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
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 BURGER AND VEGGIE FOIL PACKS
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
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
THE BRICK BURGER
What's that you say? You want the secret to the most unbelievable gooey- cheesy-extra-crusty-juicy burger ever? All you need is a Brick... House... JK, you only need the brick. It presses the burgers like a panini and crisps the bread while letting all the flavors and juices of the burger and toppings mingle together. Like at a house party. A brick house party.
Provided by Guy Fieri
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the roasted garlic butter:
- 1. Mix all the ingredients in a bowl until evenly incorporated.
- 2. Melt 3 tablespoons of the roasted garlic butter and set aside for the burgers. Reserve remaining roasted garlic butter for another use (keeps for 3 to 5 days in the refrigerator).
- For the donkey sauce:
- 1. In a medium bowl, combine all the ingredients and stir until smooth.
- 2. Set aside 4 tablespoons of the donkey sauce for the burgers. Reserve remaining donkey sauce for another use (keeps for up to 6 days in the refrigerator.)
- For the donkey burgers:
- 1. In a small bowl, combine the pickle relish and diced pimientos. Set aside.
- 2. Preheat a grill to hot. Form the ground beef into four 6-ounce patties, each about 4 inches in diameter. Season the patties on both sides with salt and pepper. Grill the patties for 4 to 5 minutes, until they have a nice char and blood begins to come to the surface. Flip and cook for 3 minutes on the second side. Remove the burgers from the grill and set aside to cool.
- 3. Lightly brush the cut sides of the buns with the melted roasted garlic butter. Toast the bun halves on the grill until golden and crisp, about 45 seconds per side. Set aside.
- 4. Reduce the grill heat to medium.
- 5. To assemble the burgers, lightly smear 1 tablespoon donkey sauce on the cut side of each bun. Cover the bottom bun with 3 pickle slices and 1 or 2 onion slices. Top with the burger, 1 teaspoon of the relish mixture, 2 slices of Swiss cheese, some sliced ham, and 2 tomato slices. Cover with the top bun halves.
- 6. To finish the burgers, wrap each burger in heavy-duty aluminum foil, forming a tight packet and sealing around the edges. Place the burgers back on the grill and put a brick on top of them (one brick will cover two burgers). Cook for 4 to 5 minutes. Remove the brick, flip the packets, place the brick on top, and cook for 3 to 4 minutes. Remove from the grill and let cool slightly. Tear open the foil and serve.
- 1. Preheat the oven to 350 degrees F.
- 2. Cut enough off the top of the garlic heads to just expose the garlic cloves. Place them on a sheet of aluminum foil and drizzle with the olive oil. Season with the salt and pepper. Wrap up the foil into a tight pouch. Place on a rimmed baking sheet if desired.
- 3. Roast until tender and medium brown in color, 35 to 40 minutes. Let cool.
- 4. Squeeze the pulp from the skins and puree in a food processor.
- 5. Store in an airtight container in the refrigerator for up to 3 days.
CHEESY HAM & POTATO PACKET
I found the technique for grilling ham, potatoes and cheese in foil and changed the recipe for our tastes. It's a dandy way to use leftover ham. -Molly Bishop, McClure, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, toss potatoes with green pepper, onion and pepper; place in center of a greased 24x18-in. piece of heavy-duty foil. Fold foil around vegetables and crimp edges to seal., Grill, covered, over medium heat 15-20 minutes or until potatoes are tender. Remove from grill. Open foil carefully to allow steam to escape. Add ham; sprinkle with cheese. Grill opened packet, covered, 2-4 minutes longer or until cheese is melted.
Nutrition Facts : Calories 341 calories, Fat 13 g fat (6 g saturated fat), Cholesterol 70 mg cholesterol, Sodium 1040 mg sodium, Carbohydrate 32 g carbohydrate (4 g sugars, Fiber 4 g fiber), Protein 26 g protein.
GRILLED GARDEN VEGETABLE MEDLEY FOIL PACK
For a simple, fuss-free side dish, make our grilled potatoes and vegetables in foil. With only ten minutes of prep, this side is best prepared just before you fire up the grill. This keeps your potatoes fresh for a delicious outcome! Consider pairing our grilled potatoes and vegetables in foil with your favorite protein for the ultimate summer meal. Best part? The foil keeps the veggies tender and makes the clean-up a snap!
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Spray 24x18-inch piece of heavy-duty aluminum foil with cooking spray.
- Toss all ingredients in large bowl. Spoon mixture onto foil. Fold foil over 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 packet 4 to 6 inches from medium heat 20 to 25 minutes, turning packet over after 10 minutes, until vegetables are tender.
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
SPICED HALLOUMI & PINEAPPLE BURGER WITH ZINGY SLAW
Pack four of your 5-a-day into these tasty veggie burgers with barbecued halloumi. Wrap in lettuce cups instead of buns for a healthy, low-calorie option
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat the barbecue. Put the cabbage, carrot, radish and coriander in a bowl. Pour over the lime juice, add ½ tbsp oil and the chilli flakes, then season with salt and pepper. Give everything a good mix with your hands. This can be done a few hours before and kept in the fridge.
- Mix the remaining oil with the chipotle paste then coat the halloumi slices in the mixture. Put the halloumi slices on a sheet of foil and put on the barbecue with the pineapple (or use a searing hot griddle pan if cooking inside). Cook for 2 mins on each side until the cheese is golden, and the pineapple is beginning to caramelise. Brush the buns with the remaining chipotle oil, then put your burger buns, if using, cut-side down, on the barbecue for the last 30 seconds of cooking to toast.
- Assemble your burgers with the lettuce or buns. Start with a handful of the slaw, then add halloumi and pineapple. Serve with the remaining slaw.
Nutrition Facts : Calories 264 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
GREEN CHILE CHEDDAR BURGER FOIL PACKS
Reimagine burgers on the grill with this flavorful dinner that brings together classic cheeseburgers, a zip of green chiles and craveable corn salsa.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy duty foil. Spray with cooking spray.
- In medium bowl, mix beef, 1 can green chiles, chili powder, 1 teaspoon of the cumin, 3/4 teaspoon of the salt and 1 cup of the cheese until blended. Form into 4 patties about 1/2-inch thick. In small bowl, mix corn, remaining can of green chiles, remaining 1/2 teaspoon cumin and remaining 1/4 teaspoon salt.
- Place beef patty on center of each sheet of foil. Scoop about 1/3 cup of corn mixture on top of each patty.
- 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 packs on grill over medium heat. Cover grill; cook 8 minutes. Rotate packs 1/2 turn; cook 7 to 9 minutes longer or until patties are no longer pink in center and meat thermometer inserted in center of patties reads 160°F. Remove packs from grill. Cut large X across top of each pack. Carefully fold back foil. Top each patty with 2 tablespoons cheese; garnish with cilantro and a lime wedge.
Nutrition Facts : Calories 440, Carbohydrate 18 g, Cholesterol 110 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g
GRILLED HERB POTATOES
Every year my father and I plant a garden together. After an especially great growing season, we had plenty of produce to eat! We like to use fresh herbs from our garden but dry is just as tasty in this dish. -Bernadette Bennett, Waco, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients; place on a piece of heavy-duty foil (about 18x12-in. rectangle). Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 25-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 351mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CAMPFIRE FOIL PACKS
These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn. Be careful when opening foil as steam will have formed inside and can burn you.
Provided by Natural Chef Michelle
Categories Side Dish Vegetables
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
- Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
- Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 44.2 g, Cholesterol 65.9 mg, Fat 15.6 g, Fiber 7.4 g, Protein 33.1 g, SaturatedFat 2.4 g, Sodium 92.4 mg, Sugar 6.6 g
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