Cheeseburger Pie
All the comfort of a classic cheeseburger baked into an easy weeknight dinner, this Cheeseburger Pie is hearty, flavorful, and totally satisfying. Juicy ground beef, melty cheddar cheese, and a touch of seasoning are tucked into a fluffy, golden Bisquick crust that bakes up beautifully every time.
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It’s a no-fuss, family-approved dinner that comes together fast with ingredients you probably already have in your pantry. Pair it with a simple side salad or steamed veggies, and you’ve got a warm, filling meal that hits the spot.
Ingredients
- Ground beef – I use lean ground beef. 80/20 is fine, or just drain the fat before adding to the mix.
- Onion – Finely dice the onion and sautee it with the beef so it’s tender and not still crunchy. Or, use a tablespoon of dehydrated onion flakes.
- Cheddar cheese – Sharp cheddar is my go-to for this recipe. But any cheese will work.
- Milk – Any kind of milk will work.
- Salt – I cook with kosher salt. If you use table salt, reduce it by about half.
- Ground black pepper – Freshly ground black pepper, if you have a grinder.
- Garlic powder – Garlic powder, not salt. Garlic salt will make this dish too salty.
- Bisquick – Just regular Bisquick baking mix.
- Large eggs – Or extra large; this recipe isn’t fussy.
- Worcestershire sauce
How To Make Cheeseburger Pie
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating the oven to 400°F. I like to use a digital oven thermometer to make sure the temperature is spot-on. Lightly grease a 9-inch deep-dish pie plate with butter or cooking spray and place it on a rimmed baking sheet. This makes it easier to move in and out of the oven without spills.
In a large nonstick skillet over medium heat, brown the ground beef and diced onion. I use a meat chopper tool to break up the meat quickly and evenly as it cooks. Stir until the beef is no longer pink and the onions are tender. Then use a slotted spoon to transfer the mixture to a paper towel-lined plate so any extra grease can drain off.
Spread the cooked beef and onion mixture evenly into the prepared pie pan. Sprinkle the shredded cheddar cheese on top, covering the meat in a nice cheesy layer.
In a medium mixing bowl, whisk together the milk, Bisquick, eggs, salt, pepper, and garlic powder. Use a hand whisk to blend everything until just combined; no need to overmix.
Carefully pour the Bisquick mixture over the beef and cheese in the pie pan. Give the pan a little shake to even everything out.
Bake at 400°F for 25 minutes, or until the top is golden and the center is set. A toothpick inserted into the center should come out clean.
Let the pie cool for a few minutes before slicing and serving.
Chef Jenn’s Tips
- You can swap out cheddar for Colby Jack or Monterey Jack for a slightly different flavor.
- Want to sneak in some veggies? Try adding a half cup of chopped mushrooms or spinach to the beef mixture.
- Leftovers are easy to reheat in the microwave or oven and make a great lunch the next day.
Make It A Meal
This dish pairs well with a crisp green salad, sweet potato fries, or roasted broccoli. Add a drizzle of ketchup or a spoonful of sour cream on top if you like your burgers with a little something extra.
Storage
Store any leftover Cheeseburger Pie in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or cover the whole pie with foil and warm in a 300-degree oven until heated through.
Cheeseburger Pie
Ingredients
- 1 pound ground beef
- ½ cup onion diced
- 1 cup cheddar cheese shredded
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ¾ cup Bisquick
- 2 large eggs room temperature
Instructions
- Preheat the oven to 400°F. Grease a 9-inch pie pan and set it aside.
- Brown the ground beef and onions in a skillet until fully cooked. Drain the grease and spread the meat into the pie pan. Sprinkle shredded cheese over the top.
- In a mixing bowl, whisk together the milk, eggs, Bisquick, salt, pepper, and garlic powder. Pour the mixture evenly over the beef and cheese.
- Bake for 25 minutes or until the top is golden and the center is set. Cool slightly before serving.
Notes
Chef Jenn’s Tips
- You can swap out cheddar for Colby Jack or Monterey Jack for a slightly different flavor.
- Want to sneak in some veggies? Try adding a half cup of chopped mushrooms or spinach to the beef mixture.
- Leftovers are easy to reheat in the microwave or oven and make a great lunch the next day.
