Hobo Burger Foil Packs
I am inspired to try a lot of new recipes based on posts I see on Facebook. This is a Paula Deen recipe. The recipe calls for carrots and my family does not like cooked carrots so I simply left them out.
I have already made this recipe three times in the past two months. The first time, I baked the foil packs right away. We had them for dinner with some servings left over of course.
The second time I made the recipe, it occurred to me I could make up the packets ahead of time and put them in refrigerator uncooked. I had to work the next day so I left the cooking instructions for my husband. He preheated the oven and dinner was ready shortly after I got my home.
My teenager is on the go and comes home after dinner some evenings. He can reheat the contents of one packet in the microwave in about 2 1/2 minutes.
We've all decided we especially like this dish with some blue cheese crumbles sprinkled on top just before serving.
This recipe is definitely a KEEPER! I don't use red potatoes very often; I love them in this recipe.
HOBO BURGER PACKETS
- 1 1/2 lbs ground beef (I used as lean as I could get)
- 1/2 cup butter crackers, crumbled
- 1 large egg, beaten
- 3 cloves garlic, chopped
- 1 tablespoon Worcestershire sauce
- 3/4 cup sharp cheddar cheese, grated
- 4 medium red potatoes, thinly sliced (I used more)
- 1 medium Vidalia onion, thinly sliced (I used less)
- 3 medium carrots, peeled and cut into 1/4-inch rounds (I omitted)
- kosher salt and freshly ground black pepper (I used McCormick Montreal Steak Seasoning)
Preheat oven to 350°. In a large bowl, mix together beef, cracker crumbs, egg, garlic, Worcestershire, cheese, salt and pepper.
Pat the mixture into 4-6 (6-inch) patties. Place each patty onto 2 layers of heavy-duty aluminum foil, enough to cover and close.
Add potatoes, onion, and carrots to the same bowl and drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper (or McCormick Montreal Steak Seasoning), tossing to combine.
Top each patty with an equal portion of the vegetable mixture then seal each packet tightly. Place on a sheet tray and bake for 40 minutes, until the burger is cooked through and the vegetables are soft.