You don’t need a five-star kitchen to eat like it. Whether you’re cooking over an open fire, on a cast iron skillet, or on the Blackstone that’s basically become a permanent fixture at the campsite, the classics – burgers, grilled cheese, corn, sausage, pizza, s’mores – are easy to dress up without any extra gear.
Here are five (okay, six) ways to turn your usual campground menu into something your neighboring site will be asking about.
1. Blackstone Smash Burgers, Steakhouse Style
The smash technique gives you that crispy, lacy edge everyone loves – the upgrade is all in the toppings.
You’ll need:
- Ground beef (80/20), formed into loose balls
- Salt and pepper
- Butter
- 1 sweet onion, thinly sliced
- Blue cheese crumbles
- Crispy fried onion straws (store-bought is fine)
- Garlic butter (softened butter + minced garlic + pinch of salt)
- Brioche buns
How to make it:
- Caramelize the sliced onions in butter on the griddle over medium-low heat until soft and golden, about 15–20 minutes. Set aside.
- Toast the buns on the griddle with a swipe of garlic butter until golden.
- Increase heat to high. Place beef balls on the griddle and smash flat immediately with a spatula. Season with salt and pepper.
- Flip once a deep crust forms (about 2 minutes), top with blue cheese crumbles, and cook another minute.
- Build the burger: bun, patty, caramelized onions, a handful of crispy onion straws, top bun.
2. Campfire Grilled Cheese with Brie, Fig Jam & Prosciutto
Same method as the classic camp grilled cheese – just a more interesting filling.
You’ll need:
- Thick-cut sourdough or country bread
- Brie, sliced
- Fig jam
- Prosciutto (2–3 slices per sandwich)
- Butter
- Honey, for drizzling
How to make it:
- Butter one side of each slice of bread.
- Layer fig jam, brie, and prosciutto between the unbuttered sides.
- Cook in a skillet or on the griddle over medium heat, butter-side down, pressing gently, until golden – about 3–4 minutes per side, or until the brie is melted through.
- Drizzle with a little honey before serving.
3. Chili-Lime Elote-Style Corn on the Cob
Mexican street corn is one of the easiest ways to make grilled corn feel like a whole event.
You’ll need:
- Corn on the cob, husked
- Mayo or sour cream
- Lime juice
- Chili powder (or Tajín)
- Cotija cheese (feta works as a substitute), crumbled
- Fresh cilantro, chopped
How to make it:
- Grill the corn directly over the flame or on the griddle, turning occasionally, until charred in spots, about 10 minutes.
- Brush with a thin layer of mayo or sour cream mixed with a squeeze of lime juice.
- Roll in cotija cheese and dust with chili powder.
- Finish with chopped cilantro and an extra squeeze of lime.
4. Grilled Sausage & Pepper Skewers with Whole Grain Mustard Aioli
Same sausage you’d normally toss in a bun, served as a shareable skewer plate instead.
You’ll need:
- Bratwurst or Italian sausage, cut into thick chunks
- Bell peppers and red onion, cut into chunks
- Skewers (soak wooden ones in water first)
- Mayo
- Whole grain mustard
- 1 clove garlic, minced
- Splash of lemon juice
How to make it:
- Thread sausage, peppers, and onion onto skewers.
- Grill over medium heat, turning occasionally, until the sausage is cooked through and the vegetables are charred, about 12–15 minutes.
- Whisk together mayo, whole grain mustard, garlic, and lemon juice for the aioli.
- Serve the skewers with the aioli for dipping.
5. Smoky BBQ Chicken Pizza with Red Onion & Cilantro
Pizza night at camp, minus the plain pepperoni.
You’ll need:
- Store-bought pizza dough or flatbread
- Olive oil
- Shredded mozzarella or smoked gouda
- BBQ sauce
- Cooked, shredded chicken (rotisserie works great)
- 1/4 red onion, thinly sliced
- Fresh cilantro, chopped
How to make it:
- Brush the dough or flatbread with olive oil on both sides.
- Grill on medium heat for 2–3 minutes per side, or until grill marks form and the crust firms up.
- Spread a layer of BBQ sauce over the crust, then scatter cheese, shredded chicken, and red onion on top.
- Return to the grill (lid down, or a foil tent over it) until the cheese melts, 2–3 minutes.
- Finish with fresh cilantro and an extra drizzle of BBQ sauce.
Bonus: Bourbon Caramel Sea Salt S’mores
Because dessert deserves an upgrade too.
You’ll need:
- Graham crackers (or brioche buns for something extra)
- Dark chocolate squares
- Marshmallows
- Store-bought bourbon caramel sauce (or your favorite caramel)
- Flaky sea salt
How to make it:
- Toast marshmallows over the fire to your preferred level of golden.
- Layer dark chocolate on a graham cracker, drizzle with bourbon caramel, and top with the toasted marshmallow.
- Sandwich with the second cracker, and finish with a pinch of flaky sea salt on top.
Whatever’s on the menu this weekend, the goal is the same: good food, good company, and a campsite worth showing off. And when it comes to protecting the gear, trailer, or boat that gets you there – that’s where we come in.