Take a rather large onion; cut off the top one fourth of it and set it aside to be the lid. Carve out the center of the onion, leaving enough layers along the side so that the onion maintains its shape.
Place seasoned hamburger into the cavity of the onion. You can add cooked rice or torn bread to the meat before placing it into the onion if you like.
Put the lid back on the onion, wrap in heavy foil, and place on coals. Cook, turning occasionally, until the hamburger is completely done. Unwrap carefully and eat.

 - adapted from a recipe by the South Dakota Departments of Health and Game, Fish, and Parks, Roughin’ It Lite

I usually brown the meat and then pour off some of the fat before I cook the onions and garlic. I then add a little tomato paste to this dish. The tomato flavor adds a richness and warm color to the stew. This stew is especially good on chilly days.

Ingredients:

• 2 lbs. ground chuck
• 1 large onion, diced
• couple of cloves of garlic, chopped (or can use powder)
• 3 cans mixed vegetables
• 2 cans sliced potatoes
• salt & pepper to taste

How to prepare:
Brown the burger with the onion & garlic. Add the canned veggies and potatoes, with juice. Boil until hot. A TOTAL hit!!

Can be served with crackers or a roll of french bread that’s been foiled (heavy duty of course) and heated.

View full recipe at:
http://camprecipes.com/recipe-Unbelievably-Simple-Hamburger-Stew-271