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Hobo Dinner Cheeseburgers

Hobo cheeseburgers made in foil packets with thin beef patties, tender potatoes, and cooked onions and bell peppers. Open the packets to reveal melted American cheese right on the burger for a campfire-style easy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Ground beef patties
  • 1 lb ground beef
  • 0.25 salt and pepper to taste Seasoning for the beef.
Foil packet vegetables
  • 2 potatoes, thinly sliced
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 4 tbsp butter Used to dot the burgers.
Cheese
  • 4 American cheese slices Add after opening packets.
Packaging
  • 4 heavy-duty aluminum foil sheets Fold into sealed packets.

Equipment

  • 1 sheet pan

Method
 

Form patties and prep packets
  1. Divide the ground beef into 4 portions and form into thin patties, seasoning with salt and pepper. Visual cue: patties are thin enough to cook through quickly in foil.
  2. Place sliced potatoes, onions, and bell peppers on each heavy-duty aluminum foil sheet in a layer. Visual cue: vegetables cover most of the foil so they steam and soften.
  3. Set a beef patty on top of the vegetable layer and add 1 tablespoon butter to each packet. Visual cue: butter melts into the juices as the packet cooks.
  4. Fold foil into sealed packets, pressing edges closed all the way around. Visual cue: no gaps where steam can escape.
Cook on campfire grate
  1. Place packets on a campfire grate over medium heat and cook for 20-25 minutes. Visual cue: potatoes look tender and steam is actively building inside.
  2. Flip the packets halfway through cooking. Visual cue: flip carefully so the juices stay trapped.
Melt cheese and serve
  1. Open packets and add American cheese slices to the burgers. Visual cue: cheese lands directly on the hot beef.
  2. Reseal the packets briefly to melt cheese, keeping them closed for about 1-2 minutes. Visual cue: cheese turns glossy and fully softens.
  3. Let packets cool for 5 minutes before serving from the foil. Visual cue: steam settles slightly so the juices don’t burn when eating.

Notes

Pro tip: slice potatoes thin so they soften fully in the same cook window as the burgers. For fridge storage, keep packets in an airtight container and eat within 3 days; reheat in a covered pan on the stovetop until hot. Freezer: yes—freeze cooked packets for up to 2 months, then thaw and reheat thoroughly. Dietary swap: use lean ground beef or a plant-based ground substitute for a lighter option while keeping the foil-packet method the same.