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Ingredients
- 1 lb ground round
- 3/4 cup soft whole wheat breadcrumbs
- 1/4 cup finely chopped onions
- 1/4 cup no salt added tomato sauce
- 1/4 cup frozen egg substitute, thawed
- 1/2 tsp pepper
- vegetable cooking spray
- 2 large baking potatoes, thinly sliced
- 1 medium onion, thinly sliced and separated into rings
- 3 large carrots, scraped and thinly sliced
- 2 Tbsp canned low sodium chicken broth, undiluted
- 1 tsp chopped fresh basil
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh chives
- 2 tsp garlic flavored vegetable oil
- 1/2 tsp chopped fresh rosemary
- 1/4 tsp salt
- 1/4 tsp pepper
Details
Preparation time 40mins
Cooking time 60mins
Preparation
Step 1
Combine first 6 ingredients in a medium bowl, stirring well. Shape mixture into 4 (4 inch) patties. Cut 4 (18x12 inch) pieces of heavy duty aluminum foil; coat with cooking spray. Place a meat patty on one end of each piece of foil; place potato and onion evenly over patties. Top evenly with carrot. Combine broth and remaining 7 ingredients, stirring well. Spoon broth mixture evenly over vegetables. For each packet, fold free end of foil over meat and vegetables; bring edges of foil together. Fold over to seal; pleat and crimp to make an airtight seal. Place grill rack over medium coals (330-350). Place packets on rack; grill 15 to 20 minutes or until packets are puffed. Remove packets from grill. Cut an opening in the top of each packet, and fold foil back. Remove patties and vegetables from foil, and transfer to serving plates. Top evenly with remaining juices.
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