Vidalia Beef Patty

A ground beef patty, a thick slice of Idaho potato, and a fat round of sweet Vidalia onion, all stacked together in a buttered foil packet and baked for over an hour. The steam trapped inside the foil cooks everything through while the butter melts down through the layers, basting the meat and vegetables as they roast.

This is campfire cooking brought indoors. The foil packet traps moisture and heat, so the potato gets tender, the onion turns silky and sweet, and the beef patty steams in its own juices instead of drying out. The Vidalia onion is the star here. Its natural sweetness concentrates during the long bake, practically caramelizing into the beef and potato.

Buttering the foil heavily prevents sticking and adds richness. The butter on top of the onion melts first, drips through the layers, and creates a simple sauce at the bottom of the packet.

Kitchen Tips

• Use heavy-duty foil. Thin foil tears when you twist the top, and a leak means all the steam and juices escape. Double-wrap if your foil is standard weight.
• Don’t peek. Opening the packet releases steam and extends the cooking time. Trust the process for the full 80 minutes.
• Salt and pepper heavily as the recipe says. The potato and onion absorb a lot of seasoning, so what seems like too much balances out perfectly.
• Let the packet rest 5 minutes before opening. The steam inside is dangerously hot. Open away from your face.

Variations

• Add sliced carrots or bell pepper to the stack for a more complete meal in one packet.
• Top with a slice of cheese during the last 5 minutes by carefully opening the foil and laying cheddar or Swiss on top.
• Cook on a charcoal grill instead of the oven for authentic campfire flavor. Place on indirect heat for the same time.