Juicy hamburger steaks with potatoes and carrots, cooked in individual foil containers
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35-45 minutes
Total Time: 1 hour
Ingredients
For the Hamburger Steaks:
- 2 lbs (900g) ground beef, 80/20 or 85/15 lean-to-fat ratio • 1 small yellow onion, finely minced or grated • 2 cloves garlic, minced • 1 large egg, lightly beaten • 1/3 cup breadcrumbs or crushed crackers • 2 tbsp Worcestershire sauce • 1 tbsp ketchup • 1 tsp smoked paprika • 1 tsp dried Italian seasoning • 1½ tsp kosher salt • 1 tsp freshly ground black pepper
For the Vegetables: - 1½ lbs (680g) Yukon Gold or red potatoes, scrubbed and sliced into ¼-inch thick rounds • 4 large carrots, peeled and cut into ½-inch thick diagonal slices • 1 medium yellow onion, sliced into thin rings • 3 tbsp olive oil • 1 tsp garlic powder • 1 tsp kosher salt • ½ tsp black pepper • ½ tsp dried thyme
For the Gravy/Sauce: - 2 tbsp butter, melted • 2 tbsp all-purpose flour • 1½ cups beef broth, low sodium • 1 tbsp Worcestershire sauce • 1 tsp Dijon mustard • Salt and pepper to taste
Equipment: - 4 heavy-duty aluminum foil pans, 6×8 inch size • Aluminum foil for covering Instructions
Step 1: Preheat and Prep
- Preheat your oven to 400°F (200°C). If using a grill, preheat to medium-high heat, about 400°F. 2. Lightly spray the inside of each foil container with cooking spray to prevent sticking.
Step 2: Prepare the Vegetables - In a large bowl, combine the sliced potatoes, carrots, and onion rings. 2. Drizzle with olive oil and sprinkle with garlic powder, salt, pepper, and dried thyme. 3. Toss everything together until the vegetables are evenly coated. 4. Divide the vegetable mixture equally among the 4 foil containers, creating a bed on the bottom of each one.
Step 3: Make the Hamburger Steaks - In a separate large bowl, gently combine the ground beef, minced onion, garlic, beaten egg, breadcrumbs, Worcestershire sauce, ketchup, paprika, Italian seasoning, salt, and pepper. 2. Mix with your hands just until combined. Do not overmix or the patties will be tough. 3. Divide the mixture into 4 equal portions, about 8 oz each. 4. Shape each portion into a thick, round patty about 1-inch thick and slightly larger than a burger patty. They’ll shrink as they cook.
Step 4: Make a Quick Gravy - In a small saucepan over medium heat, melt the butter. 2. Whisk in the flour and cook for 1 minute to form a roux. 3. Slowly pour in the beef broth while whisking constantly to prevent lumps. 4. Add Worcestershire sauce and Dijon mustard. Simmer for 2-3 minutes until slightly thickened. 5. Season with salt and pepper. Remove from heat.
Step 5: Assemble the Foil Packs - Place one hamburger steak on top of the vegetables in each container. 2. Spoon 3-4 tablespoons of the gravy over each hamburger steak and vegetables. The liquid helps steam everything and keeps it moist. 3. Cover each container tightly with a sheet of heavy-duty aluminum foil, crimping the edges to seal.
Step 6: Cook
Oven Method: Place foil containers on a baking sheet and bake for 35-45 minutes.
Grill Method: Place directly on grill grates, close lid, and cook for 35-40 minutes.
Campfire Method: Place on hot coals, not direct flame, for 30-35 minutes.
The meals are done when the hamburger reaches an internal temperature of 160°F (71°C) and the potatoes are fork-tender. You should see steam when you carefully peel back the foil.
Step 7: Serve
- Carefully remove foil covers — hot steam will escape. 2. Let rest for 3-5 minutes. Garnish with fresh chopped parsley if desired. 3. Serve directly in the foil containers for easy cleanup, or slide onto plates. Pro Tips & Variations • Make-Ahead: Assemble up to 24 hours ahead and refrigerate. Add 5-10 minutes to cook time if cooking from cold. • Vegetable Swaps: Try green beans, corn, sliced mushrooms, or bell peppers. Keep harder veggies on the bottom. • Cheesy Version: Top each patty with a slice of cheddar or American cheese in the last 5 minutes of cooking. • Freezer Friendly: Assemble, cover, and freeze for up to 3 months. Bake from frozen at 375°F for 60-70 minutes. • Check for Doneness: If your potatoes are sliced thicker than ¼-inch, they may need extra time. Always test with a fork.
This is a full, comforting meal in one pack. The gravy mixes with the beef juices and vegetable flavors as it steams, so every bite is packed with flavor.
