Campfire Cheeseburger Hobo Packets (Printer-friendly)
Classic cheeseburger flavors wrapped in foil with potatoes and veggies, cooked over open fire.
# What You’ll Need:
→ Meats
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 (optional)
→ 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 - Salt and freshly ground black pepper to taste
14 - 2 tablespoons olive oil
→ Optional Toppings
15 - Chopped iceberg lettuce
16 - Sliced ripe tomatoes
17 - Additional ketchup and mustard for serving
# How to Make It:
01 - Preheat your campfire, grill, or oven to medium-high heat (approximately 400°F). Allow the heat source to stabilize before cooking.
02 - In a mixing bowl, combine the ground beef with garlic powder, onion powder, smoked paprika, 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 set aside.
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 potato slices in the center of each oiled foil sheet. Layer onion, bell pepper, and mushrooms evenly over the potatoes. Season the vegetables lightly with salt and black pepper.
06 - Flatten each portion of seasoned ground beef into a patty and place one on top of the vegetables in each foil packet.
07 - Drizzle approximately ½ tablespoon of ketchup and a small amount of yellow mustard over each beef patty.
08 - Fold the foil up and over the contents to form tightly sealed packets, crimping the edges firmly to prevent any leaks during cooking.
09 - 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 tender.
10 - Carefully open each foil packet, watching for hot steam. Place a slice of cheddar cheese on each patty and reseal the packets. Return to the heat for 2 additional minutes to allow the cheese to melt.
11 - Serve the hobos 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 -
- Zero dishes to wash when you are camping, which means more time sitting by the fire and less time scrubbing.
- Every single cheeseburger flavor you crave gets locked inside that packet and the steam does all the heavy lifting for you.
02 -
- Do not use regular thin aluminum foil for these packets because it tears easily over open flame and you will lose all your precious juices into the coals.
- Flip the packets gently and only once because aggressive handling can puncture the foil and create a greasy campfire disaster that your friends will never let you forget.
03 -
- Spray or brush the foil generously with oil because once the beef juices caramelize and stick nothing short of a chisel is getting that potato off the bottom.
- Parboil your potato slices for three minutes before assembling if you are worried about them cooking through, since raw potato is the number one reason these packets fail.