Cheeseburger Pie
Servings: 6
Calories: 262kcal
A cheeseburger in pie form? Heck YES! This Cheeseburger Pie is filled with hearty beef, grilled onions and cheese, and it comes together quickly and easily on a busy weeknight! The whole family will LOVE it!
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Equipment
Ingredients
- 1 medium onion (240g) finely diced
- 8- oz. mushrooms finely chopped
- 16- oz. 96/4 lean ground beef
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/3 cup ketchup (80g) I used sugar free
- 1 tsp worcestershire sauce
- 1/2 cup 2% shredded Colby jack cheese (56g) divided
- 3/4 cup Bisquick baking mix (90g)
- 1 cup fat free milk (240g) or plain milk of choice
- 1 large egg
Instructions
- Preheat the oven to 400 degrees F. Spray a pie dish with cooking spray. You could also use a 8x8-inch dish here or double the recipe and use a 9x13-inch.
- Spray a large skillet with cooking spray and add the onion, mushrooms, and garlic. Cook on medium heat for 3-4 minutes, or until onions and mushrooms are tender. Drain any excess liquid and add to the pie dish.
- Wipe the skillet clean and add the beef. Cook until no longer pink, about 4-5 minutes. Stir in the salt, Worcestershire sauce, and ketchup.
- Transfer the beef mixture to the prepared pie dish and toss around with the onions and mushrooms to evenly distribute. Sprinkle with half the cheese (28g).
- In a separate bowl, add the egg, milk and Bisquick. Whisk just until combined. It’s ok if some small lumps remain. Over-mixing can make the texture more tough (and we want fluffy!) Pour the batter over beef mixture and 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.
Notes
To make gluten-free: use gluten-free bisquick mix.
To make dairy-free: use dairy-free cheese and dairy-free milk.
Vegan option: substitute the ground beef with some crumbled up black bean burgers. You could also use a plant-based meat.
Helpful Tips:
- 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 9x13-inch dish.
Nutrition
Serving: 1/6 of pie (200g) | Calories: 262kcal | Carbohydrates: 17.4g | Protein: 27g | Fat: 9.4g | Saturated Fat: 0.7g | Fiber: 1.3g | Sugar: 3.5g