Campfire Cheeseburger Hobo Packets (Printable Version)

Ground beef, vegetables, and cheddar cheese wrapped in foil and cooked over a campfire or grill.

# What You'll Need:

→ Meats

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 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 (about 400°F). Allow the grate or oven to fully reach temperature before cooking.
02 - In a mixing bowl, combine the ground beef with garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently just until the seasonings are evenly distributed, being careful not to overwork the meat.
03 - Divide the seasoned beef mixture into 4 equal portions, shaping each into a uniform ball.
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 potato in the center of each oiled foil sheet. Layer onion, bell pepper, and mushrooms evenly over the potatoes. Season the vegetables lightly with salt and pepper.
06 - Flatten each portion of seasoned ground beef into a patty and place one on top of the vegetables in each foil packet. Drizzle each patty with ½ tbsp ketchup and a small amount of yellow mustard.
07 - Fold the foil up and over the contents to form tightly sealed packets. Crimp the edges firmly to ensure no juices escape during cooking.
08 - Place the sealed packets on the campfire grate, grill grates, or in the oven. Cook for 20 to 25 minutes until the beef is cooked through and the vegetables are tender, flipping the packets once halfway through the cooking time.
09 - Carefully open each packet, watching for hot steam. Place a slice of cheddar cheese on each patty and reseal the foil. Let rest for 2 additional minutes until the cheese melts.
10 - Serve directly from the packets or transfer to plates. Garnish with sliced pickles, chopped lettuce, sliced tomatoes, and additional condiments as desired.

# Expert Hints:

01 -
  • Everything cooks in one sealed packet, which means zero dishes to scrub at the end of the night.
  • The vegetables steam in beef juices, so every bite tastes richer than it has any right to be.
  • You can prep all the packets at home and just toss them on the fire when you arrive at camp.
02 -
  • The steam inside those packets is genuinely hot enough to burn your wrists, so always open away from your face and use tongs.
  • If your potato slices are thicker than a coin, add ten minutes to the cook time or you will be biting into raw chunks.
03 -
  • Let the cooked packets rest for two minutes before opening so the juices settle back into the meat instead of pooling on your plate.
  • Toasting buns over the fire and scooping the packet contents onto them turns dinner into the best build your own burger bar you never planned.

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