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Hobo Dinner Foil Packets

Hobo dinner foil packets are an all-in-one campfire meal with thin beef patties and tender potatoes, carrots, and onions. You’ll get steaming layers sealed in foil, then open to serve straight from the packets.
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Prep Time 20 minutes
Cook Time 30 minutes
cooling 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
potatoes
  • 4 potatoes medium, sliced
carrots
  • 4 carrots sliced
onion
  • 1 onion sliced
salt and pepper
  • 0.25 tsp salt and pepper to taste
garlic powder
  • 1 tsp garlic powder
butter
  • 4 tbsp butter
aluminum foil
  • 4 sheet heavy-duty aluminum foil

Equipment

  • 1 sheet pan

Method
 

Make the foil packet components
  1. Divide the ground beef into 4 portions and shape each into a thin patty so it cooks quickly inside the sealed foil. Aim for even thickness for steady doneness.
  2. Place one sheet of heavy-duty aluminum foil on a flat surface and layer sliced potatoes, sliced carrots, and sliced onion in that order. Keep the layers centered so the packet seals cleanly.
  3. Set a beef patty on top of the vegetables in the middle of the foil sheet. Press gently so the patty contacts the veggie layer.
  4. Season each packet with salt and pepper to taste and sprinkle garlic powder over the top. Finish by topping with butter for moisture and flavor.
Assemble and cook
  1. Fold the foil into a sealed packet and crimp the edges tightly to prevent steam from escaping. Leave no openings along the seam.
  2. Place the packets on a campfire grate over medium heat for 25-30 minutes. Flip the packets halfway through so the foil heats evenly.
Finish and serve
  1. Carefully open the packets (watch for steam) and check that the beef is cooked through and the vegetables are tender. If needed, re-seal and cook a few more minutes.
  2. Let the packets cool for 5 minutes before serving directly from the foil. The steam will calm down and the layers will settle.

Notes

Pro tip: slice potatoes and carrots evenly so they tenderize at the same pace as the thin beef patties. Refrigerate leftovers in the sealed packets (or transfer to an airtight container) for up to 3 days; reheat until steaming hot. Freezing isn’t recommended because potatoes can get grainy after thawing. For a lighter option, use lean ground beef (90% lean) to reduce fat while keeping the foil-packet method the same.