Grilled Cheddar Burgers and Veggies
Recipe from
Betty Crocker
Grill a hearty supper for six in under an hour.
Ingredients
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1 1/2 poundslean (at least 80%) ground beefsee savings
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1 1/2 cupsshredded Cheddar cheese (6 ounces)see savings
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1 1/2 tablespoonsWorcestershire saucesee savings
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3 mediumgreen onions, chopped (3 tablespoons)see savings
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2 teaspoonspeppered seasoned saltsee savings
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3 mediumYukon gold potatoes, thinly slicedsee savings
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2 cupsbaby-cut carrots, cut lengthwise in half if very largesee savings
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18cherry tomatoes, cut in half, if desiredsee savings
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6 mediumgreen onions, sliced (1/3 cup)see savings
Directions
1.
Heat coals or gas grill for direct heat. Cut six 18x12-inch pieces of heavy-duty foil; spray each piece with cooking spray.
2.
In large bowl, mix beef, cheese, Worcestershire sauce, chopped onions and 1 1/2 teaspoons of the peppered seasoned salt. Shape mixture into 6 patties, about 1 inch thick.
3.
Place potatoes on center of each sprayed foil piece. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with remaining 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 over medium heat 17 to 20 minutes, rotating packets 1/2 turn after about 8 minutes, until potatoes are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.
Nutrition information
Per serving: Calories 380 (Calories from Fat 200); Total Fat 22g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 100mg; Sodium 750mg; Total Carbohydrate 19g (Dietary Fiber 3g, Sugars 4g); Protein 29g. Daily Values: Vitamin A 160%; Vitamin C 10%; Calcium 20%; Iron 20%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Medium-Fat Meat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet.
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