Taco Burger and Potato Packets

1 lb. lean ground beef
1/2 cup Progresso Plain Bread Crumbs
2 Tbsp. Taco Seasoning Mix
1/4 cup milk
3 cups frozen southern-style hash-brown potatoes
1 (10-1/2 oz.) can condensed fiesta nacho cheese soup

Heat grill. In medium bowl, combine ground beef, bread crumbs, taco seasoning mix and milk; mix well. Shape mixture into four 4-inch patties. In medium bowl, combine frozen potatoes and soup; blend well.

Cut four 18x12 inch pieces of heavy-duty foil. Place 1 patty on each; top with 1/4 of potato mixture. Wrap each packet securely using double-gold seals, allowing room for heat expansion.

When ready to grill, place packets, seam side up, on gas grill over medium heat, on charcoal grill 4 to 6 inches from medium coals, or on campfire grill over medium heat. Cook 30 to 40 minutes or until burgers are no longer pink in center, rearranging packets several times during cooking.

To judge the temperature of a fire, cautiously hold you hand, palm side down, over the fire at cooking height. Now, count the number of seconds you can hold that position and you will have an indicator of how hot the fire temperature is:

5 seconds = low
4 seconds = medium
3 seconds = medium-high
2 seconds = high

Food Safety Note: "Microorganisms live on the surfaces of all cut meats. When the meat is ground, the microorganisms spread throughout the ground mixture. That's why it's important to thoroughly cook all ground meat until it is no longer pink in the center. Due to many variables when grilling, you may need to cook burgers longer than suggested in the recipe to reach the no-longer-pink stage.

This recipe can be found in Pillsbury Classic Cookbooks
Grilling & Picnics June 1996; pg. 32


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