Jennifer S.
Ingredients for one packet:
1 potato, peeled and thinly sliced
1 carrot, peeled and thinly sliced
1/4 cup chopped onion
1 4-oz FROZEN hamburger patty (this helps to maintain moisture while cooking. If using fresh, add 2-3 small ice cubes to the packet before sealing.
2 slices of cheese (your choice here, I used American)
1 TBS real bacon bits
salt and pepper to taste or burger/steak seasoning of your choice
2 TBS butter, cut up into small pieces PLUS more for foil
large square of heavy duty foil
Assemble packet:
Take large sheet of foil and fold in half, butter one side.
Layer half of each of the potato, carrot and onion near the center of the foil.
Dot with half of butter pieces.
Add salt and pepper to taste.
Sprinkle on half of bacon.
Place slice of cheese, burger patty and second slice of cheese in center of veggies.
Layer (as best you can) the remaining veggies and butter pieces.
Add more salt and pepper as needed. Toss in ice cubes if using fresh meat.
Wrap and seal the foil really well.
If making more than one packet use a permanent marker to write name on pouches.
To cook you have several options, choose what works best for you.
Traditionally these are done in a camp fire. Place foil pouch in the ash or hot ember (outer ring) area of a camp fire for 20-30 minutes or until veggies are tender and meat is cooked through. Turn once during cooking, careful not to pierce the foil!
One the grill you can place the foil pouches on the rack set 2-3 inches from charcoal that is grey but still hot. Or on a medium high gas grill. Cover and cook for about 15-20 minutes per side, or until veggies are tender and meat is cooked through.
In the oven set oven to 400 degrees. Place foil pouch on a baking sheet and bake for 30-40 minutes or until veggies are tender and meat is cooked through.
Open pouch and enjoy eating from pouch (a heavy duty paper plate under for support and protection is recommended).
Serve with ketchup, mustard and relish. Enjoy!
