My Go-To Cheeseburger Pie – Seriously!
Okay, so listen up. You know those nights? The ones where you’re staring into the fridge, absolutely *zero* inspiration, and everyone’s asking ‘what’s for dinner?’ Yeah, me too. Like, every Tuesday, it seems. But I stumbled onto this Cheeseburger Pie thing ages ago, probably form some old cookbook or maybe even a flyer I grabbed at the grocery store. And lemme tell you, it’s been a lifesaver. It’s comforting, it’s simple, and somehow it feels like you’re making something special even when you’re just throwing stuff together. The first time I made it, my youngest (who was going through a *very* picky phase, sigh) gobbled it up and asked for seconds. I almost fell off my chair! It’s kinda messy, yeah, but in the best possible way. Plus, clean up isn’t half bad either, which is a major win in my book, right?
Why I Make This… Like, All The Time
Alright, so beyond the whole picky kid thing, why is this *the one*? Well, first off, it’s fast. Seriously fast. You can have it in the oven before the oven even finishes preheating if you’re speedy. My family goes absolutely bonkers for this because it tastes just like a cheeseburger, but in a pie form that’s warm, gooey, and well, easier to eat on the couch maybe? (Don’t judge!). I also make this when I’ve had one of *those* days and just need something familiar and cozy. It’s kinda foolproof, too. Even on days when my brain is fried, I can still follow these steps. And honestly, the smell that fills the kitchen while it’s baking? Heavenly. Total comfort food vibes, guaranteed.
Stuff You’ll Need (The Ingredients Bit)
Here’s the lowdown on what you’ll need. Don’t sweat the exact measurements *too* much on some of this, it’s pretty forgiving!
- 1 pound (about 450g) ground beef. I usually go for 80/20, but whatever you have works. Turkey mince is okay too, but doesn’t quite hit the same burger note, you know?
- 1 medium onion, chopped. Any color is fine!
- 1/2 cup ketchup. Or maybe a little more, depending on how much you like ketchup flavor.
- 2 tablespoons mustard. Yellow mustard is classic, but dijon adds a nice little kick if you’re feeling fancy.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese. Sharp cheddar is my favorite, but a cheddar blend or even Monterey Jack works beautifully. Honestly, just use whatever shredded cheese is hanging out in your fridge.
- 1 package (usually 8 oz or 250g) refrigerated crescent rolls or a sheet of puff pastry. My grandmother always insisted on Pillsbury, but honestly any version works fine, don’t stress. I sometimes use a store bought pie crust too when I’m feeling lazy!
- 2 large eggs
- 1/2 cup milk (any kind)
Let’s Make This Happen (The Directions!)
Okay, deep breath. It’s easy, I promise.
- First things first, get your oven preheating. Set it to 375°F (190°C).
- Brown the ground beef in a large skillet over medium heat. Add the chopped onion in with it and cook until the beef is no longer pink and the onion is soft and see-through. Drain off any excess grease. This is where I usually sneak a tiny taste of the beef because, you know, quality control!
- Stir the ketchup, mustard, salt, and pepper into the beef and onion mixture. Give it a good stir to combine everything nicely.
- Unroll the crescent rolls (or puff pastry) and press them into the bottom and up the sides of a 9 or 10-inch pie plate or a similar sized baking dish. Pinch the seams together if you’re using crescent rolls. Don’t worry if it looks a bit weird at this stage – it always does! Try to get it somewhat evenly spread, but perfection is not required, seriously.
- Spoon the meat mixture evenly over the crust in the pie plate.
- Sprinkle that gorgeous shredded cheese all over the top of the meat layer. Use your hands, it’s faster.
- In a small bowl, whisk together the eggs and milk. Pour this mixture evenly over the cheese and meat layers. This is kinda the magic binder bit.
- Pop the pie plate into the preheated oven. Bake for about 20-25 minutes, or until the crust is golden brown and the center is set and looks bubbly and delicious. Sometimes it takes a little longer, just keep an eye on it. If the crust starts getting too brown before the center is done, you can loosely cover the edges with foil.
- Let it sit for 5-10 minutes before slicing. This lets everything kinda settle down.
See? Not so hard, right? Just a few steps and bam, dinner is served.
Little Notes I’ve Learned Along the Way
So, I’ve made this *a lot*. Here are a few things I’ve noticed:
- Sometimes the center seems a little soft when it first comes out, but letting it rest really helps it firm up. Don’t slice it immediately unless you like your pie super messy (which, hey, no judgment!).
- If your pie plate is deep, it might take a little longer to cook through. Shallow dishes are usually faster.
- Don’t skip draining the grease! Nobody wants a greasy pie. I usually use a spoon to scoop it out after cooking the beef.
Funky Variations I’ve Tried (And One Dud)
I’ve messed around with this recipe a bit. Adding a layer of pickles under the cheese? Surprisingly good, gives it that extra burger tang. Sometimes I’ll throw in a handful of finely diced bell pepper or even mushrooms with the onion, which is nice but changes the classic flavor a bit. I also tried adding crispy bacon bits on top once, which felt like a genius idea, but honestly? It made it *too* rich and kinda overwhelmed the other flavors. So yeah, stick to the basics or add pickles. Pickles are good.
Stuff You Need to Make It (Equipment)
You’ll need a good skillet to brown the beef, a whisk and a small bowl for the egg mixture, and a pie plate or baking dish. If you don’t have a pie plate, a square or rectangular baking dish works fine, just make sure the crust covers the bottom and sides. A good spatula for stirring the meat is also helpful.
Keeping It Fresh (Storage)
If you happen to have leftovers (which, honestly, in my house it never lasts more than a day!), just cover it tightly with plastic wrap or foil and pop it in the fridge. It’ll keep for 2-3 days. Reheat slices in the microwave or oven. I tend to think it tastes even better the next day, like a lot of casseroles.
What to Serve With It
This is hearty on its own, but I love serving it with a simple side salad. Or, if we’re really leaning into the comfort food vibe, maybe some oven-baked fries or even just some coleslaw. A classic side of mashed potatoes wouldn’t be wrong either, let’s be real. It’s a meal that feels complete, no need for tons of fussy sides.
Pro Tips (aka, Learning form My Mistakes)
I once tried rushing the baking step because I was starving and regretted it because the center was still a bit wobbly. Make sure that egg mixture is set and the cheese is bubbly before you pull it out. Also, don’t overload it with cheese; too much makes it greasy. A good layer is perfect, but piling it super high isn’t necessary. And press that crust down well, especially on the sides, or it can shrink down a bit while baking.
Burning Questions You Might Have (FAQ)
Q: Can I use pre-cooked ground beef?
A: Yeah, totally! Just skip the browning step and mix in the onion (maybe sauté the onion separately first till it’s soft) and the seasonings with the cooked beef. Easy peasy.
Q: What if I don’t have crescent rolls?
A: Puff pastry works! Or like I said, a regular store-bought pie crust. You just need *something* to hold it all together at the bottom. Get creative!
Q: My crust is getting too brown! Help!
A: Okay, don’t panic! Grab some aluminum foil and gently tent it over the pie, or just wrap the edges of the crust with thin strips of foil. That’ll protect the crust while the center finishes cooking.
Q: Can I add other stuff? Like pickles or bacon?
A: Oh yeah, experiment! I mentioned pickles – totally recommend. Bacon? I wasn’t a huge fan, but hey, you do you! Anything you’d put on a burger is probably fair game, just maybe add toppings *after* baking or they might get weird.
Q: Is this gluten-free?
A: Not with the crescent rolls or puff pastry, nope. You’d need to find a good gluten-free pie crust alternative. The filling itself is mostly fine though!
There you have it! My beloved Cheeseburger Pie. Give it a whirl and let me know how it goes. It’s one of those recipes that just brings happy groans from the dinner table. Enjoy!
Ingredients
- 1 lb ground beef
- 1/2 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 1/2 cups milk
- 3 large eggs
- 1 cup biscuit baking mix
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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1Preheat oven to 400°F (200°C). Brown ground beef and onion in a large skillet over medium heat. Drain off any excess fat.
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2Spread the cooked beef and onion mixture evenly in an ungreased 9-inch pie plate. Sprinkle the shredded cheddar cheese over the top.
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3In a medium bowl, whisk together the milk, eggs, biscuit baking mix, salt, and pepper until well combined and smooth.
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4Carefully pour the milk and egg mixture over the beef and cheese layer in the pie plate.
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5Bake for 25-30 minutes, or until the top is golden brown and a knife inserted near the center comes out clean.
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6Let the pie stand for 5 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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