Campfire Cheeseburger Hobo Packets (Printable Version)
Ground beef patties with veggies and melted cheddar, cooked in foil packets over a campfire or grill.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (80/20 blend preferred)
→ Vegetables
02 - 2 medium russet potatoes, thinly sliced
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, sliced
05 - 1 cup sliced mushrooms
06 - 1 cup cherry tomatoes, halved (optional)
→ Dairy
07 - 4 slices cheddar cheese
→ Pantry & Condiments
08 - 2 tbsp ketchup
09 - 2 tbsp yellow mustard
10 - 2 tbsp mayonnaise (optional)
11 - 2 tbsp olive oil
12 - Salt and freshly ground black pepper, to taste
13 - 1 tsp garlic powder
14 - 1 tsp smoked paprika
→ To Serve
15 - 4 hamburger buns (optional)
# How To Make It:
01 - Build a steady campfire with hot coals or preheat a grill to medium-high heat, approximately 375°F to 400°F.
02 - In a large bowl, combine the ground beef with salt, pepper, garlic powder, and smoked paprika. Mix gently until evenly seasoned, then divide into 4 equal portions and shape into flat, even patties.
03 - Tear 4 large sheets of heavy-duty aluminum foil, approximately 18 inches each. Lightly drizzle the center of each sheet with olive oil to prevent sticking.
04 - Arrange thinly sliced potatoes in the center of each foil sheet. Top with layers of red onion, bell pepper, mushrooms, and halved cherry tomatoes. Season the vegetables with salt and pepper.
05 - Place one seasoned beef patty on top of each vegetable pile. Drizzle each patty with ketchup and yellow mustard.
06 - Fold the foil tightly around the contents, sealing all edges securely to form enclosed packets that trap steam and juices during cooking.
07 - Place the sealed packets directly on hot coals or grill grates. Cook for 25 to 30 minutes, flipping once halfway through, until the potatoes are tender and the beef is cooked to an internal temperature of 160°F.
08 - Carefully open each packet, watching for hot steam. Place a slice of cheddar cheese on each patty, reseal the foil, and let rest for 1 to 2 minutes until the cheese melts.
09 - Serve the packets hot directly from the foil, or transfer the contents onto hamburger buns with additional condiments as desired.
# Expert Advice:
01 -
- Everything cooks inside one sealed foil pouch so cleanup is almost nonexistent.
- The juices from the burger drip down into the potatoes and vegetables, seasoning them better than any spice rub could.
- You can build these packets at home and tote them to a campsite, a tailgate, or your own backyard grill.
02 -
- Thin potato slices are the single most important detail because thick ones will still be crunchy when the beef is already done.
- Do not skip the olive oil on the foil or the potatoes will glue themselves to the bottom and tear when you open the packet.
03 -
- A dash of Worcestershire sauce mixed into the beef adds a savory depth that tastes like you spent hours on something that took minutes.
- Let the packets rest for two minutes after pulling them off the heat so the juices settle back into the meat instead of running out onto your plate.