Go Back

Campfire Cheeseburger Hobo Packets

Campfire cheeseburger packets bake in foil with tender sliced potatoes, onions, and tomatoes under burger patties. Open the packets at the end to melt cheddar until gooey and stretchy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Make the patties
  1. Form the ground beef into 4 thin patties and season with salt and pepper. Press so the thickness is even for consistent cooking.
  2. On each sheet of heavy-duty aluminum foil, layer the sliced potatoes and onion. Spread into a single layer so the steam cooks the potatoes evenly.
Assemble and cook the packets
  1. Place a burger patty on top of the potato-onion layer. Keep it centered so it sits above the highest heat.
  2. Add the tomato slices over the patty. Cover the surface to create a steamy layer inside each packet.
  3. Drizzle ketchup and mustard over each packet. Use a fork or spoon to distribute so the condiments melt into the juices.
  4. Fold the foil into sealed packets. Press the seams firmly so no steam escapes during cooking.
  5. Place the packets on a campfire grate over medium heat and cook for 25-30 minutes. Flip halfway through so the potatoes soften and the patties cook through.
Melt cheese and serve
  1. Open each packet and add cheese slices. Cover loosely and reseal briefly to melt the cheese until glossy and dripping.
  2. Let the packets cool for 5 minutes before serving. The juices will thicken slightly for cleaner bites.
  3. Serve the packets as-is or on hamburger buns. If using buns, spoon the filling directly onto them.

Notes

Pro tip: slice potatoes thinly and press foil seams tightly—this keeps everything steaming so the potatoes turn tender instead of firm. Store leftovers in the refrigerator up to 3 days in airtight containers; reheat in a skillet or oven until hot. Freezing is not recommended because foil packets can get watery when thawed. For a lower-carb swap, serve without the hamburger buns and increase the potato slices slightly only if needed for texture.