Go Back

Campfire Cheeseburger Hobo Packets

Campfire cheeseburger packets with thin beef patties, tender potatoes, and onions baked in foil until juicy. Open the packets at the end to melt cheddar so it stretches over the hobo dinner filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
rest 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 630
Ingredients Method Notes

Ingredients
  

Beef and seasoning
  • 1 lb ground beef
  • Salt and pepper to taste
Packet vegetables
  • 3 potatoes, thinly sliced
  • 1 onion, sliced
  • 2 tomatoes, sliced
Sauce and cheese
  • 4 tbsp ketchup
  • 4 tbsp mustard
  • 4 cheddar cheese Use 4 slices.
Serving
  • 4 hamburger buns (optional, for serving)
Foil packets
  • 4 heavy-duty aluminum foil 1 sheet per packet.

Method
 

Make the patties
  1. Form ground beef into 4 thin patties and season with salt and pepper. Make them thin so they cook through inside the packets.
Assemble foil packets
  1. On each foil sheet, layer sliced potatoes and onions. Use a single even layer so the potatoes steam tender.
  2. Place burger patty on top, then add tomato slices. Arrange tomatoes directly over the beef so they release juices.
  3. Drizzle with ketchup and mustard. You should see sauce streaks across the top layer before sealing.
  4. Fold foil into sealed packets. Press seams firmly so no juices leak out.
Cook over the campfire
  1. Place packets on campfire grate over medium heat. Cook until potatoes are tender and meat is cooked through.
  2. Cook for 25 minutes, flipping halfway through. Look for gentle bubbling at the packet edges and keep the heat steady.
  3. Open packets, add cheese slices, and reseal briefly to melt. You should see cheddar melt and start to stretch.
Rest and serve
  1. Let packets cool for 5 minutes before opening. This helps the filling set so it doesn’t spill when served.
  2. Serve in packets or on hamburger buns. Choose buns if you want extra grip for the cheesy filling.

Notes

Pro tip: aim for thin, even beef patties and uniformly sliced potatoes so everything finishes at the same time. Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming; freeze yes—freeze sealed portions for up to 2 months and thaw in the fridge overnight. For a lighter option, use lean ground beef (90% or higher) and reduced-sugar ketchup if desired.