Cheesy camp burgers

This article has not been rated yet.


20 min


25 min



Cheesy camp burgers

Photo, Erik Putz.

Surprise! These juicy patties are stuffed with Babybel rounds for a cheesy hit minus the mess on the grill, which makes them ideal for camping trips.


  • 4 20-g rounds of mini Babybel cheese
  • 1.5 kg medium ground beef
  • 1/2 tsp salt
  • 8 hamburger buns
  • 8 lettuce leaves
  • 2 tomatoes , sliced into rounds
  • 2 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.

Chatelaine Quickies: How to make cheesy camp burgers

Nutrition (per serving)

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