Campfire Cheeseburger Hobo Packets (Print Version)

Ground beef patties with seasoned vegetables and melted cheddar, cooked in foil packets over a campfire or grill.

# What You'll Need:

→ Beef

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 and 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

→ For Serving

15 - 4 hamburger buns (optional)

# Directions:

01 - Build a campfire with hot coals or preheat an outdoor grill to medium-high heat.
02 - In a large bowl, combine ground beef with salt, pepper, garlic powder, and smoked paprika. Mix until evenly seasoned, then divide into 4 equal portions. Shape each portion into a flat, even patty.
03 - Lay out 4 large sheets of heavy-duty aluminum foil. Drizzle the center of each sheet with olive oil to prevent sticking.
04 - Arrange thinly sliced potatoes in the center of each foil sheet. Layer red onion, bell pepper, mushrooms, and halved cherry tomatoes on top. Season the vegetables generously with salt and pepper.
05 - Place one seasoned beef patty on top of each vegetable stack. Drizzle each patty with ketchup and yellow mustard.
06 - Fold the aluminum foil tightly around the contents, crimping the edges securely to form sealed packets that trap steam 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 fork-tender and the beef is cooked through to an internal temperature of 160°F.
08 - Carefully open each packet, watching for hot steam. Place a slice of cheddar cheese over each patty and reseal the foil. Let rest for 1 to 2 minutes until the cheese melts.
09 - Serve hot directly from the foil or transfer onto hamburger buns with additional ketchup, mustard, or mayonnaise as desired.

# Expert Tips:

01 -
  • Everything cooks in its own little pouch, which means zero dishes and maximum flavor trapped inside.
  • The vegetables steam directly under the burger, soaking up all those rich beef juices while staying perfectly tender.
  • You can make these on a campfire, a grill, or even in your oven at home on a random Tuesday night.
02 -
  • Seal those foil packets tightly because even a small gap lets steam escape and everything dries out instead of steaming.
  • Thin potato slices are non negotiable if you want them tender by the time the burger is done.
  • Heavy duty foil is worth the investment here because regular foil tears on coals and you will lose your dinner.
03 -
  • Write each persons name on their foil packet with a marker before cooking so there is no confusion when you open them.
  • Let the packets rest for two minutes after pulling them off the heat because everything inside is lava hot and the juices need to settle.

Go Back