Hamburger Hobo Dinners cooked in foil packs are downright delicious! Whether you’re cooking this meat and potato dish on the grill, a campfire, or the oven, these flavorful packages are sure to be hit with your family and friends. Foil pack dinners are destined to become one of your favorite ways to cook since they are easy to make, can be prepared in advance and as a bonus, clean up is virtually nonexistent. 
If you’ve never tried foil pack cooking, well, don’t worry, I’ve got you covered with this simple, delicious recipe. My family loves Cheesy Ranch Potatoes and Sausage and Potatoes cooked in foil packets so adding a burger to the line up was a no-brainer.
Grabbing some aluminum foil and loading it with yummy ingredients and wrapping them up in little parcels is one of my favorite ways to cook during the summer and when we go camping. Actually, over the past couple of years, I started using this fun cooking method during the fall and winter, too. Here’s why:
- It’s super simple with just a few ingredients. Foil packs are great for main meals since proteins and veggies can be cooked together.
- I can make the packets ahead of time. When it’s time to cook, I take the packets out of the fridge, place them on the grill, and in about 30 minutes I’ve got dinner!
- I can customize the packets with everyone’s favorite ingredients which is great for picky eaters.
- This is a great way to cook when you’re feeding a bunch of folks. I like to serve these one packet meal with a fresh green salad and some warm bread. There’s very little clean up which always makes me happy.
What’s In Hamburger Hobo Dinners?
- Hamburger Patties
- Potatoes
- Onions
- Carrots
- Butter
- Montreal Steak Seasoning
Tips For Making Foil Packs
Making a whole meal in foil packs is easy when you follow these steps:
- Pick the star of the show. What I mean is you first need to pick a protein. You can choose from beef, chicken, seafood or pork. Whatever suits your fancy.
- Add in some veggies. I like to use seasonal vegetables from my local farmer’s market.
- Season, season, season! This is where you can get creative. I love using my homemade House Seasoning and Montreal Steak Seasoning. These easy to make blends are great to have on hand for meats and veggies.
- Make sure to add some fat. I lightly coat the foil with cooking spray before I build my dinner packs. I also add-in either butter or olive oil to give extra flavor and to help the food stay juicy.
- Use heavy-duty aluminum foil. If you don’t have heavy-duty foil then use a double thickness of regular aluminum foil.
Other Recipes You’ll Love
- Grilled Chicken Souvlaki Skewers With Greek Salad
- Squash Casserole
- Cauliflower Fried Rice
- Grilled Lemon Chicken
Ingredients
- 1 pound ground beef
- 1 large potato
- 2 carrots
- 1 small onion
- 2 tablespoons butter
- 2 tablespoons Monteral Steak Seasoning
Instructions
- Preheat gas grill to medium-high heat. Tear heavy duty tin foil into 4 pieces approximately 15 X 12 inches. Lightly coat with cooking spray.
- While the grill is heating, divide the ground beef into 1/4 pound portions and form into patties. Slice potatoes about 1/4 inch rounds. Peel and slice carrots. Slice onion.
- To build dinner packets, place 3 to 4 slices of potato on the coated foil. Divide onions and carrots between 4 packs and layer over potatoes. Place hamburger patties on top of the veggies. Place 1/2 teaspoon of butter on top of the patty. Sprinkle with 1/2 teaspoon of Montreal Seasoning. Fold foil over ingredients then seal middle and ends
- To cook on the grill: Place packets on grates, seam side down and cook for 10 minutes. Turn and continue to cook for an additional 15 minutes.
- To cook in the oven: Heat oven to 400. Place packets on the oven rack seam side down and cook for 10 minutes. Turn and cook for an additional 15 minutes.
- ***Oven temperatures vary so check for doneness before serving.
- Remove packets from grill or oven and carefully open. Sprinkle with fresh parsley and additional salt and pepper if desired. Serve immediately.
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*Shared on Meal Plan Monday
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david broersma
I love it,so good
Douglas
Donyta,,,,had this in the a school camp in the 50’s,,, always remember how good it was, One question,,,why you call for seam side down,,,all the juice with leak out even if you seal it well,,,and I like juice…lol
Douglas