A farm hand's supper

This is what I fed the crew when they came in from baling hay tonight...cheddar burgers.  I planned to fix them on the fire, but it was a little tough to get a fire started with 25 m.p.h. winds today.  I ended up cooking them in the oven for about 45 minutes.  We also had peaches we froze last summer mixed with blueberries Erin & Heather picked last summer and bananas.  I made a half sheet cake pan of mint brownies for dessert.

These cheddar burgers are a great meal to fix on the grill, so I thought I'd share the recipe in case someone wanted a simple meal for this holiday weekend.  Of course, I'm sure you'll have to cut the recipe down a little!  I made 16 packets out of 4 lbs. of ground beef.

Cheddar Burgers and Veggies

4 lbs. ground beef

4 cups shredded cheddar cheese

4 tablespoons Worcestershire sauce

1 small onion, chopped

1 tablespoon Lawry's seasoning salt

12-14 potatoes, thinly sliced

Baby carrots

Heat coals or gas grill for direct heat.  Spray one side of aluminum foil with cooking spray.

Mix beef, cheese, Worcestershire sauce, chopped onions, and seasoning salt.  Shape mixture into patties about an inch thick.

Place sliced potatoes on sprayed side of foil sheets.  Top with beef patty, carrots, and sliced onions (optional); sprinkle with seasoning salt.  Fold foil over patties and vegetables so edges meet.  Seal edges making a tight 1/2-inch fold; fold again.  Allow space on sides for circulation and expansion.

Grill packets 4-6 inches from medium heat 17-20 minutes or until potatoes are tender and meat is thoroughly cooked.  Place packets on plates or cookie sheet.  Cut a large X across the top of packet; fold back foil.