Campfire Cheeseburger Hobo Packets (Printable)
Classic cheeseburger flavors wrapped in foil with potatoes, vegetables, and melted cheddar for outdoor cooking.
# What You Need:
→ Meat
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 - 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 yellow mustard for serving
# Steps:
01 - Preheat your campfire, outdoor grill, or oven to medium-high heat, approximately 400°F.
02 - In a mixing bowl, combine the ground beef with garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix gently just until the seasonings are evenly distributed, taking care not to overwork the meat.
03 - Divide the seasoned ground beef 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 sliced potatoes in the center of each oiled foil sheet. Layer onion slices, red bell pepper strips, and mushrooms 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 vegetable bed in each packet. Drizzle each patty with ½ tablespoon ketchup and a small amount of yellow mustard.
07 - Fold the foil edges together to form tightly sealed packets, crimping the seams 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, flipping once halfway through, until the beef is cooked through and the vegetables are tender.
09 - Carefully open each packet, watching for hot steam. Place a slice of cheddar cheese on each patty and reseal the packets. Let rest for 2 minutes until the cheese melts.
10 - Serve directly from the foil packets or transfer to plates. Garnish with sliced dill pickles, chopped lettuce, fresh tomato slices, and additional condiments as desired.
# Expert Advice:
01 -
- Everything cooks in one sealed packet so cleanup is basically nonexistent, which matters enormously when your sink is a jug of water and a paper towel.
- The beef juices drip down into the potatoes and vegetables while everything cooks, creating layers of flavor you cannot replicate on a stovetop.
02 -
- Those foil packets hold an enormous amount of steam when you open them and I have burned my fingertips more than once getting impatient, so always peel back the foil away from your face and hands slowly.
- Slicing the potatoes unevenly is the number one reason this recipe fails because thick pieces resist cooking while everything else turns to mush, so take the extra minute to cut them thin and uniform.
03 -
- Dry the sliced mushrooms on a paper towel before adding them to the packet because excess mushroom moisture makes the whole thing steam rather than roast, and the texture difference is noticeable.
- Let the packets rest sealed for two to three minutes after pulling them off the heat before opening because the residual heat finishes melting the cheese and the internal pressure equalizes so you get less steam escaping at once.