Ingredients
Equipment
Method
Season and portion the burgers
- Form the ground beef into 4 thin patties and season with salt and pepper.
Assemble potato-onion base on foil
- On each foil sheet, layer thinly sliced potatoes and onions.
Layer toppings and sauce
- Place one burger patty on top of the potatoes, then add tomato slices.
- Drizzle ketchup and mustard over each packet.
Seal and cook over campfire heat
- Fold the foil into sealed packets and place on a campfire grate over medium heat.
- Cook for 25-30 minutes, flipping the packets halfway through, until the potatoes are tender and the beef is cooked through.
Melt cheese and rest
- Open packets, add cheddar cheese slices, and reseal briefly just to melt the cheese.
- Let the packets cool for 5 minutes before serving.
Serve
- Serve cheeseburger hobo packets in the foil or over hamburger buns if using.
Notes
Pro tip: Keep the patties thin and the potato slices even so everything finishes at the same time. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in foil until hot. Freezing is not recommended because potatoes can turn grainy after thawing. For a lower-fat swap, use lean ground beef (90% or higher) and reduced-sugar ketchup if desired.
