Ingredients
1 large egg, lightly beaten3/4 cup dry bread crumbs1/4 cup ketchup1 tablespoon Worcestershire sauce1 teaspoon seasoned salt1 pound lean ground beef (90% lean)2 cups frozen shredded hash brown potatoes, thawed1 cup diced carrots1 cup condensed cream of chicken soup, undiluted1/4 cup milk
Preparation
Prepare grill for indirect heat. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties. Place each patty on a greased double thickness of heavy-duty foil (about 12 in. square); sprinkle each with potatoes and carrots.
Combine soup and milk; spoon over meat and vegetables. Fold foil around mixture and seal tightly. Grill, covered, over indirect medium heat for 25-30 minutes or until meat is no longer pink and potatoes are tender. Open foil carefully to allow steam to escape.
