đź“‹ Grilled Hamburger Foil Packet Recipe
Grilled Hamburger Foil Packets are a one-pan meal with tender carrots, potatoes, onions and hamburger patties, all grilled (or baked) to perfection! They are delicious little packets of comfort food and an ideal camping meal on the grill, campfire, camp stove or even in the oven at home!Â
Servings 6 servings
Calories 527kcal
Ingredients
- 2 lbs lean ground beef *formed into 6 patties
- 3 carrots
- 1 medium onion
- 6 medium potatoes
- â…“ 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 â…› 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 ÂĽ 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
Expert Recipe Tips:
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- 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.
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- 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.
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- 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.
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- 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.
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- 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.
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- Seal foil with the shiny side in. This helps reflect heat inward, cooking the contents more evenly and efficiently.
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- 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.
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- 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.
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- 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!
Nutrition
Serving: 1packet | Calories: 527kcal | Carbohydrates: 39g | Protein: 35g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 743mg | Potassium: 1589mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5428IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 5mg
