I have tons of success with these, and make them often.
DOUBLE WRAP DOUBLE WRAP DOUBLE WRAP. Always wrap two layers of foil. Follow these instructions:
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To cook with aluminum foil, place the food on the shiny side of the foil. Allow enough foil to bring around the food crosswise, plus 3 inches extra. Bring the two long edges together on top of the food and fold down in several small, continuous folds. Then flatten both ends and roll them up in small folds
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and then flip it over seam-down on another piece of foil and do it again. I've never had a 'leaker' using this method, and keeping the juices in is the secret to these not burning, since they're right on the coals.
Backpacking tip: If you put these in the freezer once you make them, and then stick them in the center of your sleeping bag roll, you don't need a cooler if you're going to eat them the first night.
I made them for a camping trip recently just like you're suggesting. I put a pad of butter under a hamburger patty, surrounded it with carrots, onion, and potato, and applied a liberal dash of season salt and garlic salt (Mrs Dash works great for this, too). Stuck them in ziplock bags (three to a gallon bag) and put them in the bottom of the cooler and ate them the second night. I usually make a couple extras with the extra vegetables, so a vegetarian option is perfectly reasonable. I do 20 minutes on either side in a hot coal bed.
Also, a great desert is a cored apple with carmel candies in the center where the core was, wrapped in foil (double as always) and rolled around in the coals...kind of an inside-out carmel apple.