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Campfire Cheeseburger Hobo Packets

Campfire cheeseburger packets are an all-in-one foil packet hobo dinner with thin beef patties, tender potatoes, and melty cheddar. You’ll fold everything in heavy-duty aluminum foil, cook on a grate over medium heat, then open and melt cheese for that classic stretch.
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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 Form into 4 thin patties.
Cheddar cheese
  • 4 cheddar cheese Slice into 4 portions for topping after cooking.
Hamburger buns
  • 4 hamburger buns Optional, for serving.
Potatoes
  • 3 potatoes Thinly sliced.
Onion
  • 1 onion Sliced.
Tomatoes
  • 2 tomatoes Sliced.
Ketchup
  • 4 tbsp ketchup Drizzle over each packet filling.
Mustard
  • 4 tbsp mustard Drizzle over each packet filling.
Salt and pepper
  • 1 salt and pepper Season patties and fillings to taste.
Aluminum foil
  • 4 heavy-duty aluminum foil Use 4 sheets to form sealed packets.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the packets
  1. Form the ground beef into 4 thin patties and season with salt and pepper, pressing evenly so the thickness is consistent.
  2. Lay out 4 sheets of heavy-duty aluminum foil and layer the thinly sliced potatoes and sliced onions on each one.
  3. Place a burger patty on top of the potato-onion layer, then add the sliced tomato slices over the meat.
  4. Drizzle each packet with ketchup and mustard so it seeps into the layers while cooking.
  5. Fold the foil into sealed packets, crimping the edges tightly so steam stays inside.
Campfire cook
  1. Place the packets on a campfire grate over medium heat and cook for 25-30 minutes, turning or flipping halfway through for even heating.
  2. Open the packets carefully and lay 1 slice of cheddar cheese on top of each hot burger filling, then reseal briefly just until the cheese melts (about 2-3 minutes).
  3. Let the packets cool for 5 minutes, then serve in the foil or on hamburger buns if using.

Notes

Pro tip: Thinly slice the potatoes for faster, tender cooking so the packets don’t finish with undercooked centers. Store cooked packets in the refrigerator up to 3 days; reheat in the oven or on the grate until hot. Freezing is not recommended due to texture changes in the potatoes. For a lighter option, use lean ground beef or swap in reduced-fat cheddar.