Ingredients Jump to Instructions ↓

  1. 1 pkg. au gratin potatoes mix

  2. 1-1/2 lbs. lean ground beef

  3. 1/2 tsp. seasoned salt

  4. 1/4 tsp. white pepper

  5. 1 tsp. dried thyme leaves

  6. 1/4 cup mustard, divided

  7. 5 thin onion slices

  8. 1 cup shredded Cheddar cheese

  9. 1/2 cup chopped onion

  10. 16 oz. pkg. frozen mixed vegetables

  11. 1/4 cup apple juice

  12. 1/4 cup beef broth

Instructions Jump to Ingredients ↑

  1. Prepare and heat grill. In large saucepan, combine potatoes from the au gratin mix with enough water to cover. Bring to a boil, cover pan, reduce heat, and simmer for 5-6 minutes until potatoes are partially cooked; drain well.

  2. In medium bowl combine beef, garlic salt, pepper, thyme, and 2 Tbsp. mustard. Shape into ten 4" patties. Place onion slices on half of the patties and top with cheese. Top with remaining patties and seal edges well to form 5 beef patties. Mold the patties between your palms so they are 1/2" thick.

  3. Place each filled patty on an 18x12" sheet of heavy duty foil. Top with chopped onion and potatoes. Put 3/4 cup vegetables next to each patty.

  4. In a small bowl, mix apple juice and beef broth with sauce packet from potatoes along with remaining mustard, and spoon over potatoes. Seal edges of the packets securely, allowing some room for expansion.

  5. Place on grill, 6" from medium coals. Cook, covered, 15-25 minutes until meat is no longer pink in center and the potatoes are tender, turning packets occasionally and rearranging on grill as they cook.

  6. You can also bake the packets in a preheated 450 degrees F oven until done.

  7. servings


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