Impossible Cheeseburger Pie
This Impossible Cheeseburger Pie is the ultimate weeknight hero, delivering all the juicy, savory flavor of a classic cheeseburger in a comforting, crustless pie. With a simple batter that magically forms its own tender, biscuit-like crust as it bakes, this easy recipe requires no rolling pin or pastry work. It's a deliciously effortless dinner that's ready in under an hour, making it a guaranteed hit with both kids and adults.
Equipment
- Large skillet
- 9 inch Glass Pie Plate
- Mixing bowl
- Whisk A sturdy whisk is key for a lump-free batter.
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater (optional) For shredding your own cheese from a block.
Ingredients
- 1 pound ground beef 454g, 80/20 blend
- 1 small onion about 1/2 cup, chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups sharp cheddar cheese 170g, shredded
- 3/4 cup Bisquick baking mix 95g
- 1 cup whole milk 240ml
- 2 large eggs
- Cooking spray for the pie plate
For Serving (Optional)
- Diced tomatoes
- Shredded lettuce
- Dill pickle chips
- Ketchup for dipping
- Mustard for dipping
Instructions
- Preheat your oven to 400°F (200°C). Generously spray a 9-inch glass pie plate with cooking spray, coating the bottom and sides.
- In a large skillet over medium heat, cook the ground beef and chopped onion for 8-10 minutes, breaking it apart with a spoon, until the beef is browned and the onion is soft. Add the minced garlic during the last minute of cooking.
- Drain off any excess grease from the skillet. Stir in the salt, pepper, and Worcestershire sauce, mixing well to combine. Remove from heat.
- Spread the seasoned beef mixture evenly into the bottom of the prepared pie plate. Sprinkle the shredded cheddar cheese evenly over the top.
- In a mixing bowl, whisk together the Bisquick, whole milk, and eggs until smooth and no lumps remain. Be careful not to overmix.
- Slowly pour the batter over the beef and cheese in the pie plate, letting it spread evenly on its own. Bake for 28-32 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
- Let the pie rest for 5-10 minutes before slicing. This helps it set so the slices hold their shape. Serve warm with your favorite toppings.
Notes
- Drain the beef well: After browning, thoroughly drain the fat to prevent the batter from becoming greasy or soggy.
- Shred your own cheese: Pre-shredded cheese is coated with anti-caking agents that can prevent it from melting smoothly. Shredding from a block ensures a creamy, gooey texture.
- Don't overmix the batter: Overmixing activates the gluten in the Bisquick, which can lead to a dense and tough crust. Mix just until the lumps disappear.
- Let the pie rest: Allowing the pie to rest for 5-10 minutes after baking is crucial for it to set properly, making it easier to slice and serve neat wedges.
- Use 80/20 ground beef: An 80/20 blend provides the best flavor and juiciness for this pie. Leaner meats may result in a drier texture.
- Check for doneness: Oven temperatures can vary. Use a knife or toothpick inserted in the center to ensure it comes out clean, rather than relying solely on the bake time.
- Make-Ahead: You can brown the beef mixture and shred the cheese up to a day in advance. Store them separately in the refrigerator and assemble fresh before baking.
- Storage & Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat slices in the microwave or in the oven.
- Variation - Low Carb: For a low-carb version of this pie, substitute the Bisquick with your favorite low-carb baking mix.
Nutrition
Serving: 1SliceCalories: 390kcalCarbohydrates: 14gProtein: 24gFat: 26gSaturated Fat: 12gSodium: 620mg
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