Cheeseburger Pie

You know those nights when you want a burger but don’t want to wrestle condiments, flipping, or crumbs in the carpet? This pie is the cheat-code: all the juicy, cheesy burger things tucked into a crust so you can eat it with a fork and feel very clever about it.

Why This Recipe Is Awesome

This works because it collapses the burger into three magic moves: brown the beef until it’s flavorful, mix it with a custardy cheesy binder so nothing falls apart, and bake until the whole thing is set and golden. It’s half comfort food, half practical engineering—no flipping patties, no burnt buns, and no uneven melted cheese disasters. Trust me, the crust gives it structure and the egg-milk-cheese mix gives you that satisfying slice, so every forkful tastes like a tidy, civilized cheeseburger.

Ingredients You’ll Need

• 1 lb (450 g) ground beef (80/20 is a happy medium)
• 1 refrigerated pie crust or a homemade crust for a 9-inch pie pan (store-bought is fine)
• 1 small onion, finely chopped
• 2 cloves garlic, minced (optional but recommended)
• 1 cup (100 g) shredded sharp cheddar cheese
• 2 large eggs
• 1/2 cup (120 ml) milk or half-and-half for extra richness
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp salt and 1/2 tsp black pepper (adjust to taste)
• Optional: 1/4 cup chopped dill pickles or sweet pickle relish (for the classic tang)
• Optional topping: shredded lettuce or extra pickles for serving
• Optional for crust-savvy folks: 1 egg beaten for egg wash

Step-by-Step Instructions

1. Step 1

   Preheat oven to 350°F (175°C). In a skillet over medium heat, cook the chopped onion until soft, add garlic, then add the ground beef and brown it thoroughly, breaking it up as you go; drain excess fat if there’s a lot but leave some for flavor. Stir in ketchup, mustard, Worcestershire, salt, pepper, and pickles or relish if using, taste and adjust; let the mixture cool slightly so it doesn’t scramble the eggs in the next step.

2. Step 2

   Fit the pie crust into a 9-inch pie pan (trim and flute edges if you care), spoon the beef mixture into the crust, sprinkle the shredded cheddar evenly, then whisk together the eggs and milk and pour over the filling so it settles through the meat and cheese. Bake for 30–35 minutes until the custard is set and the top is golden; let it rest 10–15 minutes before slicing so the filling firms up and you get neat pieces—serve with shredded lettuce or extra pickles if you like that burger vibe.

Common Mistakes to Avoid

Skipping the step where you cook and drain the beef properly is the fastest route to a soggy crust and a sad pie. Dumping hot beef into the egg mixture will give you scrambled egg surprises—cool the meat a bit first. Overfilling the pie pan or using too watery toppings (like very wet tomatoes) will make slices fall apart, so keep wet ingredients limited and pat anything extra-moist dry. Finally, cutting it right out of the oven is tempting, but waiting 10–15 minutes keeps the slices clean instead of a melted mess.

Alternatives & Substitutions

If you’re avoiding pork or trying to be a weekday hero, use ground turkey or chicken—add a bit more seasoning or a splash of soy sauce, because lean meat needs help. Swap cheddar for Monterey Jack, pepper jack, or a melty Colby for different flavor profiles; for a sharper bite, mix in a few tablespoons of grated Parmesan. Gluten-free crusts work fine; press a simple almond-flour crust into the pan if you’re into that. Want to skip the crust altogether? Make mini versions in a muffin tin lined with wonton wrappers or biscuit dough. For vegetarian options, crumbled plant-based beef substitutes or seasoned lentils make a surprisingly convincing filling—season boldly.

FAQ

Question 1?

Can I make this ahead? Yes—bake it, cool it completely, then refrigerate for up to 3 days. Reheat gently covered in a 325°F (160°C) oven until warmed through, or slice and microwave shorter portions. It also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Question 2?

Can I use two pie crusts or a top crust? You can, but it’s not necessary; a top crust makes it more pie-like and can be cute if you want a sealed pocket, just prick the top for steam to escape. If using a top crust, brush with an egg wash for color and add 5–10 minutes to the bake time if it browns too fast.

Question 3?

What if my pie seems watery after baking? Usually that’s from too much moisture in fillings or not letting the beef cool before adding eggs. To rescue it, drain excess liquid and return to the oven for a few minutes to firm up, or slice and serve with a slotted spatula. Next time, pat wet ingredients dry and reduce added liquid slightly.

Final Thoughts

This is the kind of dinner that makes people suspiciously happy—hands-off baking, very few dishes, and the comforting familiarity of a burger in tidy slices. Play with the add-ins, treat the crust as your blank canvas, and remember: the goal is good flavor with minimal fuss. If you turn it into a regular rotation, congratulations—you’ve graduated from burger wrestler to pie chef, and frankly, that sounds like an upgrade.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.