← Back to recipe
Cheeseburger Pie
nibbleboard.com/recipes/cheeseburger-pie
Ingredients
Ingredients
- 1 lb lean ground beef (at least 80/20)
- 1 large yellow onion (about 1 cup chopped)
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
- 1 cup shredded cheddar cheese (4 oz)
- 1 cup Whole Milk
- 2 large eggs
- Cooking spray for the pie plate
For Serving
- Pickle slices for serving (optional)
- Tomato slices for serving (optional)
- Ketchup and mustard for drizzling (optional)
Instructions
- Heat oven to 400°F. Spray a 9-inch glass pie plate with cooking spray and set aside.
- Cook ground beef and chopped onion in a 10-inch skillet over medium heat, breaking the meat into small crumbles, until the beef is browned and the onion is soft and translucent.
- Drain off any excess grease. Season with salt and pepper, stir well, then spread the beef mixture evenly across the bottom of the prepared pie plate.
- Sprinkle the shredded cheddar cheese in an even layer over the beef.
- Whisk together the Bisquick, milk, and eggs in a medium bowl until smooth with no dry lumps — about 30 seconds with a fork or whisk.
- Pour the batter evenly over the cheese and beef layers. Give the pie plate a gentle tap on the counter to settle any air bubbles.
- Bake until the top is deep golden brown and a knife inserted in the center comes out clean.
- Let the pie rest on a wire rack for 10 minutes before slicing — this lets the custard set so your slices hold together.
Nutrition per Serving
424Calories
27gProtein
7gCarbs
32gFat
Chef Tips
- I've found that draining the beef really well is the difference between a pie that holds its shape and a soggy mess. Press the meat with a spatula against the side of the skillet to squeeze out every last drop of grease.
- Shred your own cheddar off the block if you can — the pre-shredded bags are coated in anti-caking starch that doesn't melt as smoothly. Sharp cheddar gives the best flavor here.
- After trying both, I always use a glass pie plate instead of metal. You can see the bottom browning, and the custard cooks more evenly without burning the edges.
- No Bisquick? Mix ½ cup all-purpose flour with ¾ teaspoon baking powder and a pinch of salt — works exactly the same.
- Make it ahead: assemble the whole thing, cover tightly, and refrigerate up to 24 hours before baking. Add 5 extra minutes to the bake time since it'll be cold going in.
Storage
Cover leftover pie tightly with foil or transfer slices to an airtight container. Keeps in the fridge for up to 4 days.