Campfire Cheeseburger Hobo Packets (Printable)
Classic cheeseburger flavors wrapped in foil with seasoned beef, potatoes, veggies and cheddar, cooked over open fire.
# What goes in:
→ 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
→ 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
# Directions:
01 - Preheat your campfire grate, 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, a generous pinch of salt, and black 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 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 layer of thinly sliced potatoes in the center of each oiled foil sheet. Top with sliced onion, red bell pepper, and mushrooms. Season the vegetables lightly with salt and pepper.
06 - Place one seasoned beef patty on top of the layered vegetables in each packet. Drizzle each patty with ½ tablespoon of ketchup and a small amount of yellow mustard.
07 - Fold the foil edges together tightly to form 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 fully cooked through and the vegetables are fork-tender.
09 - Carefully open each packet, watching for hot steam. Place a slice of cheddar cheese on each patty, then reseal the packets and cook for an additional 2 minutes to allow the cheese to melt.
10 - Serve the hobos 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 Advice:
01 -
- Everything cooks inside one sealed foil pouch so cleanup is basically throwing away the wrapper.
- The vegetables steam in the burger juices which means every bite tastes like a fully loaded cheeseburger without needing a bun.
02 -
- Seal the foil packets tightly because any gap will let juices leak straight into the fire and your meal will dry out fast.
- Cut potatoes thinner than you think necessary because undercooked potato chunks are the most common disappointment with this recipe.
03 -
- Heavy-duty foil is non-negotiable because regular foil tears against the grates and you will lose half your dinner into the coals.
- Double-layer the foil if cooking over an open campfire because the direct flame degrades a single layer faster than you might expect.