This ground beef cheeseburger pie turns everything you like about a cheeseburger into a sliceable dinner, with browned beef, sweet onion, and sharp cheddar set in a fluffy egg batter.
It takes just over an hour from start to finish and uses a short list of ordinary ingredients. Kids and adults both go back for seconds, and leftovers reheat well for lunch.
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Why This Ground Beef Cheeseburger Pie Recipe Works
The batter is a simple mix of flour, eggs, milk, and a little baking powder, which bakes into a soft, custard like crust that holds the beef and cheese together. There is no rolling and no pie dough to chill, so the work is mostly browning the beef.
Cooking the onion until soft and sweet takes away its raw bite and builds a base of flavor. Draining the beef well keeps the pie from turning greasy and lets the cheddar melt into the batter instead of floating in fat.
Baking in a deep pie dish gives you even golden edges and a puffed top. The pie rests for a few minutes before slicing so it sets up and cuts into neat wedges.
Ingredients for Ground Beef Cheeseburger Pie
- 1 pound ground beef, 85 percent lean
- 1 large yellow onion, chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
- 4 large eggs
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Ground beef. Use 85 percent lean for flavor and drain it well after browning. Ground turkey works too, though it needs a spoonful of oil in the pan.
Sharp cheddar. Shred it yourself from a block for the smoothest melt. Colby jack or a Mexican cheese blend are good swaps.
Eggs and milk. Both should be at room temperature so the batter mixes smoothly. Whole milk gives the richest texture.
Flour and baking powder. Measure the flour by spooning it into the cup and leveling it off. Too much flour makes the crust dense instead of tender.
Onion. A yellow onion turns sweet when cooked. Sweet or white onions also work.
How to Make Ground Beef Cheeseburger Pie
1. Heat the oven and prep the dish Heat the oven to 350 degrees F and grease a deep 9 inch pie dish well.
2. Brown the beef Cook the beef in a large skillet over medium high heat for 6 to 7 minutes, breaking it into small crumbles, until no pink remains.
3. Soften the onion Add the onion and cook 4 to 5 minutes until soft and translucent, then season with salt and pepper and drain off all excess fat.
4. Make the batter Whisk the milk, eggs, flour, and baking powder in a large bowl until smooth with no dry pockets.
5. Combine the filling Stir the warm beef and onion into the batter, then fold in the cheddar.
6. Bake until set Pour the mixture into the pie dish and bake for 35 to 40 minutes, until the top is golden and the center reaches 160 degrees F.
7. Rest before slicing Let the pie stand for 10 minutes so it sets up, then cut into 6 wedges.
How to Serve Ground Beef Cheeseburger Pie
Serve wedges warm with a crisp Italian house salad on the side. For a diner style meal, add crispy homemade fries, a scoop of creamy buttermilk coleslaw, and a spoonful of ranch style baked beans. Set out ketchup, mustard, pickles, and sliced tomato so everyone can top their own slice.
How to Store and Reheat Ground Beef Cheeseburger Pie
Cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat slices in an oven set to 350 degrees F for about 15 minutes, or in the microwave for 1 to 2 minutes, until they reach 165 degrees F. Egg based pies do not hold up well in the freezer, so plan to eat them within a few days.
Tips and Variations for Ground Beef Cheeseburger Pie
Drain thoroughly. Spoon the beef into a colander or blot with paper towels so the pie does not bake up greasy.
Grease the dish well. Use butter or nonstick spray on the bottom and sides so slices lift out cleanly.
Do not overmix. Whisk the batter only until smooth. Overmixing makes the crust tough.
Add burger toppings. Press sliced tomato and dill pickle chips on top for the last 10 minutes of baking.
Spice it up. Fold in diced jalapeno or a spoonful of hot sauce for a little heat.
Use a different cheese. Pepper jack, Swiss, or American all melt well.
Skip the raw batter. Do not taste the batter, since it contains raw eggs and flour.
Check the center. Insert a thermometer in the center to confirm 160 degrees F before slicing. This Montana State University Extension egg fact sheet covers safe egg handling.
Frequently Asked Questions About Ground Beef Cheeseburger Pie
What makes ground beef cheeseburger pie set without a crust?
The flour and eggs in the batter bake into a tender, custard like layer around the beef and cheese, so no pastry is needed.
Can I make ground beef cheeseburger pie ahead of time?
Yes. Bake it, cool it, and refrigerate it for up to 3 days. Reheat slices in the oven until hot all the way through.
What toppings go well on ground beef cheeseburger pie?
Ketchup, mustard, sliced tomato, pickles, and shredded lettuce all work. Add them after baking so the edges stay crisp.
Can I use ground turkey instead of beef?
Yes. Add a tablespoon of oil to the pan and cook it to 165 degrees F. Season a little more generously since turkey is milder.
What size pie dish do I need?
Use a deep 9 inch dish. A standard shallow dish can overflow, so set it on a baking sheet if you are unsure.
Ground Beef Cheeseburger Pie
Equipment
- Large skillet
- Deep 9 inch pie dish
- Large mixing bowl
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- 1 large yellow onion chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
- 4 large eggs
- 1 cup all purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ tsp black pepper
Instructions
Cooking
- Brown the beef and onion. Crumble the beef in a skillet over medium high heat for 6 to 7 minutes, add the onion for 4 to 5 minutes, season, and drain well.
- Mix the batter. Whisk milk, eggs, flour, and baking powder until smooth in a large bowl.
- Add the filling. Stir in the beef mixture and shredded cheddar, then pour into a greased deep 9 inch pie dish.
- Bake. Bake at 350 degrees F for 35 to 40 minutes until puffed, golden, and 160 degrees F in the center.
- Rest and slice. Let the pie stand for 10 minutes, then cut into 6 wedges.
