Easy Hobo Packet Ground Beef Dinner for Campfire Cooking
Make-Ahead and Storage Tips
Assemble the packets at home the night before. Stack them in a large zip-top bag and keep them in the cooler with plenty of ice. Cook within 24 hours. Once cooked, any leftover packets should be eaten within 2 hours (1 hour if the air temperature is above 90°F). Reheat by placing the sealed packet back on warm coals or a grill for 5-7 minutes.
Takeaway
An easy hobo packet ground beef dinner is about precision, not guesswork. Uniform cuts, a tight double-layer seal, and a bed of hot coals deliver a meal that’s cooked through, juicy, and full of flavor. Once you get the technique down, you can swap in any vegetables or protein. But start with this classic combination—beef, potatoes, carrots, and onions—and you’ll have a reliable campfire dinner that works every time.
Frequently Asked Questions
Can I use ground turkey instead of ground beef?
Yes, ground turkey works well. Use 93/7 for less grease, and add a tablespoon of olive oil to the vegetables to prevent dryness. Cook to an internal temperature of 165°F.
How do I know when the hobo packet is done?
The beef should reach 160°F (165°F for poultry) on an instant-read thermometer. The vegetables should be easily pierced with a fork. At 20-25 minutes over hot coals, they should be tender. If not, reseal and cook 5 more minutes.
Can I add other vegetables?
Absolutely. Bell peppers, zucchini, corn kernels, or green beans all work. Cut them to a similar 1/4-inch thickness so they cook evenly. Avoid watery vegetables like mushrooms unless you drain them first.
What if I don't have a campfire?
You can cook the packets on a gas or charcoal grill over medium-high heat (about 400°F), or in a 400°F oven on a baking sheet. The timing is the same. For a camp stove, use a cast iron skillet and cook over medium heat, flipping once.
Recipe: Hobo Packet Ground Beef Dinner
Equipment
- heavy-duty aluminum foil
- sharp knife
- cutting board
- tongs
- campfire or grill with hot coals
Ingredients
- 1 lb ground beef (80/20)
- 2 medium russet potatoes (sliced into 1/4-inch rounds)
- 2 large carrots (peeled and sliced into 1/4-inch rounds)
- 1 medium yellow onion (sliced into rings)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 cup ketchup (optional, for topping)
Instructions
- Tear off four 18-inch sheets of heavy-duty aluminum foil. For extra security, double-layer each sheet (two 18-inch sheets stacked).
- In a large bowl, combine potato rounds, carrot rounds, and onion rings. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and smoked paprika. Toss to coat evenly.
- Divide the vegetable mixture evenly among the four foil sheets, piling it in the center.
- Form the ground beef into four equal patties, each about 1/2-inch thick. Place one patty on top of each vegetable pile.
- If using, spoon 1 tablespoon of ketchup over each beef patty.
- Bring the long sides of the foil together over the food and fold down twice, pressing tight against the food to create a sealed seam. Then fold the short ends tightly, like wrapping a gift. The packet should be snug but with a little air space inside for steam.
- Place packets directly on hot coals (not flames) or on a grill grate over medium-high heat. Cook for 20-25 minutes, flipping once halfway through. For a camp stove, use a cast iron skillet and cook packets over medium heat, turning once.
- Remove carefully with tongs—steam inside is very hot. Let rest 2 minutes before opening. Cut a slit in the top to release steam, then open fully. Check beef is cooked through (internal temperature 160°F) and vegetables are fork-tender.