This recipe is my answer to weeknight dinners when everyone wants something satisfying but I do not want to spend an hour in the kitchen. I developed these foil packets the summer I had an abundance of zucchini and yellow squash from the farmer market and wanted to keep dinner low carb without losing the comfort of a cheeseburger. The result is a juicy seasoned beef patty nestled on a bed of thinly sliced squash, topped with generous melted cheddar, all cooked inside an air fryer safe foil pouch for easy cleanup and even cooking.

The texture is a lovely contrast. The beef stays tender and juicy because the packet traps steam while the cheese melts into a glossy blanket. The squash softens but keeps a little bite when sliced thin, providing a fresh counterpoint to the richness. These packets are terrific for busy nights, potluck style dining, or a quick meal when you want something familiar yet lighter than takeout. I often double the recipe when guests come because they disappear fast.

Ingredients

• 1 pound ground beef: Choose 80 20 for more flavor and juiciness or 85 15 if you prefer slightly leaner. Grass fed beef will have a deeper flavor and is a great option if you want a more pronounced beef character.
• 1 teaspoon onion soup mix: This adds savory depth and a touch of onion flavor. Look for a low sugar or gluten free variety if you need dietary modifications. If using a packaged mix from Lipton type brands check the label for salt content.
• 1 zucchini: Slice thin and then halve so it lies flat under the patty. Choose firm zucchini with glossy skin so it holds texture during cooking.
• 1 yellow squash: Prepare like the zucchini. The color contrast makes the packets look inviting and the milder flavor complements the beef.
• 1 cup shredded cheddar cheese: Use sharp cheddar for punch or mild cheddar for a creamier melt. Pre shredded cheese is convenient but freshly shredded gives a smoother melt and fewer anti clumping agents.
• Salt and pepper: To taste for seasoning the vegetables and patties. Kosher salt is a forgiving choice for even seasoning.

Instructions

Preheat the air fryer Set the air fryer to 400 degrees Fahrenheit and allow it to come to temperature. Preheating ensures even searing of the beef outside while the inside reaches the desired doneness during the cooking window. Season and mix the beef Place the ground beef in a medium mixing bowl and sprinkle the onion soup mix over it. Use clean hands to knead the seasoning into the meat until evenly distributed. Overworking can make patties dense so mix just until combined. Form patties Divide the mixture into four equal portions and shape into slightly wider than thick patties so they fit the foil. Press a shallow dimple in the center of each patty to prevent doming while cooking and help them cook evenly. Prepare the vegetables Slice the zucchini and yellow squash thinly and then halve the rounds so they lay flat. Toss with a little salt and freshly ground black pepper. The salt draws a bit of moisture and helps concentrate the squash flavor as it cooks in the packet. Build the packets Tear four long pieces of heavy duty aluminum foil and lay them flat. Arrange a bed of the seasoned squash in the center of each sheet, place a patty on top, and sprinkle with shredded cheddar. Make sure the cheese is evenly distributed for uniform melting. Seal and shape Fold the long edges of the foil up and over the filling, then roll the short sides and pinch tightly to seal. The packet should be secure enough to trap steam but not so tight that it bursts during cooking. Cook Place packets in the preheated air fryer basket in a single layer. Cook for 25 minutes. If you prefer a higher internal temperature reduce the packet thickness slightly or cook for an additional two to three minutes. Use a meat thermometer to check for 160 degrees Fahrenheit for well done beef. Rest and serve Remove packets carefully and let rest for five minutes before unwrapping to allow juices to redistribute. Open away from your face to avoid steam burns and transfer to plates. Add fresh toppings if desired.

Storage Tips

Allow packets to cool to near room temperature before refrigerating to maintain texture. Place sealed packets in an airtight container or wrap each in plastic wrap and store in the refrigerator for up to three days. For freezing wrap each foil packet in a second layer or place in a freezer safe bag and freeze for up to three months. Reheat from frozen in the air fryer at 350 degrees Fahrenheit for 12 to 15 minutes or until heated through, or thaw overnight in the refrigerator and reheat for 6 to 8 minutes.

Ingredient Substitutions

If you do not have onion soup mix use one half teaspoon onion powder plus one quarter teaspoon garlic powder and a pinch of dried parsley. Swap cheddar for Monterey Jack or pepper jack for extra heat. To reduce dairy use a dairy free shredded cheese alternative, though melting behavior will vary. For a lower fat option choose 90 10 ground beef and reduce cheese to one half cup.

Serving Suggestions

Serve packets with a crisp side salad dressed in lemon vinaigrette or a pile of steamed green beans for color contrast. Top with sliced pickles, diced tomato, or a spoonful of sugar free ketchup for familiar burger flavors. For a more composed plate transfer the beef and vegetables to a warmed plate and garnish with chopped fresh chives.

Cultural Background

Foil packet cooking is a pragmatic technique found across many cuisines but most associated with camp style and one pan meals. The method locks in moisture and flavor while simplifying cleanup. Combining a cheeseburger flavor profile with summer squash nods to an American tradition of adapting classic flavors to seasonal produce and dietary preferences like low carbohydrate eating.

Seasonal Adaptations

In colder months swap summer squash for sliced bell peppers or thinly sliced fennel to retain texture and add a different aromatic profile. Add seasonal herbs like chopped thyme or rosemary to the beef in fall. In spring incorporate thin asparagus tips as a bright green addition that pairs well with sharp cheddar.

Meal Prep Tips

Assemble packets up to twenty four hours ahead and store covered in the refrigerator. For freezer friendly meal prep make packets cold then freeze flat in a single layer. Label with the date. Reheat directly from frozen in the air fryer with a few extra minutes added to the cook time. Portion into meal containers with a fresh side salad for grab and go lunches.

These foil packets are a small ritual that makes weekday dinners feel cared for. The technique is forgiving and the flavors are familiar which is why I return to this method again and again. Try it once and you may find this becomes your low carb go to.