My family spent a lot of time camping when I was a kid, and these Grilled Hamburger Foil Packets were one of our favorite things to make for dinner! They are a one-pan hearty meal with tender carrots, potatoes, onions, and a lean ground beef patty, all grilled to perfection!
They go by many names, including foil meal packets, tin foil meals, foil packet meals for camping, and foil packet dinners. And I recently found out they are also known as Hobo Dinners or Hobo meals. But whatever you choose to call them, they are an easy and delicious meal and a little packet of comfort food goodness. You can make these hamburger foil packets on the grill (they are popular during grilling season) and even in the oven! They are simple to put together and perfect for camping, summer cookouts, or when you simply need an easy, comforting meal. They are also easy clean up, which is probably the best part!
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And if you're on the hunt for more grilled camping and cookout recipes, be sure to try my Camping Pizza (with grilled pizza toppings) too!
🥘 Ingredient Notes
For these hobo foil packets, you'll need:
- Lean ground beef. Make sure you use lean ground beef, or a) you will get too much fat cooking off into your foil dinner, and b) the patty will not hold together.
- Potatoes. Any potatoes will do! I usually use red potatoes, but you could use Russet or Yukon Gold as well. You could even use sweet potatoes!
- Carrots. Make sure you slice these very thin, or they won't cook through in time. I don't recommend using baby carrots.
- Butter. I use unsalted, but if you opt to use salted butter, make sure you use less (or no) salt *you can always add more salt after
*Please see the full list of ingredients and quantities in the recipe card.
📖 Variations & Substitutions
- Ketchup: We always just ate our tin foil dinners with ketchup, but gravy is also a great addition.
- Gravy: You can easily make it over the campfire or grill with a packaged gravy, some water, and a whisk (tastes similar to Salisbury steak)
- Mushrooms: If you want it to taste even more like Salisbury steak, add mushrooms!
- Margarine: Use margarine instead of butter
- Dairy-free: Make them dairy-free by using vegan margarine instead of butter
- Add-ins: Try a little Italian seasoning, garlic powder, lemon pepper, or Everything bagel seasoning on the veggies!
Top tip
I use an aluminum foil container for these hamburger foil packs, instead of fussing with making my own foil packs. It takes less time, and it's much easier to check on doneness. You don't have to take the packet apart - you simply open the cover. They are also easier to balance on a campfire or eat on a picnic table. * I use container size: 6 9⁄16 inches x 4 5⁄8 inches x 1 11⁄16 inches OR/ 16.7 cm x 11.8 cm x 4.3 (affiliate link).
🍽Equipment
Speaking of doneness, did you know that temperature is the BEST way to check for doneness? No more cutting into your meat mid-grilling, guessing, or hoping it's done.
This meat thermometer is a game changer!
- I use my instant-read thermometer (Thermapen) for everything from baking pie and bread to eggs, casseroles, candy making, and more!
- This amazing little tool instantly and accurately measures temperature with a quick poke. And it's not just for the grill, it's the go-to kitchen instrument trusted by the world's most acclaimed chefs and BBQ champions (it's one of Alton Brown's 'favorite things')!
- And it comes with a handy little chart that gives you chef-recommended temperatures, as well as the minimum done temperatures for food safety.
If you love cooking, baking, or grilling, this tool is a must-have!
Click HERE to buy the Thermapen (affiliate link)
🔪 How to make Foil Hamburger Packets
*See detailed instructions in the recipe card to make these foil dinners for camping:
- Add potatoes, butter, onions, carrot, salt, pepper, and a hamburger patty to each foil container
- Seal (shiny side in)
- Place foil packets on the grill (with lid down) or in the oven at 350 degrees F/175 degrees C (medium heat) and cook for 45 minutes to 1 hour (check for doneness at 35 minutes) *You can also cook them over a campfire/open fire
- Eat right out of the foil container (just be careful because the container will be very hot at first). Enjoy these juicy burgers, potatoes, carrots, and onions with gravy or ketchup.
⏲️ Cooking time
The cooking time and temperature for these hobo dinner foil packets are the same whether you make them on the grill, on a camping stove, or in the oven.
It's a little harder to regulate temperature when you're cooking over a campfire, but these foil containers are much easier to check for doneness (than messing with foil packets). Cook on 350 degrees F/175 degrees C for about 45 minutes (check for doneness at 35 minutes), covered on a grill, camp stove, fire, or in your oven.
🥗What to Serve with Foil Packet Dinners
Although these foil pack dinners are a complete meal, if you want to serve additional side dishes with them, I recommend this Artichoke and Red Pepper Coleslaw (shown) or Canned Bean Medley Salad. Both salads are transportable and can be made in advance for cookouts or camping!
And for dessert.... The Best Saskatoon Berry Pie! It's also easy to transport!
Expert Recipe Tips
- Use lean ground beef for structure and less mess. Lean ground beef (at least 85% lean) helps the patties stay intact and prevents excess grease from pooling in the packets.
- Slice vegetables very thin. Thin slices (especially for carrots and potatoes) are crucial to ensure they cook through at the same rate as the burger patty. A mandoline slicer makes this quicker and more uniform.
- Chill patties before assembling. Place formed patties in the fridge for 15–30 minutes to help them hold their shape better during cooking, especially over a fire or grill.
- Use foil containers to avoid leaks and fuss. Pre-formed aluminum containers are sturdier, easier to check for doneness, and less prone to tearing or tipping than traditional foil packets.
- Add a splash of broth or water for extra moisture. If you like softer veggies or a little “gravy,” add 1–2 tablespoons of broth or water to each packet before sealing.
- Seal foil with the shiny side in. This helps reflect heat inward, cooking the contents more evenly and efficiently.
- Rest the packets for 5 minutes before serving. After removing from the heat, let the packets sit (covered) to allow juices to redistribute — especially helpful for juicy patties.
- Use an instant-read thermometer for accuracy. To avoid guessing, use a thermometer to ensure the beef has reached at least 160°F (71°C) for safe consumption.
- Pack smarter for camping. Assemble the packets ahead of time, freeze them flat in a zip-top bag, and toss them into your cooler. They’ll help keep your cooler cold and be ready to cook by dinnertime!
🔢WW Points
You can reduce the ww points in these hamburger foil packets by using extra lean ground beef, ground turkey patties instead of ground beef! You can also use a lighter butter to reduce the points.
👪 Serving Size
This hobo dinner recipe makes 6 foil packet meals. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional aluminum foil containers.
🌡️Storage
Leftover hamburger foil packets should be stored in the refrigerator for up to 4 days. It's best to remove the food from the foil and transfer it to an airtight container before refrigerating or freezing. This prevents air exposure, keeps the food fresher, and reduces the risk of bacteria growth (since foil doesn’t provide a proper seal).
I don't recommend freezing leftovers, but you can freeze them prior to cooking, for up to 1 month and defrost them in the fridge overnight.
❔ Recipe FAQs
You can freeze them before cooking by assembling everything, sealing the packets well, and freezing for up to 1 month. Thaw overnight in the fridge before cooking. Freezing after cooking is not recommended, as the texture of the potatoes and carrots may suffer.
Yes! You can prep the packets a day ahead and store them in the fridge. Just be sure to keep them tightly sealed and chilled until you're ready to cook.
No, flipping isn't necessary when using the aluminum containers. If using traditional foil packets directly on a grill grate or over a fire, you may want to rotate them halfway through for even cooking.
Yes — place the sealed packets on hot coals (not direct flames) and rotate them occasionally to avoid burning. The foil containers work especially well for this method since they’re easier to move and check.
If you are looking for yummy, easy recipes, these are a great "one-pot" comfort meal for camping, grilling, or in the oven at home. You'll love these Hamburger Foil Packs!
More Summer Cookout Recipes
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📋 Grilled Hamburger Foil Packet Recipe
Ingredients
- 2 lbs lean ground beef *formed into 6 patties
- 3 carrots
- 1 medium onion
- 6 medium potatoes
- ⅓ cup butter, approximately * about 3 teaspoon butter per packet
- 1 ½ teaspoon salt ¼ teaspoon per packet
- 1 ½ teaspoon pepper ¼ teaspoon per packet
Garnish
- gravy
- ketchup
- additional salt and pepper
Instructions
- Preheat grill or oven to 350 degrees F/173 degrees C and spray the inside of 6 foil containers with non stick cooking spray. * If you are using foil packets, spray the foil.
- Slice potatoes thin, as shown( about ⅛ inch)
- Divide potatoes evenly between 6 foil containers/packets.
- Cut onion in circles, then in half.
- Add onions (dividing evenly amongst all 6 containers), 3 teaspoon of butter and ¼ teaspoon each of salt and pepper to each foil container.
- Slice carrots very thin. (or they will not cook through)
- Add carrots to the foil containers.
- Divide beef into 6 even sections and form into 6 beef patties.
- Add patties to foil containers, on top of veggies.
- Seal lid on top (shiny side in)
- Place packets on the grill and cook on 350 degrees F/175 degrees C for about 45 minutes to 1 hour, covered/lid down on BBQ or in oven. *Check at 35 minutes.
- It will be ready when fork easy goes through potatoes and carrots and meat is not longer pink. * The best way to check for doneness (for the meat) is with a an instant read thermometer (https://www.thermoworks.com/Thermapen-Mk4?tw=FoodMe)
- *Be careful because they are very hot on the bottom when they come off the grill, camp stove, out of the fire or out of the oven. You'll want to place on a heatproof surface.
Garnish
- Garnish with gravy or ketchup and additional salt and pepper, as desired. Everyone gets their own dinner in a little packet!
Notes
-
- Use lean ground beef for structure and less mess. Lean ground beef (at least 85% lean) helps the patties stay intact and prevents excess grease from pooling in the packets.
-
- Slice vegetables very thin. Thin slices (especially for carrots and potatoes) are crucial to ensure they cook through at the same rate as the burger patty. A mandoline slicer makes this quicker and more uniform.
-
- Chill patties before assembling. Place formed patties in the fridge for 15–30 minutes to help them hold their shape better during cooking, especially over a fire or grill.
-
- Use foil containers to avoid leaks and fuss. Pre-formed aluminum containers are sturdier, easier to check for doneness, and less prone to tearing or tipping than traditional foil packets.
-
- Add a splash of broth or water for extra moisture. If you like softer veggies or a little “gravy,” add 1–2 tablespoons of broth or water to each packet before sealing.
-
- Seal foil with the shiny side in. This helps reflect heat inward, cooking the contents more evenly and efficiently.
-
- Rest the packets for 5 minutes before serving. After removing from the heat, let the packets sit (covered) to allow juices to redistribute — especially helpful for juicy patties.
-
- Use an instant-read thermometer for accuracy. To avoid guessing, use a thermometer to ensure the beef has reached at least 160°F (71°C) for safe consumption.
-
- Pack smarter for camping. Assemble the packets ahead of time, freeze them flat in a zip-top bag, and toss them into your cooler. They’ll help keep your cooler cold and be ready to cook by dinnertime!
Sydney
Wonderful idea, and not just for camping!
Terri Gilson
Thanks! Yes, I agree- they are great done in the oven too! 😊
Terri Gilson
I agree! 🙂
Virginia
I would bake these in the oven because I don't go camping. Is that a cardboard lid covering those individual pans? Can that really go into a hot oven?
Terri Gilson
Hi Virginia: Yes, my directions in the recipe are for the grill OR oven: "Place packets on the grill (with lid down) or in the oven at 350 degrees F/175 degrees C (medium heat) and cook for 45 minutes to 1 hour (check for doneness at 35 minutes)" And no, the lids are foil (that side goes facing down) and they are oven safe. I link to the containers I use under "Equipment" in the post.
Enjoy!
Terri
Sabrina
We tried these at the cabin and loved them! Really easy and family friendly, thanks, we’ll make them again soon 🙂
nancy
great camping or meal prep idea!! i'll be making this when we go camping!
Vanessa
So delicious and satisfying! Love the idea of using the foil containers since I always struggle making the packets.
Bernice
Yesss! Bring on the camping. I love making these for camping trips...and I passed on the tradition to my Girl Guides at camp one year. They are so tasty and love having the mess contained.
Shelby
This is absolutely perfect for camping!
AmyG
I love this idea of a one pan meal on the grill. Win win situation, less dishes to wash and no kitchen mess!