Campfire Cheeseburger Hobo Packets (Printable Format)
Ground beef and vegetables layered with cheddar in foil packets, 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
# How-To Steps:
01 - Preheat your campfire grate, 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, kosher salt, and black pepper. Gently mix just until the seasonings are evenly distributed, being careful not to overwork the meat.
03 - Divide the seasoned beef mixture into 4 equal portions and shape each into a flat, even patty roughly the width of your foil sheets.
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 a bed of thinly sliced potatoes in the center of each oiled foil sheet. Layer sliced onion, red bell pepper, and mushrooms evenly over the potatoes. Season the vegetables lightly with salt and pepper.
06 - Place one seasoned ground beef patty on top of the layered vegetables in each foil packet. Drizzle each patty with approximately 1/2 tablespoon of ketchup and a small dab of yellow mustard.
07 - Fold the foil edges together tightly to form sealed packets, crimping the seams firmly to ensure no juices escape during cooking.
08 - Place the sealed packets directly on the campfire grate, grill grates, or oven rack. Cook for 20 to 25 minutes, flipping once halfway through, until the beef is fully cooked through and the vegetables are fork-tender.
09 - Carefully open each foil packet, watching for hot steam. Place a slice of cheddar cheese on each patty, then reseal the packets and let rest for 2 additional minutes to allow the cheese to melt.
10 - Serve the hobo packets directly from the foil or transfer to plates. Garnish with sliced dill pickles, chopped lettuce, fresh tomato slices, and extra ketchup or mustard as desired.
# Expert Suggestions:
01 -
- Everything cooks inside its own foil pouch so cleanup is almost nonexistent which is a lifesaver when you are nowhere near a sink.
- The beef juices drip down into the potatoes and vegetables below creating layers of flavor you simply cannot get from a pan on a stove.
02 -
- Seal the foil packets tightly because any gaps let steam escape and the vegetables will dry out instead of getting tender and juicy.
- Use heavy duty foil rather than regular foil because thin foil tears easily over open flame and you do not want ground beef ash in your dinner.
03 -
- Slice everything as uniformly thin as possible because even cooking depends more on consistent thickness than on exact timing.
- Write names on the outside of each packet with a marker before cooking so everyone gets their customized version back off the grate.