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Hobo Dinner Cheeseburgers

Hobo cheeseburgers made in foil packets with tender potatoes and vegetables, topped with melted American cheese. Stack the veggies, cook the beef until done over medium heat, then open the packets to melt cheese right before serving.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef Use 80/20 for best juiciness.
seasoning
  • 0.25 Salt and pepper to taste Season patties and packets to taste; use more if needed for flavor.
cheese
  • 4 slices American cheese Slice or keep as 4 slices for topping at the end.
vegetables
  • 2 potatoes, thinly sliced Thin slices cook evenly in the packet.
  • 1 onion, sliced Sliced into thin rings for quick tenderness.
  • 1 bell pepper, sliced Slice into strips so it softens in the packet.
butter
  • 4 tbsp butter Portion 1 tbsp per packet for flavor and moisture.
foil
  • 4 sheets heavy-duty aluminum foil Use heavy-duty for sealed packets that hold up to heat.

Equipment

  • 1 sheet pan

Method
 

Make the patties and prep the foil
  1. Divide the ground beef into 4 portions and form thin patties, then season with salt and pepper.
  2. Lay out 4 heavy-duty aluminum foil sheets and layer the sliced potatoes, onions, and bell peppers on each sheet.
  3. Place a burger patty on top of the vegetables and add 1 tbsp butter to each packet.
  4. Fold the foil into sealed packets, pressing edges firmly so steam stays inside.
Cook the packets over medium heat
  1. Place packets on a campfire grate over medium heat and cook for 20-25 minutes, flipping halfway.
  2. After the cooking time, open packets carefully to avoid steam burns and add 1 cheese slice per burger.
  3. Reseal packets briefly so the cheese melts.
  4. Let packets cool for 5 minutes before serving from the packets.

Notes

For best packet burgers, slice the potatoes thin and keep the foil seams tightly sealed to prevent leaks. Store leftovers in the fridge up to 3 days; reheat in the oven at 350°F until warmed through. Freeze is not recommended because the potatoes and cheese can change texture. For a lighter option, use lean ground beef (90/10) and reduce the butter to 3 tbsp total.