Campfire Cheeseburger Hobo Packets (Printable)
Classic cheeseburger flavors with beef, potatoes and cheddar sealed in foil and cooked over open flame.
# What You'll Need:
→ Meat
01 - 1.1 lb ground beef (80/20 blend recommended)
→ Vegetables
02 - 1 large russet potato, thinly sliced
03 - 1 medium onion, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 3.5 oz button mushrooms, sliced
06 - 2 dill pickles, sliced (optional)
→ Cheese
07 - 4 slices sharp cheddar cheese
→ Seasonings and Pantry
08 - 2 tbsp ketchup
09 - 1 tbsp yellow mustard
10 - 1 tsp garlic powder
11 - 1 tsp onion powder
12 - 1 tsp smoked paprika
13 - Salt and black pepper to taste
14 - 2 tbsp olive oil
→ Optional Toppings
15 - Chopped lettuce
16 - Sliced tomatoes
17 - Additional ketchup and mustard
# Directions:
01 - Preheat your campfire, grill, or oven to medium-high heat (400°F).
02 - In a mixing bowl, combine the ground beef with garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently just until combined, being careful not to overwork the meat.
03 - Divide the seasoned beef mixture into 4 equal portions.
04 - Tear 4 large sheets of heavy-duty aluminum foil (about 12 inches per side) and brush the center of each with olive oil to prevent sticking.
05 - Layer potato slices in the center of each foil sheet, followed by onion, bell pepper, and mushrooms. Season the vegetables lightly with salt and pepper.
06 - Press each portion of seasoned ground beef into a flat patty and place on top of the vegetables in each packet.
07 - Drizzle 1/2 tbsp ketchup and a small amount of mustard over each patty.
08 - Fold the foil up to form tightly sealed packets, ensuring they are completely closed to prevent any leaks during cooking.
09 - Place the sealed packets on the campfire grate, grill, or in the oven. Cook for 20 to 25 minutes, flipping once halfway through, until the beef is cooked through and the vegetables are tender.
10 - Carefully open each packet, watching for hot steam. Place a slice of cheddar cheese on each patty, then reseal the packets and cook for 2 more minutes until the cheese melts.
11 - Serve directly from the packets or transfer to plates. Garnish with sliced pickles, chopped lettuce, tomato slices, and extra condiments as desired.
# Expert Tips:
01 -
- Everything cooks together in one sealed packet so cleanup is basically nonexistent, which is the closest thing to magic when you are washing dishes with lake water.
- The foil traps all the steam and juices, making the potatoes buttery soft while the beef patty stays incredibly moist.
- Each person gets their own personalized packet, so picky eaters can skip mushrooms or double up on pickles without any fuss.
02 -
- Use heavy duty foil rather than regular because thin foil tears easily over open flame and a ripped packet means lost juices and dried out dinner.
- Do not stack the packets on top of each other while cooking because they need direct heat contact on the bottom to cook properly and stacking leads to uneven results.
- Let the packets rest for a minute after pulling them off the heat before opening because the trapped steam is hotter than you expect and will happily scald an impatient hand.
03 -
- Write each persons name on the outside of their foil packet with a marker before cooking so there is no confusion about whose has extra pickles or no mushrooms when everything looks identical on the grate.
- Prep all the vegetables and season the beef at home before your trip, storing them in separate containers in the cooler so assembly at campsite takes five minutes instead of thirty.