Grilled Cheddar Burgers and Veggies

What could be easier than beef and veggies that grill to perfection in their own little pouches? MORE + LESS -

pound lean ground beef

cup shredded Cheddar cheese (4 ounces)

tablespoon Worcestershire sauce

medium green onions, chopped (2 tablespoons)

teaspoon peppered seasoned salt

medium yellow Yukon potatoes, thinly sliced

1 1/2

cups baby-cut carrots

cherry tomatoes, cut in half, if desired

medium green onions, sliced (1/4 cup)

1/2

teaspoon peppered seasoned salt

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1

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.
2

Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
3

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.
4

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.

If you don’t have peppered seasoned salt, use 1 teaspoon seasoned salt or 1/2 teaspoon salt for each teaspoon of peppered seasoned salt.
These colorful packets are almost a meal in themselves. Add a cluster of grapes and slices of garlic bread for hearty appetites.