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Grilled Cheddar Burgers and Veggies

(14)
  8 reviews
  • 50 min prep time
  • 50 min total time
  • 9 ingredients
  • 6 servings
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Grill a hearty supper for six in under an hour.

Ingredients

1 1/2
lb lean (at least 80%) ground beef
1 1/2
cups shredded Cheddar cheese (6 oz)
1 1/2
tablespoons Worcestershire sauce
3
medium green onions, chopped (3 tablespoons)
2
teaspoons peppered seasoned salt
3
medium Yukon gold potatoes, thinly sliced
2
cups baby-cut carrots, cut lengthwise in half if very large
18
cherry tomatoes, cut in half, if desired
6
medium green onions, sliced (1/3 cup)

Steps

  • 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.
  • 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.

Expert Tips

No peppered seasoned salt on hand? Use 1 1/2 teaspoons regular seasoned salt and 1/2 teaspoon coarse ground pepper instead.

Yukon gold potatoes are about the size of a kiwifruit. Their flesh is rich, golden and sweet. They’re perfect for packets because they hold their shape well.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
11g
55%
Trans Fat
1g
1%
Cholesterol
100mg
33%
Sodium
750mg
31%
Total Carbohydrate
19g
6%
Dietary Fiber
3g
11%
Sugars
4g
4%
Protein
29g
29%
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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