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Ingredients

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Directions

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  • In a large bowl, combine egg, crackers, ketchup, Worcestershire sauce and salt. Add ground beef; mix well. Shape meat mixture into four 3/4-inch patties.

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  • Tear off four 36x18-inch sheets of heavy foil; fold in half to make 18-inch squares. Lightly coat one side of each 18-inch piece with cooking spray. On sprayed surface, place a patty in the center of each foil piece; top each with 1/2 cup potatoes and 1/2 cup carrots.

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  • In a small bowl, combine chicken soup and milk. Spoon soup mixture evenly over vegetable mixture. Bring up two opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose, leaving space for steam to build.

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  • For a charcoal grill, arrange medium-hot coals around the edge of the grill for indirect grilling. Test for medium heat in center of grill. Place foil packets on grill rack in the center of the grill. Cover and grill for 25 to 30 minutes or until done (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect heating. Place foil packets on the unlit side. Cover and grill as above.)

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Instructions Checklist
  • To serve, carefully open the foil packets to allow steam to escape. If you like, transfer patties, vegetables and sauce from packets to dinner plates.

Nutrition Facts

543 calories; 24 g total fat; 8 g saturated fat; 3 g polyunsaturated fat; 9 g monounsaturated fat; 128 mg cholesterol; 1592 mg sodium. 999 mg potassium; 52 g carbohydrates; 4 g fiber; 8 g sugar; 30 g protein; 1 g trans fatty acid; 10155 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 60 mcg folate; 2 mcg vitamin b12; 81 mg calcium; 5 mg iron;

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