Camping Recipes: Pepper and Cheese Stuffed Burgers

August 20, 2013 in Camping Recipes, Main Dishes

It’s easy enough to make some burger patties, stick them in a cooler then head out for the camp ground, but hauling all the fixin’s is when it gets to be a pain. That’s why we love this Stuffed Cheeseburger with Peppers camping recipe… all of the fixin’s are already on the inside! You can fix this on a grill, but when a grill isn’t available, just wrap this stuffed burger in a foil packet and throw it on the campfire.

This burger can have endless options – pair up your favorite cheese(s) and peppers. As the burger cooks, the flavor of the pepper starts to permeate the entire patty, making every bite – from first to last – absolutely delicious. What more can you ask for in a great camping recipe?

Camping Recipes: Pepper and Cheese Stuffed Burgers

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3 Burgers

Camping Recipes: Pepper and Cheese Stuffed Burgers

Camping Recipes: Pepper and Cheese Stuffed Burgers

Ingredients

  • 1 lb Ground Beef
  • 1 Egg
  • 1 teaspoon Garlic Powder
  • Salt & Pepper to taste
  • 2 - 3 Splashes of Worcestershire Sauce
  • 3 Peppers (your choice, we like habanero and red hot chili peppers)
  • Cheese of your choice
  • Hamburger Buns
  • Additional cheese or your favorite burger toppings

Instructions

  1. Mix together ground beef, egg, garlic, salt, pepper & Worcestershire sauce until just combined. Divide hamburger mix into 6 small patties. Set aside.
  2. Slice off the top of the pepper(s) and hollow out the seeds. Try to keep the pepper intact.
  3. Stuff a pepper with cheese. Place on top of one of the patties and top with another patty.
  4. Form the hamburger around the pepper so that it creates a seal around the pepper.
  5. Repeat the process with the remaining peppers and patties.
  6. Wrap burger in tin foil and place on grill or campfire. Cook 10 minutes, flipping halfway through.
  7. Remove from foil (it'll be steamy so be careful!) and place on bun. Top with your favorite burger fixin's and enjoy!
http://markingmyterritory.com/2013/08/20/camping-recipes-stuffed-cheeseburgers-with-peppers/

 

Camp Recipes: Cubed Steak with Roasted Rosemary Potatoes

June 7, 2013 in Main Dishes

Cubed Steak with Roasted Rosemary Potatoes

When Nate first took me camping, this is the recipe he used to get me excited about cooking in the outdoors. This foil packet camp recipe is a breeze to throw together and just by tossing it on the campfire, you wind up with a gourmet-style meal. Dried rosemary can be used, but fresh is certainly best.

Give it a whirl at your next camp outing and let us know what you think!

Camp Recipe: Cubed Steak with Roasted Rosemary Potatoes Foil Packets

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2 Servings

Camp Recipe: Cubed Steak with Roasted Rosemary Potatoes Foil Packets

Ingredients

  • 1/2 lb Cubed Steak, cut into 1" pieces
  • 3 Red Potatoes, chopped
  • 1 Cup Green Peas
  • 1 Cup Baby Carrots
  • 1/2 Onion
  • 3 - 5 Sprigs of Rosemary
  • 3 - 5 Teaspoons Garlic Powder
  • Salt & Pepper, to taste
  • 2 Tablespoons Olive Oil

Instructions

  1. Make 2 large double layer square of foil. Spray with non-stick cooking spray.
  2. Divide ingredients evenly between both foil packets. Use the following directions to make each packet.
  3. Place sliced potatoes in a thin layer to make a base. Season with 1/3 of the salt, pepper and garlic.
  4. Place cubed steak on top of potatoes. Season meat with 1/3 garlic, salt and pepper.
  5. Layer peas, carrots and onion on top of meat. Season with the remaining 1/3 of garlic, salt & pepper. Place rosemary sprigs on top and drizzle olive oil over all ingredients.
  6. Wrap and seal the aluminum. Leave room in the packet to allow air to flow through as it cooks.
  7. Cook on coals for 20 minutes. Flip about half-way through.
  8. Open with caution - there will be plenty of steam. Enjoy.
http://markingmyterritory.com/2013/06/07/camp-recipes-cubed-steak-rosemary-potatoes/

Camp Recipe: Dutch Oven Shepherd’s Pie

March 19, 2013 in Main Dishes

After a long, exhausting day on the trail a good, hearty, easy meal is in order. This Dutch Oven Shepherd’s Pie is just the ticket. It won’t take up a lot of your camp time and it will replenish you after wearing yourself out on the trail.

Camp Recipe: Dutch Oven Shepherd’s Pie

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

Camp Recipe: Dutch Oven Shepherd’s Pie

Ingredients

  • 1 lb lean ground beef
  • 1 lb ground sausage
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 12 oz packages of frozen mixed vegetables
  • 2 cans Cream of Mushroom soup
  • 4 cups instant mashed potatoes
  • Shredded cheddar cheese

Instructions

  1. Place Dutch Oven on a hot bed of coals.
  2. Brown ground beef and sausage in the Dutch Oven.
  3. Add garlic and onion and cook until onion is translucent.
  4. Layer Cream of Mushroom soup and frozen mixed veggies on top of meat.
  5. Mix mashed potatoes according to package directions and layer on top of mixed veggies.
  6. Cover, place hot coals on top of Dutch Oven, relax and let cook for 25 minutes.
  7. Sprinkle with cheese and enjoy.
http://markingmyterritory.com/2013/03/19/camp-recipe-dutch-oven-shepherds-pie/


Check out this Dutch Oven and Recipe Book at amazon.com.

Camp Recipes: Beef Stew

October 8, 2012 in Main Dishes

Beef Stew has always been a favorite camping meal of mine. It’s a good, hearty meal to end a day of hiking with.

Camp Recipe: Beef Stew

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 1 packet

Camp Recipe: Beef Stew

Ingredients

  • 1 c. Beef Stew meat, cut into 1/2" chunks
  • 3/4 c. Potatoes, cut into 1/2" cubes
  • 1/4 - 1/2 c. Baby Carrots
  • 1/4 - 1/2 c. Frozen Peas
  • 1/4 c. Onion, chopped
  • 1/4 Cup Red Wine
  • Salt
  • Pepper

Instructions

  1. Make a large double-layer of foil. Spray with non-stick cooking spray to keep things from sticking.
  2. Place the potato chunks on the foil.
  3. Place the beef stew meat on the potatoes.
  4. Layer the veggies on the potatoes and beef.
  5. Pour the Red Wine on the mixture, pour some more in a glass for yourself.
  6. Salt and Pepper to taste.
  7. Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks.
  8. Cook on hot coals for 25 minutes, flip about half-way through. Leave on longer if your beef is in bigger chunks.
  9. Open with caution – there will be plenty of steam.
  10. Serve over some hot, Buttery Biscuits. Enjoy!
http://markingmyterritory.com/2012/10/08/camp-recipes-beef-stew/

Camp Recipes: Sweet Potato Tacos

September 10, 2012 in Main Dishes

We’ve been on a bit of a southwest kick the last few months, so when we found one of these camp recipes from Perry’s Plate, it was just the inspiration we needed. The sweetness of the potato is tempered perfectly by the taco seasoning and hot sauce.

Camp Recipes: Sweet Potato Tacos

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6 tacos

Camp Recipes: Sweet Potato Tacos

Ingredients

  • 1 lb lean ground beef, crumbled into small pieces (ground turkey or ground chicken would be good, also)
  • 2 tablespoons taco seasoning
  • 1 sweet potato, cut into 1/2" cubes
  • 1 can seasoned black beans, drained
  • 1 - 2 cups fresh spinach, chopped (optional)
  • A few dashes of hot sauce - Tapatio is my favorite (optional)
  • 4 - 6 hard or soft taco shells (optional)
  • Your favorite taco toppings (optional)

Instructions

  1. Make a large double-layer of foil. Spray with non-stick cooking spray to keep things from sticking.
  2. Place the sweet potato chunks on the foil.
  3. Place crumbled ground beef on top of the sweet potato. Sprinkle with the taco seasoning. Douse with a few hits of the hot sauce, if you're so inclined.
  4. Layer the black beans and spinach on top.
  5. Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks.
  6. Cook on hot coals for 15 minutes, flip about half-way through.
  7. Open with caution – there will be plenty of steam.
  8. Scoop taco mixture onto taco shells and top with your favorite southwestern toppings. Enjoy!
http://markingmyterritory.com/2012/09/10/camp-recipes-sweet-potato-tacos/