Cheesy camp burgers

Prep 20 min
Total 25 min
Serves 8

This article has not been rated yet.


4 20-g
rounds of mini Babybel cheese
1.5 kg
medium ground beef
1/2 tsp
hamburger buns
tomatoes, sliced into rounds
dill pickles, sliced


  • PREHEAT barbecue to medium. Cut each cheese round in half horizontally. You will have 8 rounds total.
  • DIVIDE beef into 16 portions. Flatten each into a very thin patty, about 4 in. wide. Lay a cheese round in the centre of each of 8 patties, then top with remaining patties. Pinch edges well to seal in the cheese, then pat down to flatten them to 5 in. wide. Sprinkle both sides of burgers with salt and fresh pepper.
  • OIL grill. Barbecue burgers, lid closed, until cooked through, 5 to 7 min per side. Serve on buns with lettuce, tomatoes and pickles.
  • Camp prep tip: Pack buns, lettuce, tomatoes and pickles in separate resealable bags. Store in a cooler. Freeze burger patties and keep in cooler until ready to cook. Barbecue burgers from frozen over medium, lid closed, 8 to 9 min per side.


Calories 502, Protein 42 g, Carbohydrates 27 g, Fat 24 g, Fibre 2 g, Sodium 696 mg. Excellent source of vitamin B12

Chatelaine Quickies: How to make cheesy camp burgers

Recipe Collections
Latest Recipes