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About This Recipe
Need a quick and easy weeknight meal guaranteed to win over your husband and kids? This Cheeseburger Pie is it! It’s perfect for busy evenings when you need a delicious meal on the table fast. And you need just a few pantry staples to bring it to life!
This Cheeseburger Pie was based off the vintage “impossible pie” recipes that Betty Crocker introduced in the 1970s. Not to be confused with the Impossible brand of meat products made from plants! The impossible pie from the 70s got its name because the company described it as “impossibly easy” – and it really is SO easy!
Of course, I had to see what I could do to make it just a little more macro-friendly. To lighten it up, I added mushrooms for more volume and used lean beef. The result? An impossibly easy and drool-worthy Cheeseburger Pie that doesn’t taste healthy for a second!
Pair a slice of your Cheeseburger Pie with a simple side salad, roasted broccoli, fries, or even fresh fruit. There’s so many ways to enjoy!
And if you love all things cheeseburger like me, try my Cheeseburger Spaghetti Squash Casserole or my Cheeseburger Meal Prep Bowls!
Why You’ll Love This Cheeseburger Pie
- Takes 15 minutes to prep!
- A quick and easy dinner for a busy weeknight.
- Cheesy, beefy, and filled with all the delicious cheeseburger flavors. 😍
- Lower in carbs, fats, and calories than your traditional cheeseburger!
- Super macro-friendly.
- Kid and husband approved. Everyone LOVES this one!
- Onion – white or yellow onion.
- Mushrooms – mushrooms help add volume (and in my opinion, deliciousness). But you can omit or replace with another veggie.
- Ground beef – classic for a cheeseburger but ground turkey would also work here.
- Garlic cloves – freshly minced or frozen cubes give this dish more flavor, but garlic powder works too in a pinch.
- Ketchup
- Worcestershire sauce
- Shredded cheese – I used shredded Colby jack. Use your favorite! Freshly shredded will result in the most cheesiness 🙂
- Pancake mix – like Bisquick, or any other plain pancake mix you love.
- Milk – I’ve made it with skim, 2% milk and almond milk and all work great.
- Egg – for the pancake mix. If you need to omit, replace with 2 teaspoons baking powder + 2 Tablespoons water + 1 tsp oil.
While this dish tastes delicious as is, here are some fun ways to change it up for something new:
- Play with your favorite burger combos! Love a bacon cheeseburger? Add bacon. Go nuts for caramelized onions? Add some on top! Big buffalo fan? Drizzle/dip and add some bleu cheese crumbles.
- Substitute a different meat. I LOVE making this dish with BBQ pork. Check out my Pork Carnitas recipe and add some BBQ sauce!
- Make it vegan. Turn it into a black bean burger pie! Simply substitute the ground beef with some crumbled up black bean burgers, use dairy-free cheese and use an egg-free alternative (see FAQ section)
- Make it gluten-free. Simply swap the bisquick for gluten-free Bisquick.
How To Make
- Preheat the oven to 400 degrees F. Spray a pie dish with cooking spray. You can also use a 8×8-inch dish or double the recipe and use a 9×13.
- Spray a large skillet with cooking spray. Add the onion, mushrooms, and garlic. Cook on medium heat for 3-4 minutes, or until onions and mushrooms start to soften. Drain any excess liquid (important!) then add to the pie dish.
- Add the ground beef the skillet and cook, breaking with a wooden spoon as you go until no longer pink, about 4-5 minutes. Stir in the salt, Worcestershire sauce, and ketchup.
- Transfer the beef to the pie dish and toss around with the onions and mushrooms. Sprinkle with half the cheese.
- In a separate bowl, whisk together the egg, milk and Bisquick. It’s ok if some small lumps remain. Pour the batter over beef mixture, stirring gently so some gets to the bottom. Top with remaining cheese.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10-15 minutes before slicing for a cleaner cut.
Helpful Tips
Don’t overmix! Some lumps in the Bisquick batter are fine! Over-mixing will activate the gluten in the flour, which results in tough, dense baked goods. Not what we’re going for with this delicious Cheeseburger Pie!
Drain any excess liquid from the mushrooms before adding. Mushrooms naturally hold a lot of water and release it when cooked. If you don’t drain it, it will water down the recipe and flavors. We want the best tasting pie possible!
Make your Cheeseburger Pie in bulk. To meal prep for the whole week, or to cook for a larger family, double the recipe and bake in a 9×13-inch dish.
Can I double this recipe?
Yes, you can easily double this recipe and bake in an 9×13 baking dish. This dish reheats great!
How to serve this cheeseburger pie?
This cheeseburger pie is great served with a side of Air Fryer Green Beans, Sweet Potato Wedges, Broccoli or Roasted Cauliflower and Carrots.
Also, dress up your cheeseburger pie just like you would your cheeseburger! Top with pickle relish or more shredded cheese. You can drizzle/dip in ketchup (my fav!), mayo or Special Sauce!
What if I need to omit the egg?
If you need to omit the egg, simply replace with 2 teaspoons baking powder + 2 Tablespoons water + 1 tsp oil. Sure! To turn this into a black bean burger pie, simply substitute the ground beef with some crumbled up black bean burgers. You could also use a plant-based meat.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Cheeseburger Pie
Ingredients
- 1 medium onion (240g) white or yellow, finely diced
- 8 oz. mushrooms finely diced
- 1 lb. lean ground beef 96/4
- 2-3 cloves garlic minced
- 1/2 tsp salt
- 1/3 cup ketchup (80g)
- 1 tsp worcestershire sauce
- 1/2 cup shredded Colby jack (56g)
- 1 large egg
- 1 cup skim milk (240g) any milk
- 3/4 cup Bisquick (90g) or any pancake mix
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Instructions
- Preheat the oven to 400 degrees F. Spray a pie dish with cooking spray. You can also use a 8×8-inch dish or double the recipe and use a 9×13.
- Spray a large skillet with cooking spray. Add the onion, mushrooms, and garlic. Cook on medium heat for 3-4 minutes, or until onions and mushrooms start to soften. Drain any excess liquid (important!) then add to the pie dish.
- Add the ground beef the skillet and cook, breaking with a wooden spoon as you go until no longer pink, about 4-5 minutes. Stir in the salt, Worcestershire sauce, and ketchup.
- Transfer the beef to the pie dish and toss around with the onions and mushrooms. Sprinkle with half the cheese.
- In a separate bowl, whisk together the egg, milk and Bisquick. It’s ok if some small lumps remain. Pour the batter over beef mixture, stirring gently so some gets to the bottom. Top with remaining cheese.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10-15 minutes before slicing for a cleaner cut.
Equipment
Notes
- Don’t overmix – some lumps in the batter are fine! Over-mixing will activate the gluten in the flour, which results in tough, dense baked goods
- Drain any excess liquid from the mushrooms before adding – this will ensure the best flavor of the pie (as it won’t be watered down)
- Make it in bulk – to meal prep for the whole week, or to cook for a larger family, double the recipe and bake in a 9×13-inch dish.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
