Pre-heat the grill to 400°F degrees.
Cut four strips of heavy-duty aluminum foil approximately 2-feet long.
To a medium bowl, add beef, salt, pepper, garlic powder and Worcestershire.
Use your fingers to gently work the seasoning into the beef; form into four patties.
In another medium bowl, mix potatoes, carrots, corn, sweet peas and onions with the olive oil, garlic powder, paprika, oregano and parsley; sprinkle with salt and pepper.
If you’re making them over a campfire, place a cabbage leaf on the bottom of each foil strip before adding the vegetables; otherwise, put the veggies on the foil bags first and the burger on top.
Bring the two short sides together and fold them over; fold/roll the remaining two sides.
Place directly on grill grate; cover and cook for 25 – 30 minutes or until burgers register 165°F.
The steam can be very hot so very carefully, loosen the foil bags.
If desired, place a slice of cheese on top of each burger.
Wrap the cheese loosely and let the cheese melt for a few minutes.
Top the burger with Miracle Whip and/or ketchup plus your favorite toppings and serve.
