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Campfire Cheeseburger Hobo Packets are my favorite way to keep outdoor meals super easy but really satisfying. When I whipped these up at a campsite, everyone loved getting their own foil “surprise”—a beefy burger, gooey cheese, potatoes that go soft, and sweet carrots all tucked in together. There’s almost nothing to clean up, and all the flavors stay locked in until you unwrap.
Yummy Ingredients
- Cheese: Grab cheddar, American, or smoked gouda for melting on top For even bolder taste, smoked cheese is awesome
- Salt and pepper: These finish off the dish big time Try using coarse salt if you’ve got it
- Olive oil: A little splash keeps your potatoes and carrots from burning and adds flavor Extra virgin oil packs even more taste
- Baby carrots: Go with ones that look bright and never dried out They’ll cook tender and sweet
- Small potatoes: Use red or Yukon Gold They stay buttery and keep their shape Skip any that look green
- Garlic powder: Makes everything smell amazing Give your spice jar a sniff—fresh powders really boost flavor
- Seasoning salt: Adds awesome savory notes for that “burger joint” vibe
- Egg: One egg is just right to keep burgers together
- Ground hamburger: Go for 80/20 beef for the tastiest burgers Hit up the butcher counter if you can
Easy Steps
- Melt the Cheese:
- Crack open your foil packets slowly—hot steam will escape! Lay a slice of cheese over each burger Pop them back onto the grill for a few minutes so the cheese gets nice and gooey
- Seal it Up and Get Cooking:
- Lift the long parts of the foil and pinch together tightly, then fold the sides to make the packets airtight Put each foil packet (with the burger side facing up) on a hot grill at 350 F Let them cook for 35 to 45 minutes When the meat hits 160 and your potatoes poke soft, they’re ready. Flip them halfway to brown both sides
- Build the Packets:
- Grab big sheets of foil (about 12 by 18 inches) Give a squirt of nonstick spray in the middle Drop one-fourth of your veggies onto each, then stack on a burger patty
- Toss Veggies with Oil and Spices:
- In a roomy bowl, throw in your sliced potatoes and carrots Drizzle with oil, salt, and pepper Use your fingers to get everything coated well
- Mix Up and Form Patties:
- In a separate large bowl, mix beef, egg, seasoning salt, and garlic powder together Don’t overwork it! Split into 4 and press them into thick patties Put them on a plate so they’re ready to use
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Keeping Leftovers
Let leftover pouches cool completely before putting away. Store the whole thing, still wrapped up, inside a container in your fridge up to three days. For a quick meal, just bake them in the oven right in the foil. Next-day veggies taste even better. Sometimes I’ll fry an egg and serve it all for breakfast—seriously good.
Swap Outs
Switch things up with ground turkey or even plant-based meat for something different Try sweet potatoes or regular russets if you want a new twist Toss in bell peppers sliced onions or even zucchini for more veggie power And if you like, Swiss cheese gives a nice nutty bite
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How to Serve
These are awesome with dill pickles on the side or a big squeeze of ketchup or mustard. Toast up some buns for a full-on burger sandwich. I like putting out green onions or barbecue sauce too, so everyone can pile on what they like.
Backstory
This whole idea comes from old-school camping traditions Scouts and families used to make these over coals just to get a real meal with barely any gear My parents would let us stuff our own packets, marking them with stars so we’d know which one was ours. Even now, dinner feels like a little adventure.
Common Questions
- → Can I swap in other veggies with the beef?
Totally—you can toss in things like onions, zucchini, or even bell peppers to change it up and get extra flavor.
- → What kind of ground meat should I pick?
Go with 80% lean ground beef for patties that stay nice and juicy. But honestly, ground turkey or chicken works great too if that's what you've got.
- → How do I tell if my packets are ready to eat?
Your veggies need to be soft, and the beef patties should hit 160°F in the middle—grab a meat thermometer to check before eating.
- → Is it possible to bake these instead?
For sure! Lay your foil packs on a tray and bake at 350°F. Just wait till the meat’s done all the way through and veggies are tender.
- → How can I keep my packets from sticking to the foil?
Just spray the inside of the foil with some nonstick spray before piling on your meat and veggies. That way, it all comes out easily and doesn’t glue itself to the foil.