Campfire Cheeseburger Hobo Packets (Print version)
Ground beef and veggies wrapped in foil, cooked over campfire with melted cheddar cheese on top.
# What goes in:
→ Meats
01 - 1.1 lb ground beef (80/20 blend recommended)
→ Vegetables
02 - 1 large russet potato, thinly sliced
03 - 1 medium yellow 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 freshly ground black pepper to taste
14 - 2 tbsp olive oil
→ Optional Toppings
15 - Chopped iceberg lettuce
16 - Sliced fresh tomatoes
17 - Additional ketchup and yellow mustard
# Cooking steps:
01 - Prepare your campfire, outdoor grill, or oven to medium-high heat, targeting approximately 400°F.
02 - In a mixing bowl, combine the ground beef with garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently until just incorporated, being careful not to overwork the meat.
03 - Divide the seasoned beef mixture into 4 equal portions and set aside.
04 - Tear 4 large sheets of heavy-duty aluminum foil, roughly 12 inches per side. Brush the center of each sheet with olive oil to prevent sticking.
05 - Arrange sliced potatoes in the center of each oiled foil sheet. Layer onion slices, bell pepper strips, and mushrooms evenly over the potatoes. Season the vegetables lightly with salt and pepper.
06 - Flatten each beef portion into a patty and place one on top of the vegetables in each packet.
07 - Drizzle approximately 1/2 tablespoon of ketchup and a small squeeze of yellow mustard over each patty.
08 - Fold the foil up and over the filling, crimping the edges tightly to form fully sealed packets. Ensure there are no gaps to prevent juices from leaking during cooking.
09 - Place the sealed packets directly on the campfire grate, grill grates, 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 let them rest for 2 minutes until the cheese melts.
11 - Serve directly from the foil packets or transfer to plates. Garnish with sliced pickles, chopped lettuce, fresh tomato slices, and additional condiments as desired.
# Tips from flavorandfeast:
01 -
- Everything cooks in its own sealed packet so flavors mingle and nothing dries out.
- Cleanup is almost nonexistent because you eat straight from the foil.
02 -
- Seal the foil packets tightly with the folds on top because any gap lets steam escape and dries out the whole meal.
- Thin potato slices are non-negotiable since thick ones will still be crunchy when the beef is already done.
03 -
- Let the sealed packets rest for two minutes off the heat before opening so the juices settle back into the meat instead of running out.
- Double wrap each packet if cooking directly on hot coals because one layer of foil can puncture against an uneven coal bed.