Cheeseburgers in Foil with Veggies and Potatoes
Seasoned hamburger patties are baked up tender and juicy with Yukon Gold potatoes, red onions, and cheddar cheese.
Servings: 4
Calories: 595kcal
Ingredients
- 4 quarter-pound hamburger patties, I used 85/15 lean ground beef patties
- 1 red onion, sliced into thin rounds
- 4 to 5 medium Yukon Gold potatoes, peeled and diced
- 1 tablespoon olive oil
- 4 slices cheddar cheese
- 1 teaspoon garlic powder
- Sea salt and pepper, to taste
- 4 hamburger buns, for serving
- 4 12-inch sheets of heavy duty aluminum foil
Instructions
- Preheat oven to 400˚F.
- Peel and dice the potatoes into half-inch chunks. Place in a small bowl, and toss with 1 tablespoon of olive oil. Set aside.
- Arrange the four sheets of aluminum foil on your work surface. Divide the potatoes evenly onto the foil sheets.
- Top each pile of potatoes with a slice of red onion, followed by a hamburger patty. Season the hamburgers with salt, pepper, and garlic powder.
- Create pouches by folding over two opposite ends of the foil sheets, and then rolling up the remaining open ends.
- Place the prepared pouches on a baking sheet. Bake in the preheated oven for 35 minutes, or until the hamburgers register at an internal temperature of 160˚F to 165°F.
- Carefully open each pouch; avoid letting the steam burn your hands or face. Place a slice of cheddar cheese on top of each burger. Place back in the oven, uncovered, for two minutes, to allow the cheese to melt.
- Serve the cheeseburger pouches as-is, with ketchup, or place on buns with favorite toppings.
Notes
Note: Cheeseburger pouches can be made with many variations. Try adding veggies like chopped carrots, cut green beans, and corn kernels.
Nutrition
Calories: 595kcal | Carbohydrates: 55g | Protein: 29g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 78mg | Sodium: 416mg | Potassium: 1141mg | Fiber: 5g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 36mg | Calcium: 232mg | Iron: 5mg