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Campfire Cheeseburger Hobo Packets

Campfire cheeseburger packets are an all-in-one foil packet meal with tender potatoes and onions, juicy beef, and melty cheddar. Cook the packets over medium campfire heat, flip halfway, then open to melt cheese so it stretches over the hobo dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
rest 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Cheeseburger hobo packet base
  • 1 lb ground beef For forming 4 thin patties.
  • 3 potatoes Thinly sliced for even cooking in the packets.
  • 1 onion Sliced.
  • 2 tomatoes Sliced.
  • 4 tbsp ketchup
  • 4 tbsp mustard
  • 0.25 salt and pepper To taste.
  • 4 cheddar cheese slices Cut into 4 slices for topping.
  • 4 can (15 oz) heavy-duty aluminum foil 4 sheets, to form sealed packets.
  • 4 hamburger buns Optional, for serving.

Equipment

  • 1 sheet pan

Method
 

Form the patties and prep the packet layers
  1. Form the ground beef into 4 thin patties and season with salt and pepper. The surface should be well-seasoned so the flavor reaches every bite.
  2. On each sheet of heavy-duty aluminum foil, layer the thinly sliced potatoes and onions. Spread them in an even layer so they soften at the same rate.
  3. Place a burger patty on top of the potato-onion layer, then add the tomato slices. Keep the tomatoes near the center so juices stay with the meat.
  4. Drizzle the ketchup and mustard over the packet contents. Pour in ribbons so the sauce cooks down and coats the potatoes.
Seal and cook over campfire heat
  1. Fold the foil into sealed packets and place them on a campfire grate over medium heat. Look for tight seams so steam doesn’t escape during cooking.
  2. Cook the packets for 25-30 minutes total, flipping halfway through. Visual cue: after about half the time, the packet contents should be actively steaming.
Melt cheese and serve
  1. Open each packet and add 4 slices of cheddar cheese. Let the cheese sit so it begins melting on the hot beef and vegetables.
  2. Reseal the packets briefly to melt the cheese. The cheese is ready when it looks glossy and starts to stretch when you tilt the packet.
  3. Let the packets cool for 5 minutes before serving. The filling should be slightly thicker and easier to handle without burning your hands.
  4. Serve the cheeseburger hobo packets in the foil or pile the filling onto optional hamburger buns. Visual cue: buns should hold the juicy potato-meat mixture without soaking through.

Notes

Pro tip: keep the beef patties thin (about 1/2 inch) so they finish cooking in the same window as the potato slices. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven until hot throughout. Freezing is not recommended because the potatoes can turn mealy after thawing. For a lighter option, use reduced-fat cheddar and choose lean ground beef.