1 to 1 1/2 lb ground beef
4 16-inch squares aluminum foil
4 Carrots; sliced
1 can Potatoes; 16oz, sliced
2 small Green bell peppers; chopped
Dehydrated onion flakes
Worcestershire sauce
Salt & pepper to taste

Separate meat into 4 portions.

Place each in the center of a square of foil. Top with equal portions of chopped carrots, potatoes and peppers. Season with dehydrated onions, Worcestershire sauce, salt and pepper to taste. Seal foil, checking for leaks.

Place on hot coals for 10 to 15 minutes per side.

Makes 4 servings.

1 (7-ounce) can chipotle peppers in adobo sauce, undrained
2 pounds lean ground beef
2 teaspoons steak seasoning
1/2 (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices
4 sesame seed hamburger buns
Toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise

Process chipotle peppers in a blender until smooth. Measure 4 teaspoons puree, reserving remainder for another use, if desired.

For Red Onion Compote
1/2 cup water
1 1/4 cups beer
1/2 cup brown sugar
2 red onions, sliced
Salt and freshly ground black pepper

For Burgers:
3 pounds ground beef
1/4 cup beer
2 tablespoons grill seasoning
1/2 cup shredded Cheddar
Romaine lettuce
4 hamburger rolls, toasted

For Red Onion Compote:
In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer.

1/4 cup mayonnaise
1/4 cup barbecue sauce
4 bacon strips, cooked and crumbled
1-1/2 teaspoons dried minced onion
1-1/2 teaspoons steak seasoning
1 pound ground beef
4 slices Swiss cheese
4 hamburger buns, split
Lettuce leaves and tomato slices

In a small bowl, combine mayonnaise and barbecue sauce. In another bowl, combine the bacon, 2 tablespoons mayonnaise mixture, onion and steak seasoning; crumble beef over mixture and mix well. Shape into four patties.