Velveeta Burger Foil Packs Recipes

Steps:

• Preheat grill to medium heat. Shape meat into six 3/4-inch-thick patties.
• Grill 7 to 9 min. on each side or until cooked through (160°F); top with VELVEETA. Grill an additional 1 to 2 min. or until VELVEETA is melted.
• Place burgers on bottom halves of buns; top with tomatoes. Cover with tops of buns.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Cut four 12x18-inch sheets of aluminum foil.
• Mix ground beef, bread crumbs, milk, and taco seasoning mix together in a medium bowl until well blended. Shape into four 4-inch patties. Mix potatoes and salsa in another medium bowl.
• Place 1 patty onto each piece of foil and top with 1/4 of the potato mixture and 1/4 of the Cheddar cheese. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
• Place packets, seam-side up, on the preheated grill. Cover the grill and cook, rearranging the packets several times, until patties are cooked through and potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Steps:

• SPRAY 4 large sheets of heavy-duty foil with cooking spray; top with chicken, Italian seasoning and vegetables. Fold to make 4 packets.
• GRILL 15 minute or until chicken is done. Cut slits in foil to release steam before carefully opening packets.
• TOP ingredients (still in packets) with VELVEETA®. (No need to refold packets to seal.) Grill 5 minute or until VELVEETA® is melted.
• Kraft Kitchens Tips:.
• VELVEETA® Mexican Chicken Campfire Packs: Combine 1/2 teaspoons each chili powder, crushed red pepper, garlic powder and ground cumin. Sprinkle over chicken instead of the Italian seasoning, then continue as directed.
• VELVEETA® Creole Chicken Campfire Packs: Prepare recipe as directed, substituting Creole seasoning for the Italian seasoning.

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray center of each with cooking spray. In large bowl, mix ground beef, seasoned salt and pepper. Shape mixture into 4 patties, 1/2 inch thick.
• In center of each sheet of foil, place 1 cup potatoes, 1/4 of the vegetables and cheese sauce chips, and 1 beef patty. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
• Place packets, sealed side down, on grill; cover grill. Cook with medium heat 10 minutes. Turn packets over; cook covered 15 to 18 minutes longer or until thermometer inserted in center of patties reads 160°F and vegetables are tender.
• To serve, carefully open packets to allow steam to escape. Stir to mix in cheese sauce.

Steps:

• Heat oven to 450°. Cut four 18x12-inch sheets of aluminum foil.
• Mix beef, Worcestershire sauce, 1 teaspoon garlic-pepper blend, the onion powder and salt. Shape mixture into 4 patties, about 1/4 inch thick.
• 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 large cookie sheet.
• Bake 35 to 40 minutes or until 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.

Steps:

• Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• Mix mushrooms, green beans, bell pepper strips, onion and barbecue sauce. Place vegetable mixture on sprayed side of foil sheets. Top with burger patties. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender. Place packets on plates; unfold foil.

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy duty foil. Spray with cooking spray.
• In medium bowl, mix beef, 1 can green chiles, chili powder, 1 teaspoon of the cumin, 3/4 teaspoon of the salt and 1 cup of the cheese until blended. Form into 4 patties about 1/2-inch thick. In small bowl, mix corn, remaining can of green chiles, remaining 1/2 teaspoon cumin and remaining 1/4 teaspoon salt.
• Place beef patty on center of each sheet of foil. Scoop about 1/3 cup of corn mixture on top of each patty.
• 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 packs on grill over medium heat. Cover grill; cook 8 minutes. Rotate packs 1/2 turn; cook 7 to 9 minutes longer or until patties are no longer pink in center and meat thermometer inserted in center of patties reads 160°F. Remove packs from grill. Cut large X across top of each pack. Carefully fold back foil. Top each patty with 2 tablespoons cheese; garnish with cilantro and a lime wedge.

Steps:

• Spray 4 large sheets of heavy-duty foil with cooking spray; top with chicken, Italian seasoning and vegetables. Fold to make 4 packets.
• Grill 15 min. or until chicken is done. Cut slits in foil to release steam before carefully opening packets.
• Top ingredients (still in packets) with VELVEETA. (No need to refold packets to seal.) Grill 5 min. or until VELVEETA is melted.

Steps:

• Heat grill to medium-high heat.
• Mix meat and onion soup mix just until blended; press into 4 (1/2-inch-thick) patties. Place on centers of 4 large sheets heavy-duty foil sprayed with cooking spray; top with mixed vegetables and hash browns. Fold to make 4 packets.
• Grill 20 min. or until burgers are done (160°F). Cut slits in foil to release steam before opening packets. Top ingredients in packets with VELVEETA; grill 5 min. or until melted.