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Hobo Dinner Cheeseburgers

Hobo cheeseburgers are made in foil packets with thin beef patties, tender sliced potatoes, and vegetables cooked together until juicy. Open the packet to reveal melted American cheese over the burgers—perfect for campfire burgers or an easy meal at home.
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Prep Time 15 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Hobo Dinner Cheeseburgers
  • 1 lb ground beef Use 80–85% lean for best juiciness.
  • 1 salt and pepper to taste Season patties and vegetables to control flavor.
  • 4 American cheese slices Add after packets finish cooking so cheese melts without overbrowning.
  • 2 potatoes Thinly sliced so they cook through in the foil packet time.
  • 1 onion Slice evenly to cook at the same rate as potatoes.
  • 1 bell pepper Slice into thin strips for tender, fast cooking.
  • 4 tbsp butter Dot over each packet to help brown and keep the filling moist.
  • 4 heavy-duty aluminum foil sheets Use heavy-duty foil to prevent leaks and steam loss.

Equipment

  • 1 cast iron skillet

Method
 

Form the patties
  1. Divide ground beef into 4 portions and form thin patties, seasoning with salt and pepper.
  2. Preheat a campfire grate to medium heat so you can cook the foil packets evenly.
Assemble foil packets
  1. On each foil sheet, layer sliced potatoes, onions, and bell peppers.
  2. Place a burger patty on top of the vegetables and add 1 tablespoon butter.
  3. Fold foil into sealed packets, keeping the seams tight to trap steam.
Cook
  1. Place packets on the campfire grate over medium heat for 20-25 minutes, flipping halfway so burgers and potatoes cook through.
  2. Open packets carefully and add cheese slices to the burgers, then reseal briefly to melt cheese.
Serve
  1. Let packets cool for 5 minutes before serving from the packets so the filling sets and doesn’t burn.

Notes

For the fastest, most even cooking, slice potatoes very thin (about 1/8 inch) and keep vegetable slices similar thickness. Refrigerate leftovers in sealed containers up to 3 days; reheat in foil or microwave until hot. Freeze yes—cool completely, freeze packets (or portions) up to 2 months, then reheat from thawed or with extra time. For a lighter option, use leaner ground beef or swap some butter for olive oil.