Trail Cooking

New Recipe: Cheesy Hamburger Rice

This recipe came out of my poking around the Hiker’s Pantry to see what I had open, and coming up with a recipe in my mind. It’s simple, filling and great for a cold day. It’ll fuel you and get you lots of protein. It’s also FBC (Freezer Bag Cooking) friendly.

The recipe is gluten-free (always read ALL ingredients you purchase, as brands will vary on what is put into them).

Cheesy Hamburger Rice

In a quart freezer or sandwich bag put:

Also Take:

FBC Method:

Bring 2 cups water to a boil.

Place the freezer bag into an FBC Cozy. Add the oil and water while stirring. Seal and let rest for 15 minutes. Stir well before eating.

One Pot Method:

Bring 2 cups water and oil to a boil in a pot. Add in the dry ingredients, stirring well. Cover and let sit for 15 minutes. In cool temperatures or at altitude use a pot cozy to insulate. Stir well before eating.

Serves 1 large appetite or 2 small ones.


This recipe may appear a bit watery after it has sat, but don’t worry. Mix it well and it is perfect. The freeze-dried cheese has to be mixed in well.

See these article on freeze-drying cheese and tomatoes at home. We used our yellow tomatoes in the recipe.


I recently updated Pesto Tomato Pasta on TrailCooking. It was an older one pot method recipe and I updated it with photos and methods.

You might want to check it out!


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