMER VEGETABLE SPAGHETTI FOIL PACK



Healthy Grilled Summer Vegetable Spaghetti Foil Pack image

Yes, you can make one-pot pasta outdoors! In this recipe, sun-dried tomato pesto and olive oil deliver loads of flavor and whole-wheat spaghetti and veggies provide plenty of fiber. So even though it's cooked on a grill, this garden-fresh sauce tastes like it simmered on the stovetop.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 medium juicy tomatoes, cut into 1/2-inch chunks
1 small Japanese eggplant, cut into 1/2-inch chunks
1 small zucchini, cut into 1/2-inch chunks
1/4 cup sundried tomato pesto
12 oil-cured olives, pitted and roughly chopped
4 cloves garlic, thinly sliced
2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
Kosher salt
1 cup dry white wine
8 ounces whole-wheat spaghetti, broken into thirds
8 tablespoons grated Parmesan
1 large handful fresh basil leaves, roughly torn

Steps:

  • Prepare a grill for medium heat.
  • Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl.
  • Combine the wine with 2 cups water in a large measuring cup or bowl.
  • Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape. Pour 3/4 cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet.
  • Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through. Remove from the grill and let rest for 10 minutes.
  • Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving. Transfer the pasta and sauce to 4 serving bowls and top with the basil.

Nutrition Facts : Calories 460 calorie, Fat 14 grams, SaturatedFat 3 grams, Sodium 740 milligrams, Carbohydrate 55 grams, Fiber 10 grams, Protein 14 grams, Sugar 7 grams

GRILLED VEGGIE PACKET



Grilled Veggie Packet image

Make and share this Grilled Veggie Packet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

2 medium zucchini, cut into 1/2 inch slices
1 large green bell pepper, cut into 1/2 inch pieces
1 large red bell pepper, cut into 1/2 inch pieces
1 lb fresh mushrooms, halved
1 large onion, coarsely chopped
6 medium carrots, cut into 1/4 inch slices
2 cups small broccoli florets
2 cups small cauliflower florets
1/4 cup olive oil
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup minced fresh parsley
4 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
salt and pepper

Steps:

  • Mix together all the vegetables in a large bowl.
  • Take two pieces of double layered heavy duty foil (18-inches square) and lay one on top of the other.
  • Put the vegetables in the center of the foil.
  • Mix together the dressing ingredients; drizzle over the vegetables.
  • Fold the foil around and over the vegetables and seal tightly.
  • Grill, covered, over medium heat for 30-35 minutes or until the vegetables are tender, turning once.

FOIL-PACK VEGETABLES



Foil-Pack Vegetables image

These grill-friendly veggies make it a cinch to offer a healthful variety of produce in one dish. Their robust flavors play off each other beautifully.-Genise Krause, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 7 servings.

Number Of Ingredients 8

1 medium zucchini, cut into 1/2-inch pieces
1/2 large sweet onion, cut into 1-inch pieces
1 cup whole fresh mushrooms, halved
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 cup cherry tomatoes
1/3 cup Greek vinaigrette
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

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.

Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

GRILLED VEGETABLE PACKETS



Grilled Vegetable Packets image

This is a wonderful way to do veggies, they are so good prepared this way on the grill. You can make these packets up hours in advance, and keep the foil packets in the fridge, just grill them when ready!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 11

2 cups fresh corn (cut/shaved from the cob)
1 red sweet bell pepper, cut into strips
1 green bell pepper, cut into strips
1 small onion, sliced
8 -10 cherry tomatoes, cut in halves
2 medium zucchini, cut into 1-inch pieces (optional)
1 tablespoon chopped fresh parsley
1/4 teaspoon dried basil
1/2-1 teaspoon lemon pepper (or to taste)
salt
2 tablespoons butter, divided (or to taste)

Steps:

  • In a large bowl, mix all veggies and spices together (except butter).
  • Put the veggies on 2 (12x12-inch) pieces of heavy foil.
  • Dot each with 2 Tbsp butter.
  • Bring ends of foil together, twist to seal(Can poke small holes in the TOP part ONLY! if desired, but is not necessary).
  • Grill packets over hot coals for 15-20 minutes, or until veggies are tender.
  • Serve hot -- delicious!.
  • **NOTE** olive oil may be replaced for the butter, but the taste won't be as good!.

GRILLED TACO BURGER AND POTATO FOIL PACKETS



Grilled Taco Burger and Potato Foil Packets image

Meat and potatoes cooked together. Real good taco burgers!

Provided by Deb H.

Categories     Main Dish Recipes     Burger Recipes     Hamburgers

Time 50m

Yield 4

Number Of Ingredients 8

heavy-duty aluminum foil
1 pound lean ground beef
½ cup plain bread crumbs
¼ cup milk
2 tablespoons taco seasoning mix
2 baking potatoes, peeled and diced
1 cup salsa
½ cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate. Cut four 12x18-inch sheets of aluminum foil.
  • Mix ground beef, bread crumbs, milk, and taco seasoning mix together in a medium bowl until well blended. Shape into four 4-inch patties. Mix potatoes and salsa in another medium bowl.
  • Place 1 patty onto each piece of foil and top with 1/4 of the potato mixture and 1/4 of the Cheddar cheese. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
  • Place packets, seam-side up, on the preheated grill. Cover the grill and cook, rearranging the packets several times, until patties are cooked through and potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Nutrition Facts : Calories 459.6 calories, Carbohydrate 35.4 g, Cholesterol 90 mg, Fat 21.6 g, Fiber 3.9 g, Protein 29.9 g, SaturatedFat 9.5 g, Sodium 980.8 mg, Sugar 5.2 g

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