Cheeseburger Grits
Instant grits, hamburger powder, and condiment packets. A savory, warm meal that tastes like actual food.
- calories
- 520
- weight
- 5.5 oz
- cal / oz
- 95
- protein
- 22 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 15 min
- total time
- 17 min
- water
- 300 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Backpacking
- Thru-hike
- Gluten free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Instant grits | 2 packets | |
|---|---|---|
| Freeze-dried hamburger | ¼ cup | or one small can |
| Cheddar cheese powder | ¼ cup | |
| Dry milk | 2 tbsp | |
| Freeze-dried onions | 1 tbsp | dehydrated and crumbled works too |
| Relish packets | 1 | add a second if you like it tangier |
| Ketchup packets | 1 |
Method
- Boil 1¼ cups of water in a small pot.
- Stir in the grits, freeze-dried hamburger, cheese powder, dry milk, and onions. Mix well.
- Remove from heat, cover, and let sit for 15 minutes.
- Stir thoroughly until the cheese powder is fully incorporated and the mixture has thickened.
- Top with relish and ketchup packets to taste.
This is cheeseburger-flavored polenta made from ingredients that live in a ziplock. Freeze-dried hamburger rehydrates into something indistinguishable from fresh beef. The cheese powder carries the fat, and the dry milk rounds it out into something that actually tastes like food instead of camping math.
Grits don’t need to cook. Pour boiling water, pull the pot off heat, and wait fifteen minutes. Relish and ketchup packets are free—ask nicely at any burger counter. Collect them at home or pocket a few on the trail. They’re the reason this tastes like something you meant to make.
Packing
Mix all dry ingredients into a quart bag at home: grits, freeze-dried hamburger, cheese powder, dry milk, and onions. Carry relish and ketchup packets separately—they're free at any burger counter or deli if you ask nicely. On the trail you're pouring one bag, not measuring five things by headlamp.
Variations
- Add a pinch of smoked paprika or garlic powder to the dry mix for deeper burger flavor.
- Use a pot cozy or sleeping bag to insulate while soaking in cold weather; it speeds up rehydration.
- Freeze-dried beef instead of hamburger for a different texture.
- Hot sauce packets instead of ketchup for heat.
https://trailcooking.com/2024/07/18/new-recipe-cheeseburger-grits