1 pound extra-lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon garlic-pepper blend
1/2 teaspoon onion powder
1/4 teaspoon salt
2 cups frozen sugar snap peas, carrots, onions and mushrooms (from 1-pound bag)
32 frozen steak fries (from 28-ounce bag) or cut about 20 red potatoes into wedges
4 frozen corn niblets and half-ears corn-on-the-cob
1/2 teaspoon garlic-pepper blend
1. Make your fire, turn on your gas grill or charcoal grill. Cut four 18×12-inch sheets of aluminum foil.
2. Mix beef, Worcestershire sauce, 1 teaspoon garlic-pepper blend, the onion powder and salt. Shape mixture into 4 patties, about 1/4 inch thick.
3. Place 1 patty on each foil sheet about 2 inches from 12-inch side. Top each with 1/2 cup vegetables and 8 steak fries. Place 1 piece of corn next to each patty. Divide remaining 1/2 teaspoon garlic-pepper blend among vegetables. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on your grill or cooking source. (mine was a wood fire with plenty of charcoal intermingled.
4. This is were it gets tricky, you will want to cook for 15 to 40 minutes (depending on heat source) or until use meat thermometer inserted in center of patties reads 160°F. Place packets on plates. To serve, cut large X across top of each packet; carefully fold back foil and enjoy!
* Tara Notes:
You can also cook this at home, cooking your packets at 450 degrees for 35-40 mins.