Best Cheeseburger Pie Recipe

Sometimes, the best recipes are the ones that take classic flavors and give them a fun twist. This cheeseburger pie is exactly that—imagine all the juicy, cheesy goodness of a cheeseburger, but baked into a comforting, sliceable pie. It’s one of those dishes that instantly takes me back to family dinners, where simple meals still felt special. If you’re looking for something easy, satisfying, and a little nostalgic, this recipe will hit the spot. Plus, it’s one of those rare meals that both kids and adults are excited to see on the table. Let’s be honest—anything with a golden, cheesy top has universal appeal.

this RECIPE

A personal memory: the first time I made this

I remember the first time I made this cheeseburger pie, it was a hectic weeknight, and I needed something fast that didn’t require a long list of ingredients. I happened to have ground beef and a box of Bisquick, so I thought, “Why not try this out?” As I was browning the beef and the onions started sizzling, the smell was pure comfort. And once I popped it in the oven, I had just enough time to tidy up before my kitchen was filled with that irresistible smell of melted cheese and baked goodness. The whole family loved it, and ever since, it’s been one of our go-to recipes when we need something quick but hearty.

A little history behind cheeseburger pie

Cheeseburger pie, in its essence, is a mid-century American creation, born out of the era when casseroles were all the rage. It’s a combination of classic cheeseburger flavors packed into a convenient, baked dish. The use of Bisquick gives the pie its signature crust, making it easier and faster to whip up than a traditional pie dough. Over the years, this dish has become a staple for many home cooks, offering endless variations based on what’s on hand. While the core ingredients remain simple—beef, cheese, and a Bisquick topping—the possibilities for tweaks and adaptations are endless, which is part of what makes it so fun to cook.

Let’s talk ingredients: the key players in this pie

This cheeseburger pie is all about simple, familiar ingredients that come together to create something really delicious. Let’s break it down:

• Ground beef: I like using lean ground beef because it browns up nicely without becoming greasy. If you’re out of beef, ground turkey or even chicken can work as a lighter option.
• Onion and bell pepper: These add a little sweetness and texture to the filling. If you’re not a fan of bell peppers, you can leave them out or swap them for mushrooms.
• Paprika and parsley: The paprika gives the dish a hint of smokiness, while parsley adds a touch of freshness. You could experiment with other herbs, like oregano or thyme, if you want a different flavor profile.
• Cheddar cheese: Sharp cheddar melts beautifully and adds a punch of flavor. You can also mix in mozzarella or Monterey Jack for a milder taste. For those looking to reduce fat, low-fat cheddar works too.
• Bisquick mix: This is the secret to that easy, golden crust. If you don’t have Bisquick, you can make your own by combining flour, baking powder, salt, and a bit of cold butter.
• Milk and eggs: These bind everything together and give the pie that classic, fluffy texture on top.

Kitchen gear: what you’ll need (and what you can skip)

You don’t need much fancy equipment to make this cheeseburger pie, which is one of the reasons I love it for busy nights. Here’s what you’ll need:

• A large skillet: You’ll brown the beef and sauté the veggies in this. I recommend using a non-stick skillet for easier cleanup, but any large pan will do.
• A pie dish: A standard 9-inch pie dish works best for this recipe. If you don’t have a pie dish, you can use a square baking dish or even a cast-iron skillet.
• Mixing bowl and whisk: You’ll use these to whisk together the Bisquick mixture. A few lumps in the batter are fine, so don’t worry about whisking it to perfection.

If you don’t have a whisk, a fork will work just as well. As long as you combine everything, you’re good to go!

Step-by-step: how to make this cheeseburger pie

Let’s dive into the process. This recipe is pretty straightforward, but I’ve got a few tips to make sure everything goes smoothly.

1. Preheat your oven to 400°F. You want it nice and hot so the pie bakes up golden and firm.
2. Brown the beef: In a large skillet, cook the ground beef over medium-high heat. Add the chopped onion, bell pepper, paprika, parsley, salt, and pepper. Cook until the beef is browned and fully cooked through, about 5-7 minutes. Don’t forget to drain any excess grease if necessary—I’ve forgotten this step once, and the pie turned out a bit soggy!
3. Assemble the pie: Transfer the cooked beef mixture to your pie dish. Spread it out evenly, then sprinkle the shredded cheddar cheese on top. I like to grate my own cheese because it melts smoother, but pre-shredded works fine in a pinch.
4. Whisk the Bisquick mixture: In a mixing bowl, whisk together the Bisquick, milk, and eggs. It’s okay if there are a few lumps—trust me, they’ll smooth out as it bakes. Pour this mixture over the beef and cheese in the pie dish.
5. Bake it: Place the dish in the oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly (this can happen in the last 10 minutes), just cover it loosely with foil.

Variations to try: get creative with your pie!

What I love about this cheeseburger pie is how adaptable it is. You can customize it in all sorts of ways, depending on your preferences or dietary needs. Here are a few variations I’ve tried:

• Gluten-free: You can easily make this recipe gluten-free by using a gluten-free baking mix in place of the Bisquick. I’ve tested it with a few brands, and they all work well.
• Vegan: For a plant-based version, swap the ground beef for a meat alternative like Beyond Meat or black beans. Use a vegan cheese (there are some great options out there), and substitute plant-based milk and an egg replacer for the milk and eggs.
• Low-carb: Skip the Bisquick topping and instead make a crustless version by baking the beef and cheese mixture as-is. You could also top it with cauliflower mash for a shepherd’s pie twist.
• Seasonal: In summer, I like to add fresh corn or zucchini to the filling. In winter, sautéed mushrooms and a little thyme bring in a warm, earthy flavor.

Every variation I’ve tried has its own unique twist, and that’s part of the fun—experiment with what you’ve got on hand!

How to serve and present your cheeseburger pie

When it comes to serving this cheeseburger pie, I like to keep it simple. After letting it cool for about 5 minutes, slice it up just like you would a regular pie. I like to garnish it with a sprinkle of fresh parsley for a pop of color. If I’m serving guests, I’ll plate it with a fresh green salad on the side, or some roasted veggies for a little contrast in textures.

Another fun idea is to serve it with classic cheeseburger toppings on the side—think pickles, a bit of ketchup, mustard, or even a dollop of sour cream for a creamy touch.

Perfect beverages to pair

Since cheeseburger pie has all the flavors of a good burger, it pairs perfectly with drinks that complement those savory, cheesy notes. Here are a few drinks I love to serve with it:

• Iced tea: A tall glass of unsweetened iced tea with lemon is refreshing and helps balance the richness of the pie.
• Lemonade: The tangy sweetness of lemonade is another great match. If you’re feeling fancy, you could even make a sparkling lemonade for a little fizz.
• Soda: A classic cola or root beer is always a crowd-pleaser when serving something burger-inspired. The bubbles help cut through the cheese and beef, making each bite feel lighter.

How to store and reheat leftovers

If you have leftovers (and I doubt you will!), they store really well. Just pop any remaining pie into an airtight container and refrigerate. It’ll stay good for up to 3 days.

When you’re ready to reheat, the microwave works in a pinch, but I prefer to reheat slices in the oven at 350°F for about 10 minutes. This helps keep the crust from getting soggy. If you want to freeze it, just wrap the pie tightly in plastic wrap and foil, and it’ll keep for up to 3 months.

Adjusting the recipe for different serving sizes

If you’re cooking for a crowd, you can easily double this recipe and bake it in a 9×13-inch pan. I’ve done this for potlucks, and it’s always a hit. Just be sure to keep an eye on the bake time—it might need an extra 5-10 minutes to cook through fully.

For a smaller version, you can halve the recipe and bake it in a smaller pie dish or an 8×8-inch square pan.

FAQs

Can I make this recipe ahead of time?
Yes! You can assemble the pie a few hours in advance and keep it in the fridge until you’re ready to bake. Just let it come to room temperature for about 15 minutes before popping it in the oven.

What can I use instead of Bisquick?
If you don’t have Bisquick on hand, you can make your own by combining 1 cup of flour, 1 ½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of cold butter. Mix it until crumbly, and it’s ready to go.

Can I freeze this pie?
Absolutely. You can freeze the whole pie or individual slices. Wrap it well in plastic wrap and foil before freezing, and it’ll keep for up to 3 months.

What other cheeses work in this recipe?
Cheddar is a classic, but feel free to experiment with Swiss, Gouda, or even Pepper Jack if you like a bit of heat!

How do I prevent the top from burning?
If the top starts browning too quickly, simply cover the pie loosely with foil for the remainder of the baking time.

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