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Hobo Dinner Cheeseburgers

Hobo cheeseburgers cooked in foil packet burgers-style layers of potatoes, onions, and bell peppers with melted American cheese. Campfire-ready and easy, with a sealed packet cook followed by a quick cheese-melting finish.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Hobo dinner cheeseburgers
  • 1 lb ground beef
  • 0.25 Salt and pepper to taste Use to season the beef; quantities vary by preference.
  • 4 American cheese slices Use 4 slices for melting over the burgers.
  • 2 potatoes Thinly sliced.
  • 1 onion Sliced into rings or strips.
  • 1 bell pepper Sliced.
  • 4 tbsp butter Divide into 1 tablespoon per packet, plus more if desired.
  • 4 heavy-duty aluminum foil sheets 4 sheets, one per packet.

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 for an even cook.
  2. Lay out 4 heavy-duty aluminum foil sheets and layer sliced potatoes, onions, and bell peppers on each, keeping the vegetables in an even thickness.
  3. Place 1 burger patty on top of the vegetables on each packet and add 1 tablespoon butter over the patty so it melts into the filling.
  4. Fold the foil into sealed packets, pressing edges tightly to trap steam and help the vegetables cook through.
Campfire cook
  1. Place packets on a campfire grate over medium heat for 20-25 minutes, visual cue: steam should be actively escaping only minimally at the seams.
  2. Flip the packets halfway through cooking, using a careful turn so the burgers and vegetables brown evenly in the foil.
Melt cheese and rest
  1. Open the packets, add cheese slices to the burgers, and reseal briefly to melt the cheese until glossy and fully softened.
  2. Let packets cool for 5 minutes before serving from the packets so the juices thicken and the cheese sets slightly.

Notes

Pro tip: thin-sliced potatoes cook faster—if your slices are thicker, add 5 minutes to the 20-25 minute cook time. Refrigerate leftovers in sealed containers for up to 3 days; reheat in the microwave or on a skillet until hot. Freezing is not recommended because potatoes and melted cheese can change texture. For a lighter option, use lean ground beef (90% or better) and swap butter for a lighter oil brush on the foil.