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!