Grilled Cheddar Burgers and Veggies

Grill a hearty supper for six in under an hour. MORE+ LESS-

By Pillsbury Kitchens

March 8, 2010

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

medium green onions, chopped (3 tablespoons)

teaspoons peppered seasoned salt

medium Yukon gold potatoes, thinly sliced

cups baby-cut carrots, cut lengthwise in half if very large

cherry tomatoes, cut in half, if desired

medium green onions, sliced (1/3 cup)

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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.

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.