Cooking dinner in foil pouches is a smart way to get a full meal on the table with very few dishes to wash. These hamburger foil packets combine ground beef, potatoes, carrots, and onions in individual servings. The ingredients steam together in the oven, softening the vegetables and keeping the meat moist.
You can assemble these packets in about 15 minutes. They bake for 45 minutes, giving you time to clean up the kitchen or relax. The condensed mushroom soup creates a savory gravy right inside the foil as it mixes with the beef juices and onions.
Why You’ll Love Oven Baked Hamburger Foil Packets
- Mixing dry onion soup directly into the ground beef seasons the patties throughout without needing multiple spice jars.
- Tossing the vegetables in olive oil before adding them to the foil helps them cook evenly and prevents them from sticking.
- Placing the beef patty on top of the vegetables allows the savory meat juices to drip down and flavor the potatoes and carrots as they bake.
Oven Baked Hamburger Foil Packets Ingredients
- Ground beef: Lean ground beef works well here because it releases less grease into the foil packet. An 80/20 or 90/10 blend is a good choice.
- Dry onion soup mix: This provides the main seasoning for the meat. You can find it in the soup aisle of most grocery stores.
- Potatoes: Russet or Yukon Gold potatoes hold their shape well during baking. Slice them thin so they cook through.
- Carrots: Regular carrots or baby carrots work. Dice them into small pieces to match the cooking time of the potatoes.
- Cream of mushroom soup: Use this straight from the can without adding water. It acts as a thick sauce for the beef.
Exact quantities are in the recipe card below.
How to Make Oven Baked Hamburger Foil Packets
Step 1: Prepare the meat and vegetables
Start by mixing the ground beef with the dry onion soup mix. Form the mixture into four individual patties. In a separate bowl, toss the sliced potatoes, carrots, and onions with olive oil and your dry spices until everything is coated.
Step 2: Assemble the foil packets
Lay out four large sheets of aluminum foil coated with cooking spray. Divide the seasoned vegetables equally among the sheets. Place a beef patty on top of each vegetable pile, then spread a spoonful of condensed mushroom soup over the meat.
Step 3: Seal and bake
Fold the foil edges together tightly to trap the steam inside. Set the packets on a baking sheet and bake at 375°F (190°C) for about 45 minutes. The meal is ready when the vegetables are soft and the meat reaches 160°F (71°C).
Storage Tips for Oven Baked Hamburger Foil Packets
Store leftover cooked patties and vegetables in an airtight container in the fridge for up to 3 days. Freezing is not recommended as the potatoes will change texture. Reheat in the microwave or in the oven at 350°F (175°C) until warmed through to 165°F (74°C).
Expert Tips for Oven Baked Hamburger Foil Packets
- Use heavy duty aluminum foil to prevent the packets from tearing while they bake in the oven.
- Food safety note: Always cook ground meat to a safe internal temperature of 160°F (71°C) as measured by a meat thermometer.
- Cut the potatoes and carrots into uniform, thin pieces so they finish cooking at the same time as the meat.
What to Serve with Oven Baked Hamburger Foil Packets?
Serve these hot directly from the foil packets. A crisp green salad or some crusty bread on the side helps round out the meal.
Oven Baked Hamburger Foil Packets Recipe FAQs
Can I make these foil packets ahead of time?
You can assemble the packets earlier in the day and keep them in the fridge. Add a few extra minutes to the baking time if you put them in the oven cold.
Do I have to use cream of mushroom soup?
You can substitute cream of chicken, cream of celery, or a basic brown gravy if you prefer a different flavor.
Can I cook these on the grill instead of the oven?
Yes, you can place the sealed foil packets on a grill over medium heat. They will take about 30 to 40 minutes to cook through.
Oven Baked Hamburger Foil Packets
Ingredients
- 1 pound lean ground beef 450 g
- 1 packet dry onion soup mix 1 oz / 28 g
- 4 small potatoes peeled and sliced
- 2 cups diced carrots 240 g
- 1 large onion sliced
- 2 tablespoons olive oil 30 ml
- 1 teaspoon garlic powder 3 g
- 1/2 teaspoon salt 3 g
- 1/4 teaspoon black pepper 1 g
- 1 can condensed cream of mushroom soup 10.5 oz / 298 g
Instructions
- Preheat your oven to 375°F (190°C). Cut four 12 by 18 inch (30 by 45 cm) pieces of aluminum foil and coat the dull side of each with non-stick cooking spray.
- Place the ground beef and dry onion soup mix in a medium bowl. Mix them together gently with your hands and shape the meat into four equal patties.
- In a large bowl, combine the sliced potatoes, diced carrots, sliced onion, olive oil, garlic powder, salt, and black pepper. Toss the vegetables until they are evenly coated with the oil and spices.
- Divide the vegetable mixture evenly among the four pieces of foil, placing the vegetables in the center of each sheet.
- Put one beef patty on top of each vegetable mound. Spoon about 2 tablespoons (30 g) of the condensed cream of mushroom soup over the top of each patty.
- Bring the long edges of the foil together over the food and fold them down tightly. Fold up the short ends to seal the packets completely.
- Place the sealed foil packets, with the beef side facing up, on a large baking sheet.
- Bake for 35 to 45 minutes. The potatoes and carrots should be tender. Check the meat with a thermometer to ensure it reaches a safe internal temperature of 160°F (71°C).
- Let the packets rest for a few minutes before opening carefully to avoid the hot steam.
