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Campfire Cheeseburger Hobo Packets

Campfire cheeseburger packets are an all-in-one foil packet meal with thin burger patties, tender potatoes, and melty cheddar. Open the packets at the end for stretchy cheese over potatoes and vegetables, served straight from foil or on hamburger buns.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
hamburger buns
  • 4 hamburger buns optional, for serving
cheddar cheese
  • 4 cheddar cheese slices
potatoes
  • 3 potatoes thinly sliced
onion
  • 1 onion sliced
tomatoes
  • 2 tomatoes sliced
ketchup
  • 4 tbsp ketchup
mustard
  • 4 tbsp mustard
salt and pepper
  • 1 salt and pepper to taste
aluminum foil
  • 4 heavy-duty aluminum foil sheets

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep the patties
  1. Form the ground beef into 4 thin patties and season with salt and pepper.
  2. Set the patties aside while you prep the vegetables so everything cooks evenly in the packets.
Assemble foil packets
  1. On each heavy-duty aluminum foil sheet, layer the thinly sliced potatoes and sliced onions.
  2. Place 1 burger patty on top of the potatoes and onions, then add the sliced tomatoes on top of the patty.
  3. Drizzle each packet with ketchup and mustard so it soaks into the layers during cooking.
  4. Fold the foil into sealed packets, pressing the seams to keep steam and juices contained.
Cook on the campfire
  1. Place the packets on a campfire grate over medium heat.
  2. Cook for 25-30 minutes, flipping the packets halfway through for even browning and tender potatoes.
Melt cheese and serve
  1. Open each packet, add the cheddar cheese slices, and reseal briefly to melt.
  2. Let the packets cool for 5 minutes, then serve in packets or on hamburger buns if using.

Notes

For the best foil-packet sealing, pinch and roll the edges tightly so liquids don’t leak. Store leftovers in the refrigerator up to 3 days; reheat in foil or a covered skillet until hot through (potatoes soften further). Freezing is not recommended because the potatoes and cheese texture can change. For a lower-carb option, skip the hamburger buns and serve the packets straight from foil with extra mustard on top.