5-Star Reader Comment
“These are absolutely amazing! I made them for our 4th of July cookout and every single pack came back empty. The cleanup was the best part — nothing to wash! This is my new go-to summer recipe.”
Sarah
The Dinner That Basically Makes Itself
There is something about a foil pack dinner that just feels like summer. It takes me back to being a kid in Girl Scouts — loading up foil with all the good stuff, folding it up tight, and waiting for that moment when you peel it open, and steam comes rolling out.
This Hamburger Hobo Dinner is one of those recipes I have been making for years. Seasoned beef patties, tender potatoes, sweet carrots, and onion all wrapped up together and cooked until everything is golden, juicy, and packed with flavor. Grill it, bake it, or throw it on a campfire. There’s no wrong way to go. And the cleanup? There is none. That alone makes this a winner.
Let’s cook!
Why This Works Every Single Time
The foil does all the work. Everything steams together inside the packet — the beef stays juicy, the vegetables get tender, and the butter and seasoning meld into something that tastes like you spent all day on it, but you didn’t That’s the magic.
What You Need — Simple and Satisfying
Ground Beef — the hearty, savory center of every packet. Use 80/20 for the best flavor and juiciness.
Potatoes — sliced thin so they cook through perfectly with the beef. Russet or Yukon Gold both work beautifully.
Carrots — adds a touch of sweetness and color. Slice them thin so they get tender and slightly caramelized.
Onion — sweet onion is my go-to. It softens into the beef and vegetables and adds incredible depth of flavor.
Butter — placed right on top of the burger patty before sealing. It melts into every layer and keeps everything rich and juicy.
Montreal Steak Seasoning — my signature blend that adds bold, savory flavor to both the beef and the vegetables. My homemade version is linked below.
Make It Your Own — Easy Ways to Switch It Up
- Add cheese. Open the packets in the last few minutes of cooking, add a slice of cheddar or pepper jack right on top of the burger, and fold loosely to let it melt. One of the best moves you can make.
- Swap the protein. Chicken thighs, Italian sausage, or ground turkey all work great with this same method. Adjust cooking time for larger cuts.
- Load up the vegetables. Green beans, corn cut from the cob, sliced zucchini, or mushrooms are all excellent additions. Use whatever is fresh at the market.
- Add a sauce. A splash of Worcestershire sauce mixed into the beef before forming patties adds incredible depth. A drizzle of Carolina Gold BBQ Sauce after opening is outstanding.
- Make it spicy. A pinch of cayenne or a few slices of pickled jalapeño tucked in with the veggies gives this a great kick.
Here’s How It All Comes Together
Tear off four sheets of heavy-duty foil and give them a light coat of cooking spray. Divide the ground beef into quarter-pound portions and form into patties. Layer the vegetables on the foil first — potatoes on the bottom, then carrots and onion.
Place a burger patty on top of the vegetables. Add a pat of butter and a generous sprinkle of Montreal seasoning. Fold the foil up and over, sealing the middle and both ends tightly so no steam escapes.
Donya’s Best Tips for Perfect Foil Pack Dinners
Use heavy-duty foil. This is not the place for the thin stuff. Heavy-duty foil holds up to high grill heat and campfire coals without burning through. If all you have is regular foil, double it up.
Slice your potatoes thin. Thick-cut potatoes will not cook through in the same time as the beef. Aim for quarter-inch rounds so everything finishes together.
Season every layer. Do not just season the beef. A sprinkle of Montreal seasoning over the vegetables too makes the whole packet sing.
Add the butter last. Place a pat of butter right on top of the burger patty before you seal the packet. It melts down through everything as it cooks and keeps every bite rich and juicy.
Do not skip the cooking spray. A light coat of cooking spray on the foil before you build the packet keeps everything from sticking and makes opening easy.
Let the steam escape carefully. When you open the packet, fold the foil back away from you. The steam is very hot. Give it a few seconds before you dig in.
The No-Stress Way to Feed a Crowd
Build the packets ahead: Assemble the foil packs up to 24 hours before cooking. Store them flat in the refrigerator and pull them out about 30 minutes before they go on the grill. This is the move for cookouts, camping trips, and 4th of July parties.
Cook for a crowd: This recipe doubles and triples easily. Line them all up on the grill at once or work in batches. Everyone gets their own personalized pack — no serving dishes, no mess.
Camping ready: These are ideal for camping. Prep everything at home, store it in a cooler, and cook right over the campfire coals. No pots, no pans, no cleanup. Add in Cheesy Ranch Foil Pack Potatoes and Sausage Potato Foil Packs and you’ve got a spread any crowd will love!
Store leftovers: Refrigerate any leftover cooked packets for up to 2 days. Reheat in the oven at 350 degrees for 15 minutes or right back on the grill.
More From My Kitchen, Made for Your Table
Ingredients
- 1 pound ground beef
- 1 large potato
- 2 carrots
- 1 small onion
- 2 tablespoons butter
- 1 – 2 tablespoons Montreal Steak Seasoning (use more or less depending on your tastes)
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 ¼ pound portions and form into patties. Slice potatoes about ¼ 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 1.5 teaspoons of butter on top of the patty. Sprinkle with 1.5 teaspoons 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.
Video
Nutrition
Questions You Might Have
Absolutely. Lay the packets directly on hot coals — not flames. Use heavy-duty foil or double-wrap with regular foil. Cook about 15 minutes per side, checking for doneness before serving.
Not at all. Chicken thighs, ground turkey, Italian sausage, or even shrimp all work great in foil packs. Adjust the cooking time based on your protein.
The safest way is a meat thermometer — ground beef should reach 160 degrees. If you do not have one, carefully open a pack and check that the juices run clear and the patty is no longer pink in the center.
Yes. Preheat to 400 degrees and place packets on a baking sheet, seam side down. Cook for 10 minutes, flip, and cook another 15 minutes. Oven temperatures vary so check for doneness before serving.
Tear sheets about 15 by 12 inches. That gives you enough room to build the packet and seal it tightly on all sides. Heavy-duty foil is strongly recommended.
If you tried this Hamburger Hobo Dinner Foil Packs or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Sounds delicious but can’t find the recipe for your Montreal spice mix,
Thank you
Here ya go – https://www.asouthernsoul.com/homemade-montreal-steak-seasoning/
I used to make these at our girl scout and boy scout camp outs. We used mushroom gravy to pour over the veggies and meat. Always delicious and enjoyable. My kids enjoyed them at home As we would make different ones and they would choose , are you surprised inside.
That sounds like such a fun memory! I love the idea of letting everyone choose what goes inside — those kinds of meals always make the best campfire moments. Thanks so much for sharing that story!
~Donya
We loved these!
Thank you, Nancy! I’m so glad you enjoyed the recipe and are cooking with me.
~Donya
This was awesome thank you for sharing
Make these a lot perfect quick dinner delicious and mix up different vegetables
I used to love making hobo when camping. I now make a variation in a skillet at home. I crumble the burger, add sliced potatoes, carrots, onions, green beans, peas and even corn. I use some vegetable or canola oil and butter. Also a bit of worchestire sauce and some hickory smoke seasoning for the camp fire flavor. Go light on the hickory smoke as it is strong. Salt and pepper to taste.