Ingredients 

• 2 lb lean ground beef
• 1 packet dried onion soup mix
• 1 ½ lb baby gold potatoes quartered
• 12 oz frozen crinkle cut carrots
• 1 red onion (medium) large diced
• 1 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 6 slices Colby Jack cheese

Instructions

1. Preheat the oven to 350°F.
2. Place the ground beef with onion soup mix into a large bowl and mix to combine.
3. Separate the ground beef into 6 equal-sized portions. Shape into patties and set aside.
4. Place the cut potatoes, carrots, onion, olive oil, garlic powder, salt, pepper, and paprika into a large bowl and stir to combine so the veggies are coated.
5. Lay a 12×18″ piece of heavy-duty foil on the counter. Spray with cooking spray. Place ¼ of the veggies in the middle of the foil. Add a hamburger patty on top. Close the foil around the ingredients to form a little pouch.
6. Place on sheet trays and bake for 45 minutes or until the veggies are tender and the burger patties reach at least 160°F.
7. Open the foil packets and place a slice of cheese on top of the burger patty. Loosely cover with foil again for about 5 minutes until the cheese is melted. Serve.