hamburger foil wraps

Delicious and soooo easy!  You can easily adjust all ingredients (i.e. add zucchini or bell pepper or use ground turkey) and ingredient amounts (to make more or less foil wraps).  Here's a recipe for 4 hamburger foil wraps.

Slice 3 medium sized Russet potatoes (there are many different kinds of potatoes and you can use whichever you like best, but I like Russet or red potatoes for this) as thin and uniformly as you can (so they can cook quickly and for the same amount of time).

Slice 3 large carrots in thin and uniform slices.

Slice 1 medium onion (I like white onions for this) in thin strips.

Pile potatoes, then carrots, then onions in the center of a piece of aluminum foil (about 12"x12" square of foil).  Add a small slice of butter (~1/4 tbsp.) and salt and pepper.  Split all veggies between the 4 pieces of foil.

Next, add a patty of hamburger.  Four foil wraps will require ~1 to 1.5 lbs. of ground beef.  I was a little short this time around, so the patties look small.  Salt and pepper the meat.  Place on top of the veggies.

Grab two sides of foil and fold together.  It may be tough to fold the sides together, but just be somewhat forceful.  If the foil seems like it's going to rip, you need a larger piece of foil. 

Then, roll the ends in.

Repeat with a second piece of foil so that juices do not leak in the oven.



Place hamburger foil wraps on a baking sheet and bake at 350 degrees for 1 hour.  

When done, be careful opening up the wrap as it will be hot and steamy!  You may need to use a couple of forks.  Once done, the veggies will be soft and delicous and meat well done. 

Place foil wrap on a plate and serve with ketchup and maybe a salad or bread.  Delicous!  And EASY cleanup!  Wad up the leftovers and toss in the garbage.  These foil wraps are great for camping.  They can be cooked on the grill with turning every 10-15 minutes.

For dessert:
blueberries and stawberries with fresh whipped cream