Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound lean ground beef
- 1 cup shredded cheddar cheese (4 ounces)
- 1 tablespoon Worcestershire sauce
- 2 medium green onions, chopped (2 tablespoons)
- 1 teaspoon peppered seasoned salt
- 2 medium yellow Yukon potatoes, thinly sliced
- 1½ cups baby-cut carrots
- 12 cherry tomatoes, cut in half, if desired
- 4 medium green onions, sliced (¼ cup)
- ½ teaspoon peppered seasoned salt
Directions
Heat coals or gas grill for direct heat.
Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt.
Shape mixture into 4 patties, about 1 inch thick.
Place potatoes on sprayed sides of foil sheets.
Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with ½ teaspoon seasoned salt.
Fold foil over patties and vegetables so edges meet.
Seal edges, making tight ½-inch fold; fold again.
Allow space on sides for circulation and expansion.
Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender.
Place packets on plates.
Cut a large X across top of packet; fold back foil.