Camp meals
One-Burner Camping Meals
One burner, one pot or pan, and dinner is done. These one-burner camping meals cover breakfast, dinner and dessert, from skillet pancakes to chili mac, with plenty of vegan options. Pick one, pack the gear, and cook it on a camp stove or over coals.
210+ one burner recipes
One-burner breakfasts
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Crew Recipe
Crew Recipe
One-burner lunches
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Crew Recipe
One-burner dinners
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One-burner snacks & treats
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Crew Recipe
Crew Recipe
One-burner drinks
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Crew Recipe
Crew Recipe
About one-burner camping meals
Start with the gear. A single burner does best with one 10- to 12-inch skillet or a 3- to 4-quart pot with a lid, plus a spatula, a long spoon, a sharp knife and a small cutting board. The lid matters. It holds heat, cuts fuel use and finishes rice, pasta and eggs without a second burner. Bring a windscreen, since wind is the biggest thief of stove heat, and pack extra fuel. A small canister usually handles about two to three dinners for two, but check your stove's burn time.
Plan the order of cooking before you light the stove. Chop everything first, open cans, and set out spices so nothing burns while you hunt for the salt. Cook the ingredients that need the most time first, then add the quick ones. Many of these meals build in layers: brown the meat or onions, add liquid and starch, simmer covered, then stir in cheese or greens at the end. If you want a side or a dessert, cook it first and keep it wrapped, or make it after dinner while the stove is still warm. Stir often and keep the flame at medium-low. A scorched pot is the most common mistake.
Keep food safe. Raw meat goes in a sealed bag at the bottom of a cooler that stays at 40°F or colder, with a thermometer inside. Cook ground beef and ground turkey to 165°F for turkey and 160°F for beef, chicken to 165°F, and pork to 145°F. Use a separate board and utensils for raw meat, or wash them in hot soapy water before they touch anything else. Eat leftovers within two hours, or within one hour if it's above 90°F out. Pack out all food scraps and strain your dishwater, then scatter it at least 200 feet from water and campsites.
Questions
What can you cook on a one-burner camp stove?
Almost anything that fits in one pot or skillet: pasta, rice dishes, soups, stews, pancakes, scrambles, hash and quesadillas. Use a lid to hold heat and keep the flame at medium-low so food cooks through without scorching.
How do you cook a full meal with only one burner?
Chop and measure everything first, then cook in layers, starting with the ingredients that take longest. One-pot meals like chili mac, taco rice or ramen build the starch, protein and sauce in the same pan, so you never need a second burner.
How much fuel do I need for a one-burner stove?
A standard 8-ounce canister often covers about two to three dinners for two, but wind, cold and long simmers burn more. Use a windscreen, check your stove's rated burn time, and pack a spare canister for trips over a weekend.
What is the best pot or pan for one-burner camping?
A 10- to 12-inch skillet with a lid is the most versatile, and a 3- to 4-quart pot works well for soups and pasta. Pick one that sits flat and stable on your stove so it doesn't tip.
How do you keep food safe when you only have a small cooler?
Pack raw meat in sealed bags at the bottom of the cooler, keep it at 40°F or colder, and use it in the first day or two. Choose shelf-stable options like canned beans, tofu in sealed packs and dried pasta for later in the trip.