Kim's Kitchen

Burger Packets

• 2 lbs Hamburger
• 1/2-1 tsp. Pepper
• 1 tsp. Granulated Garlic
• 2 T. Worcestershire Sauce
• 1 Packet Onion Soup Mix
• Assorted Fresh Vegetables (Onion, Carrot, Mushroom, Potato, Spinach, Zucchini, Squash, etc.)
• Bacon Grease or Butter

In a large bowl mix together Hamburger, Pepper, Garlic, Worcestershire & Onion Soup Mix. Set aside.

Prep Veggies. One of the greatest things about this recipe is that you can make it with the things you like. I always get the kids to help and they get to create their own packets. (You'd be surprised how much easier it is to get them to eat veggies if they choose them!) Wash, slice and make piles of each one.

Prep burgers patties. I usually make 3 burgers per pound of meat, but you can do larger or smaller based on your family.

Tear off sheets of aluminum foil that are about 2 feet long. Spray each sheet with non-stick spray. You'll need a piece of foil for each burger.

The best way to do these is to spread everything out on a large working surface (counter or the dining room table).

In the center of each piece of foil, stack veggies. Put your heartier ones on the bottom (Carrot, Potato, Onion) and save more delicate ones (Zucchini, Spinach) for the top layers. Once you have veggies stacked, season. Good options: Garlic, Lemon Pepper, Seasoning Salt, Parsley. Set a burger patty on top of each stack. On top of burger patty, put a little bit of bacon grease or a pat of butter.

Bring top and bottom edges of foil together over top of stack. Fold together and continue folding until tight against filling. Fold each end in. You want to get these as sealed as you possibly can so they can steam in their own juices and cook everything thoroughly.

Place on a preheated bbq, SEAM SIDE DOWN for 15 minutes.

Carefully turn over packets and cook an additional 35-45 minutes on bbq grill.

These are also great cooked over a campfire, directly in the coals. They can also be baked in the oven if you can't do them outside. (Same time and directions at 350)

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