Tailgating Pot Burgers
- The Burgers: Purchase hamburger sufficient to make 1/3# patties for all you intend to serve. Best to use 10-15% fat ground sirloin for these sized patties so you can impress diners with your generosity. You can buy cheap hamburger (higher fat content) but be prepared to make 1/2# patties and have your recipe floating in grease. If you are making for four, 2 pounds of burger, 2 potatoes, and 2 onions, and a package of pre-sliced cheddar cheese is a good start. Using 2's makes your shopping list easy to remember.
- The Rest: You will need thinly sliced red onion, some thinly sliced potatoes, slices of cheddar cheese, some ketchup, salsa, garlic salt, and pepper.
- Assembly: In the bottom of your empty pot pie pans place a layer of potatoes, then onion, then your burger. If you have not yet salted and peppered your burger, this is the last chance to do it. Next, add a slice of cheese, a spot of ketchup and finish with some salsa. Cover each pot pie container with aluminum foil. (These Pot Burgers can be made before you leave for the game, or days earlier kept frozen until the morning of the game.)
- Cooking: Fire up your charcoal grille, get a good bed of coals, and then place the unfrozen Pot Burgers on the grate. Plan on 1/2 hour of cooking time for well done. You can cheat and carry a meat thermometer to check for the desired doneness.
- Serving: Peel back the aluminum foil cover, serve with any kind of condiments you prefer, pickles, peppers, olives, or chips are always good.
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Taken from www.epicurious.com/recipes/member/views/tailgating-pot-burgers-50004158 (may not work)