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Melted Colby Jack cheese draped over a cooked beef patty inside an open campfire hobo packet

Campfire Cheeseburger Hobo Packets

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Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 packets

Ingredients
  

  • 2 pounds lean ground beef
  • 1 packet (about 1 oz) dried onion soup mix
  • 1½ pounds baby gold potatoes, quartered
  • 12 ounces frozen crinkle-cut carrots
  • 1 medium red onion, large diced
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 6 slices Colby Jack cheese
  • Cooking spray
  • Heavy duty aluminum foil

Instructions
 

  • Preheat oven to 350°F.
  • In a large bowl, combine the ground beef and dried onion soup mix. Mix until fully incorporated. Divide into 6 equal portions and shape each into a patty. Set aside.
  • In a second large bowl, combine the quartered potatoes, frozen carrots, diced red onion, olive oil, garlic powder, salt, pepper, and smoked paprika. Stir well until all vegetables are evenly coated.
  • Tear off a 12x18-inch sheet of heavy duty aluminum foil for each packet. Spray the center of each sheet with cooking spray.
  • Place one-sixth of the vegetable mixture in the center of each foil sheet. Top with one beef patty.
  • Fold the foil tightly around the ingredients to form a sealed pouch, crimping the edges well to trap the steam.
  • Place all 6 packets on a baking sheet. Bake for approximately 45 minutes, until the potatoes are fork-tender and the beef has reached an internal temperature of 160°F.
  • Carefully open each packet (steam is hot - unfold away from your face). Place one slice of Colby Jack cheese on top of each patty. Loosely re-cover with the foil and let steam for 5 minutes, until the cheese is fully melted.
  • Serve straight from the foil with your favorite dipping sauce on the side.

Notes

  • Grill instructions: Cook sealed packets over medium heat with the lid closed for 25–30 minutes, flipping halfway through. Check for 160°F internal temperature before adding cheese.
  • Campfire instructions: Place sealed packets on hot coals (not open flames) for 15–20 minutes per side. Cooking time varies; always verify with a thermometer.
  • Smoker instructions: Smoke at 225–250°F for approximately 1 hour, until beef is fully cooked.
  • Make ahead: Assemble and refrigerate sealed packets up to 24 hours before cooking. Freeze uncooked assembled packets for up to 3 months; thaw overnight in the fridge before cooking.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in oven, air fryer, or microwave.
  • Tip: Cut potatoes small so they finish cooking at the same time as the beef. Always use heavy duty foil or double-wrap with regular foil.
  • Variation tip: Add a spoonful of barbecue sauce, garlic butter, or cream of mushroom soup inside the packet before sealing for extra flavor and moisture.