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Hobo Dinner Cheeseburgers

Hobo cheeseburgers are made as foil packet burgers: thin ground beef patties cook with sliced potatoes, onions, and bell peppers, then American cheese melts right in the packet. Open the foil to reveal tender vegetables and a melted cheese top for a campfire-ready camping dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef Use 80–90% lean for best flavor and juiciness.
Seasoning
  • 0.25 salt and pepper to taste Season patties and vegetables; add more to preference.
Cheese topping
  • 4 American cheese Place slices on top after cooking to melt in the hot packet.
Vegetables
  • 2 potatoes Thinly sliced for even cooking inside the foil packet.
  • 1 onion Slice so layers cook alongside the potatoes.
  • 1 bell pepper Slice thin for tender texture by the end of cooking.
Butter
  • 4 tbsp butter Add a tablespoon per packet for richness.
Foil packets
  • 4 heavy-duty aluminum foil Use sheets sturdy enough to seal and hold juices.

Equipment

  • 1 sheet pan

Method
 

Make patties
  1. Divide the ground beef into 4 portions and form into thin patties, seasoning with salt and pepper.
  2. Keep patties thin so they cook through in the foil packet on medium heat.
Assemble foil packets
  1. On each foil sheet, layer the sliced potatoes, onions, and bell peppers.
  2. Place a burger patty on top of the vegetables and add 1 tablespoon butter.
  3. Fold foil into sealed packets, pressing edges tightly to prevent leaks.
Campfire cook
  1. Place packets on a campfire grate over medium heat for 20 minutes, flipping halfway.
  2. Continue until the vegetables are tender and the burgers are cooked through, for a total cook time of 25 minutes.
Melt cheese and rest
  1. Open packets, add cheese slices to burgers, then reseal briefly just long enough to melt the cheese.
  2. Let cool for 5 minutes before serving from the packets.

Notes

For the cleanest seal, fold foil edges firmly and avoid overstuffing so steam can’t escape. Store leftovers covered in the refrigerator for up to 3 days; reheat packets in a skillet over medium-low heat until warmed through (cheese may be softer). Freezing is not recommended because potatoes can become grainy after thawing. For a lighter option, use lean ground beef and reduce butter to 2 tbsp total while keeping the cheese slices as written.