Campfire Cheeseburger Hobo Packets (Printable)
Classic cheeseburger flavors in foil packets with seasoned beef, potatoes, and melted cheddar cooked over campfire.
# What You’ll Need:
→ Meats
01 - 1.1 lb ground beef (80/20 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 & Pantry
08 - 2 tbsp ketchup
09 - 1 tbsp yellow mustard
10 - 1 tsp garlic powder
11 - 1 tsp onion powder
12 - 1 tsp smoked paprika
13 - Salt and freshly ground black pepper to taste
14 - 2 tbsp olive oil
→ Optional Toppings
15 - Chopped iceberg lettuce
16 - Sliced fresh tomatoes
17 - Additional ketchup and mustard
# How To Make It:
01 - Prepare your campfire, 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 pepper. Mix gently just until evenly combined, avoiding overworking the meat.
03 - Divide the seasoned beef mixture into 4 equal portions and shape each into a flat patty.
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 thinly sliced potatoes in the center of each foil sheet. Layer onion slices, red bell pepper, and mushrooms evenly over the potatoes. Season the vegetables lightly with salt and pepper.
06 - Place one seasoned beef patty on top of the layered vegetables in each foil packet. Drizzle each patty with ½ tablespoon ketchup and a small amount of yellow mustard.
07 - Fold the foil tightly around each packet, crimping the edges to seal completely and prevent any juices from leaking during cooking.
08 - Place the sealed packets on a campfire grate, grill, 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, then reseal the packets and cook for 2 additional 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 Tips:
01 -
- Everything tastes better when you eat it outside with dirty hands and a paper plate balanced on your knee.
- Cleanup is almost nothing because you cooked in foil and the fire did most of the work for you.
02 -
- If your foil is not sealed tightly the fat leaks out and causes flare ups that burn the bottom of your packet.
- Thin potato slices are non negotiable because thick ones will still be crunchy when the beef is already done.
03 -
- Double wrap your packets if you are cooking over an open campfire without a grate because direct flames will puncture single layers.
- Keep a squirt bottle of water nearby for flare ups because grease fires are no joke.