Cheeseburgers in Foil with Veggies and Potatoes Recipe

Looking for a hassle-free way to enjoy cheeseburgers with a side of deliciously roasted veggies and potatoes? Look no further than this easy and delectable Cheeseburgers in Foil with Veggies and Potatoes recipe. Perfect for a quick weeknight dinner or a fun outdoor cookout, this recipe is a crowd-pleaser that’s both convenient and scrumptious. Let’s dive into how to make this mouthwatering dish.

Ingredients:

For this recipe, you’ll need the following ingredients:

• Ground beef (or your preferred ground meat)
• Hamburger buns
• Slices of your favorite cheese (cheddar, American, Swiss, etc.)
• Potatoes (baby potatoes or Yukon gold work well)
• Carrots
• Red bell peppers
• Zucchini
• Red onion
• Olive oil
• Garlic powder
• Salt and pepper
• Ketchup, mustard, mayonnaise (or your preferred burger condiments)

Instructions:

1. Preheat the Oven or Grill:

• Preheat your oven to 400°F (200°C) or prepare your grill for indirect cooking.

2. Prepare Foil Packets:

• Tear off sheets of heavy-duty aluminum foil, each large enough to wrap a burger and some veggies. You’ll need one foil sheet per burger.

3. Prepare the Veggies:

• Wash and chop the potatoes into small cubes.
• Slice the carrots, red bell peppers, zucchini, and red onion into bite-sized pieces.

4. Season the Veggies:

• In a large bowl, toss the chopped vegetables with olive oil, garlic powder, salt, and pepper. Ensure they are well-coated with the seasonings.

5. Assemble the Foil Packets:

• Place a burger patty on the center of each foil sheet.
• Top the patty with a slice of cheese.
• Add a handful of the seasoned veggies alongside the burger.

6. Seal the Foil Packets:

• Fold the foil over the burger and veggies to create a packet. Be sure to seal it tightly to trap the steam inside.

7. Cook the Packets:

• Place the foil packets directly on the grill grates for outdoor cooking or on a baking sheet for oven cooking.
• Cook for about 20-25 minutes, or until the burgers are cooked to your desired level of doneness and the veggies are tender. Cooking times may vary, so keep an eye on them.

8. Serve:

• Carefully open the foil packets; be cautious of the hot steam.
• Place the cooked cheeseburger inside a bun.
• Serve the roasted veggies and potatoes alongside the burger.
• Offer ketchup, mustard, mayonnaise, or your favorite condiments for guests to customize their burgers.

Enjoy your Cheeseburgers in Foil with Veggies and Potatoes!

This recipe is not only easy to make but also a fantastic way to savor the flavors of a classic cheeseburger with the added bonus of perfectly roasted vegetables and potatoes. Whether you’re cooking indoors or having a barbecue outdoors, this dish is a hit with minimal cleanup.

So, next time you’re craving a delicious and hassle-free meal, give this Cheeseburgers in Foil with Veggies and Potatoes recipe a try. Your taste buds and dinner guests will thank you!

Source: easyweeknightrecipes.com

Yield: 6

Creamy Pumpkin Polenta

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If you're looking for a comforting, cozy dish that brings the flavors of fall to your table, creamy pumpkin polenta is the way to go. This dish combines the creamy texture of polenta with the rich, slightly sweet taste of pumpkin, creating a delightful side dish or main course that’s perfect for any occasion. Plus, it’s easy to make and incredibly versatile, allowing you to tailor it to your taste preferences.

Prep Time 5 minutes

Cook Time 25 minutes

Ingredients

• 4 cups water
• 1 teaspoon kosher salt
• 1 cup yellow polenta or medium ground cornmeal
• 2 tablespoons unsalted butter
• 1/2 cup canned or homemade pumpkin puree
• 1/3 cup grated Pecorino Romano
• pinch of nutmeg

Instructions

• Heat salted water to a boil over high heat in a heavy-bottomed 2 or 3 quart pot.

• Slowly add the polenta into the boiling water, whisking while you add it to prevent any lumps from forming.

• Lower the heat to a very low simmer and add the butter.

• Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 to 30 minutes, stirring occasionally with a wooden spoon so the polenta doesn't stick to the bottom of the pot.

• The polenta should be soft and tender when done. If not, let it cook a few minutes longer.

• Add the pumpkin, Pecorino cheese and nutmeg, stir it into the polenta.

• Taste for salt as needed.

Nutrition Information:

Amount Per Serving: Calories: 133