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INGREDIENTS

6 potatoes, sliced
1/4 cup diced onion
2 tablespoons cold margarine
1/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
3/4 cup shredded Cheddar cheese
salt and ground black pepper to taste

DIRECTIONS

Build a campfire and allow the fire to burn until it has accumulated

a bed of coals. Rake the coals into a flat bed on one side of the fire.

Cut 2 lengths of heavy duty foil approximately 18 inches square,

placing one on top of the other for strength.

Spray top one with non-stick spray. Spread potatoes on foil leaving

plenty of room to fold up later.

Scatter the onion over potatoes; slice the margarine over the

potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses

over the potatoes; season with salt and pepper.

Bring opposite edges of foil together and seal.

Place the packet directly onto your campfire and cook until

the potatoes are soft, about 35 minutes.

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Ingredients

1/2 cup(s) mayonnaise
1/3 cup(s) ketchup
1 tablespoon(s) red wine vinegar
1 tablespoon(s) onion, grated
1 tablespoon(s) parsley, chopped
1 tablespoon(s) tarragon, chopped
1 teaspoon(s) Worcestershire sauce
12 ounce(s) thickly sliced bacon
1 1/3 pound(s) ground beef chuck
1 1/3 pound(s) ground beef sirloin
1 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
2 tablespoon(s) unsalted butter, melted
3 ounce(s) sharp cheddar cheese, cut into 6 slices
6 hamburger buns, split and toasted
6 iceberg lettuce leaves
6 slice(s) tomato
6 slice(s) of red onion

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Directions

In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon, and

Worcestershire sauce. Cover and refrigerate.

In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes.

Drain and cut the bacon into large pieces.

Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt, and pepper.

Form the meat into six 4-inch patties, about 1 1/4 inches thick.

Submerge the patties in the cold water and let soak for 30 seconds.

Immediately transfer the burgers to the grill and brush with some of the melted butter.

Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter.

Top the burgers with the cheese during the last minute of grilling and let melt.

Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with

the burgers, red onion, and bacon.

Close the burgers, cut in half, and serve right away.

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