This dinner foil packet method has been a summer staple at my house for years. I first came across this idea on a busy weeknight when I wanted the flavor of a backyard burger without the time-consuming grill fuss. These foil packets let you build a complete meal—seasoned ground beef, tender baby potatoes, crinkle-cut carrots and sweet red onion—then seal and bake until everything is juicy and cooked through. It is the kind of dish that fills the kitchen with savory aromas and makes everyone gather at the table without much clean-up.

What makes these hobo packets special is how forgiving they are. You can assemble them in under 20 minutes, pop them on a sheet tray, and walk away while the oven does the work. Each packet steams itself, concentrating the meaty juices into the vegetables, while a final slice of Colby Jack melts into a gooey finish. I served these at a casual family barbecue and my picky teenager declared them "better than a burger," which sealed their place in our rotation. They are perfect for busy summer nights, camping ovens, or even baked in a smoker if you want more charred flavor.

Ingredients

• Lean ground beef (2 pounds): Choose 85 to 90% lean for good flavor without excessive grease. I use a local butcher when possible; vacuum-packed supermarket 80/20 works too but you may blot excess fat before assembling.
• Dried onion soup mix (1 packet): A simple shortcut to add savory depth—good brands include Lipton onion soup mix or store-brand equivalents. If you prefer low sodium, use half the packet and add salt to taste.
• Baby gold potatoes (1 1/2 pounds), quartered: Small potatoes cook evenly in foil. Quarter them so they finish in the same time as the burgers; Yukon golds hold texture and become creamy when baked.
• Frozen crinkle-cut carrots (12 ounces): Convenient and uniform in size; frozen carrots also steam well in the packets. If using fresh carrots, slice to 1/4-inch rounds.
• Red onion (1 medium), large diced: Adds sweetness and acid to balance the meat. Dice slightly larger so the pieces remain distinct after baking.
• Olive oil (1 tablespoon): Helps coat the vegetables so they roast-steam rather than become soggy. Use extra-virgin for flavor or regular olive oil for a neutral profile.
• Garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), smoked paprika (1/2 teaspoon): Basic seasonings that lift the vegetables and meat. Smoked paprika gives a subtle BBQ note without a grill.
• Colby Jack cheese (6 slices): Mild and melty; you can substitute American, cheddar, or pepper jack depending on the spice level you prefer.

Instructions

Preheat the oven:Heat to 350°F (177°C). Use the middle rack for even cooking so the packets receive steady heat without over-browning. If your oven runs hot, set to 325°F and add 10 minutes to the cook time.Season and portion the beef:Combine 2 pounds of ground beef with the packet of dried onion soup mix in a large bowl. Mix gently with your hands just until combined; overworking will make the patties dense. Divide the meat into 6 equal portions, then shape each into a compact patty about 3/4-inch thick. Setting the patties slightly thinner helps them reach 160°F in the same time the vegetables become tender.Prepare the vegetables:In a separate large bowl, toss the quartered baby gold potatoes, frozen crinkle carrots, and diced red onion with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika. Ensure each piece is lightly coated—this helps them roast and prevents sticking inside the foil pouch.Assemble the packets:Lay out six 12x18-inch pieces of heavy-duty foil and spray each with cooking spray. Place about one-sixth of the vegetable mixture in the center of each sheet, top with a seasoned burger patty, then fold the foil to form a sealed pouch. Fold edges tightly but leave a small air pocket so steam circulates; sealing too tight can cause juices to spurt open when you unwrap.Bake until done:Arrange the packets on rimmed baking sheets and bake for 45 minutes, or until vegetables are fork-tender and internal temperature of patties reaches 160°F using an instant-read thermometer. If you prefer a little browning, open the packets for the last 5–10 minutes and broil briefly while watching closely.Melt the cheese and serve:Carefully open each pouch, place a slice of Colby Jack on the hot patty, and loosely re-cover with foil for about 5 minutes until cheese melts. Serve directly in the packets or transfer to plates—garnish with chopped parsley or pickles if desired.

Storage Tips

To store cooked packets, let them cool slightly and transfer to airtight containers or keep them sealed in their foil and place in the refrigerator for up to 3 days. For freezing, assemble packets without the cheese, wrap each tightly with an extra layer of foil and freeze flat for up to 3 months. When ready to eat, bake from frozen at 375°F for about 60–75 minutes until vegetables are tender and patties reach 160°F. Reheat individual portions in a 350°F oven for 10–12 minutes for best texture; microwaving will work but the potatoes may become soft.

Ingredient Substitutions

Swap ground beef for ground turkey or chicken for a lighter option—use a binder like an extra egg yolk if the mixture seems loose. Replace Colby Jack with Swiss, cheddar, or pepper jack depending on preference. If you do not have dried onion soup mix, combine 2 tablespoons finely minced dehydrated onion, 1 teaspoon beef bouillon powder, 1 teaspoon onion powder, and a pinch of sugar to replicate the profile. Use sweet potatoes or baby red potatoes for different textures and flavors; adjust cut size so cooking times stay consistent.

Serving Suggestions

Serve the packets with classic burger condiments: ketchup, mustard, sliced pickles and a sprinkle of chopped fresh parsley. A simple coleslaw or a mixed green salad adds brightness and a crunchy contrast. For an outdoor feast, pair with corn on the cob and a pitcher of iced tea or lemonade. For a fancier plating, transfer the patty and vegetables to a warmed plate and drizzle with a little pan jus made from butter and a splash of Worcestershire sauce.

Cultural Background

Hobo packets trace back to simple campfire meals and the resourceful hobo culture of the early 20th century where workers would wrap food in foil and cook over coals. Over time, the method evolved into modern one-dish meals for ovens and grills. This version blends that rustic tradition with the classic American burger, combining comfort cooking with practical convenience.

Seasonal Adaptations

In summer you can substitute fresh corn kernels and zucchini for a lighter profile; in fall, add diced butternut squash and a pinch of cinnamon to play up autumnal notes. During the holidays, swap the onion soup mix for a herbaceous rub and finish with a smear of cranberry chutney to make these packets feel festive. Adjust vegetable sizes to maintain even cooking across seasons.

Meal Prep Tips

For weekly meal prep, assemble 2–3 days worth of packets and refrigerate sealed; bake as needed. If freezing, label each packet with the date and contents. To speed up assembly, pre-cut vegetables and portion meat into balls ahead of time; assemble packets the night before and bake the next evening. Always allow frozen packets to rest 5 minutes after baking before opening to prevent steam burns.

These packets are a simple, satisfying way to deliver a full dinner with minimal cleanup and big flavor. Try them once and you will likely keep a stack of foil in the pantry for many weeknight dinners to come.