Gluten free, dairy-lactose-casein free, soy free, nut free
Prep Time: 30 minutes
Cook Time: 45 minutes
Serves: Makes four packets
1 pound lean ground chuck
1/2 cu A.1 steak sauce
1 tsp garlic powder
1 tsp onion powder
2 T parsley
1 egg, beaten (optional)
1 large onion, sliced
4 carrots, peeled and diced
8 new potatoes, skin-on, diced
1 pint container of cherry tomatoes
Salt and pepper to taste
Preheat oven to 375 F. Lightly brush four foil sheets with olive oil or cooking spray. Slice the onion and place a few pieces in the center of each foil sheet and set aside. In a medium sized bowl, gently combine the ground chuck with the A.1, garlic powder, and onion powder and parsley. Do not over work the meat or it will be too tough once cooked. For added moisture and to work as a binder, use the beaten egg. This is optional.
Score the meat and divide into four equal parts. Shape into patties and place on top of the onion already in the center of the foil sheets. Surround and top each meat patty with the carrots, potatoes and tomatoes. Top with more onion slices. Salt and pepper to taste.
Close and seal each foil packet by bringing two sides together at the center and fold over twice. Fold or roll up the remaining two open sides to create a good seal. Place on a large cookie sheet in a single layer. Bake for 45 minutes at 375 F or until the veggies are tender and the cherry tomatoes have burst.
Carefully unfold the packets as the steam will be very hot. Eat directly from the packets. If you prefer to plate each packet, stab the bottom of each packet with a fork to drain the excess juices. Open the packet to plate and enjoy!
Want to be really authentic? Cook these hobos right at your bonfire over the open flame!