GRILLED CHEDDAR BURGERS AND VEGGIES PACKS
What could be easier than beef and veggies that grill to perfection in their own little pouches?
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
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 beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
- Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 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.
- Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil.
Nutrition Facts : Calories 430, Carbohydrate 23 g, Cholesterol 95 mg, Fat 2, Fiber 4 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 800 mg
GRILLED BACON-WRAPPED CHEDDAR BURGERS
One pound of ground beef should give you 4 burgers depending on the size you shape them feel free to double the recipe. you may also add in some breadcrumbs if desired. Have a spray bottle handy because of the bacon these tend to cause a bit of a flare-up on the grill.
Provided by Kittencalrecipezazz
Categories Pork
Time 15m
Yield 4 patties
Number Of Ingredients 11
Steps:
- Set grill to medium-high heat.
- In a large bowl mix all ingredients except the bacon.
- Form into 4 patties.
- Wrap one or two slices of bacon around each patty, then secure with toothpicks.
- Place the patties on a greased grill.
- Cook until well done.
- Remove the toothpicks before serving.
Nutrition Facts : Calories 355.7, Fat 22.9, SaturatedFat 9.9, Cholesterol 142.3, Sodium 537.4, Carbohydrate 9.4, Fiber 0.4, Sugar 4.7, Protein 27.4
BURGER AND VEGGIE FOIL PACKS
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
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
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
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
CHEDDAR-STUFFED BURGERS
Bite into one of these extra-juicy burgers to reveal a delicious surprise: a gooey melted-cheese center.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Divide beef into 4 equal portions, and gently form each into a ball. Insert a piece of cheese in the center of each ball, and flatten into 1-inch-thick patties, pinching beef to enclose cheese. Transfer to a plate; with thumb, make a shallow indentation in center of patties, taking care not to expose cheese.
- Heat grill to high; lightly oil grates. Just before grilling, season patties with salt and pepper. Place on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Let burgers rest 3 to 4 minutes; serve on buns with desired toppings.
Nutrition Facts : Calories 463 g, Fat 19 g, Protein 48 g
GRILLED CHEDDAR BURGERS
We like to use this basic recipe when we have a crowd over for a barbecue. It will make 8 child-sized and 4 adult-sized burgers.
Provided by Vicki Butts (lazyme)
Categories Burgers
Time 30m
Number Of Ingredients 7
Steps:
- 1. Mix together ground beef, barbecue sauce, garlic powder, salt and pepper.
- 2. Shape half of meat mixture into eight 1/2-inch-thick patties.
- 3. Shape remaining meat mixture into four 1-inch-thick patties. (Can be made 8 hours ahead. Cover and chill.)
- 4. Prepare grill (medium high heat).
- 5. Grill patties to desired doneness, about 4 minutes per side for medium-rare for 1/2-inch thick patties and about 6 minutes per side for medium-rare 1-inch thick patties.
- 6. Top with cheese the last minute of cooking.
- 7. Place burgers on bottom halves of buns and top with lettuce and tomatoes and anything else that you like. Cover with top bun.
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