Pepper Jack Burger Packets

From: Susan Copeland

1 lb.                 lean ground beef

1 c.                 pepper jack cheese (shredded)

1 Tbsp                worcestershire sauce

2 tsp                grill seasoning

1 Tbsp                water

2 c.                baby carrots

2 Tbsp                butter

2 c.                frozen hashbrowns

½ c.                parmesan cheese, grated

½ tsp                dried oregeno

Tear off 4 12x18” sheets of heavy-duty aluminum foil and set aside.  In medium bowl, combine beef, pepper jack cheese, worcestershire sauce, seasoning, and water.  Mix gently.  Form into 4 hamburger patties and place one in the center of each foil sheet.  

Divide baby carrots among the foil sheets & dot with butter.  In medium bowl, toss together potatoes with parmesan and oregano, then divide among foil sheets.  Bring short edges of foil together & fold twice.  Fold long edges over twice & seal.  Label packages and freeze.

To thaw and cook:  Thaw packages overnight in refrigerator.  When ready to eat, preheat grill.  Place packets on grill 4-6 inches from medium coals, or medium heat.  Cover grill, and cook for 20-25 minutes, turning once half-way through keeping grill covered.  Cook until veggies are tender and meat is thoroughly cooked to 160 degrees.

Note:  The burgers are on the spicy side!