Oven Baked Hamburger Foil Packets
Ground beef patties bake in foil pouches with sliced potatoes, carrots, onions, and mushroom soup.
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.
Notes
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.