Campfire Cheeseburger Hobo Packets (Print Page)
Classic cheeseburger flavors in foil packets with beef, potatoes, and melted cheddar, cooked over campfire or grill.
# What You Need:
→ 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 tablespoons ketchup
09 - 1 tablespoon yellow mustard
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1 teaspoon smoked paprika
13 - Kosher salt and freshly ground black pepper to taste
14 - 2 tablespoons olive oil
→ Optional Toppings
15 - Chopped iceberg lettuce
16 - Sliced fresh tomatoes
17 - Additional ketchup and mustard for serving
# Directions:
01 - Preheat your campfire, grill, or oven to medium-high heat (approximately 400°F). Allow the grate or oven to fully come to temperature before cooking.
02 - In a mixing bowl, combine the ground beef with garlic powder, onion powder, smoked paprika, a generous pinch of salt, and black pepper. Gently mix just until the seasonings are evenly distributed—avoid overworking the meat.
03 - Divide the seasoned beef mixture into 4 equal portions and shape each into a flat patty, roughly ½ inch thick.
04 - Tear 4 large sheets of heavy-duty aluminum foil, approximately 12 inches per side. Brush the center of each sheet with olive oil to prevent sticking.
05 - Arrange thinly sliced potatoes in the center of each oiled foil sheet. Layer onion slices, red bell pepper strips, and mushrooms on top of the potatoes. Season the vegetables lightly with salt and pepper.
06 - Place one seasoned beef patty on top of the vegetable bed in each packet. Drizzle each patty with ½ tablespoon ketchup and a small squeeze of yellow mustard.
07 - 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.
08 - 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 fork-tender.
09 - Carefully open each packet, watching for hot steam. Place a slice of cheddar cheese on each patty, then reseal the packets and cook for an additional 2 minutes until the cheese is melted.
10 - Serve directly from the foil packets or transfer to plates. Garnish with sliced pickles, chopped lettuce, fresh tomato slices, and extra condiments as desired.
# Expert Tips:
01 -
- Everything cooks in its own little parcel, which means zero dishes to wash at the campsite and more time to enjoy the fire.
- The vegetables steam beneath the burger patty, soaking up all those savory beef juices until every bite is outrageously flavorful.
02 -
- Use heavy-duty foil because regular foil tears easily over a campfire and losing your dinner into the coals is a tragedy you cannot undo.
- Always place the potatoes on the bottom layer closest to the heat since they take the longest to cook and need that direct contact to get tender.
03 -
- Make a small foil handle or fold the top seam into a twist so you have something to grab when flipping or removing packets from the fire without burning your fingers.
- Let the packets rest sealed for a minute after cooking because the residual heat finishes melting the cheese and the juices redistribute through the vegetables for better flavor in every bite.