Hobo Packets

 

 

Ingredients

For the burgers:

• ▢ 2 pounds lean ground beef
• ▢ 2 Tablespoons ketchup
• ▢ 1 Tablespoon Worcestershire sauce
• ▢ 2 teaspoons onion powder
• ▢ 2 teaspoons garlic powder
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon black pepper
• ▢ ¼ cup water

For assembly:

• ▢ 1 ½ pounds Yukon gold potatoes, small diced (I leave the skin on – just make sure you rinse the potatoes well before dicing)
• ▢ 12 ounce bag frozen sliced carrots
• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon black pepper
• ▢ 1 large sweet onion, sliced
• ▢ 6 Tablespoons salted butter, cut into tablespoons

Instructions

• Mix the ground beef, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, paprika, pepper and water in a large bowl until well combined and set aside.
• Mix the potatoes, carrots, olive oil, garlic powder, salt, and pepper in a large bowl until well combined.
• Lay out (6) 18×12 sheets of foil (use heavy-duty foil if you can) and spray with nonstick cooking spray.
• Add 1/6th of the potato and carrot mixture into the center of each foil packet.
• Divide the meat mixture into 6 patties and place one on top of the vegetables.
• Evenly distribute the onion slices on top of the burgers.
• Last, add 1 tablespoon of butter on top of each one.
• Crimp and secure each packet well so no air can escape.
• Preheat the grill to 400°F (medium-low to low heat). I like to add an oven thermometer to the grill so I can make sure of the temperature.
• Once at 400°F, add the packets to the grill and shut the top. Cook until the burgers reach 160°F and the vegetables are tender, about 30-40 minutes.