Best Cheeseburger Pie Recipe

Have you ever craved a cheeseburger but didn’t feel like firing up the grill? Enter cheeseburger pie, a comforting, hearty dish that’s as simple as it is satisfying. It’s got all the familiar flavors of a classic cheeseburger—savory beef, gooey cheddar, and a hint of smokiness from paprika—all packed into a single dish that comes together in under an hour. Whether you’re feeding a hungry crowd or just want leftovers to savor the next day, this recipe is a keeper.

this RECIPE

I first stumbled upon cheeseburger pie during one of those chaotic weeknights when takeout was tempting but not ideal. I had a few basic ingredients on hand, including ground beef, cheese, and Bisquick, and the result was pure magic. My kids were convinced I’d reinvented dinner (and honestly, I felt like I had). The best part? It’s a little nostalgic, reminding me of those old-fashioned “impossible pies” from the family recipe box. Let’s dive into this easy, crave-worthy dish that’s bound to become a staple in your kitchen!

The origin story (or, how cheeseburger pie became a thing)

Cheeseburger pie belongs to a category of recipes affectionately known as “impossible pies.” Popularized in the 1970s, these pies gained fame for their simplicity and adaptability. Bisquick, that versatile pantry staple, was the star ingredient, transforming humble dishes into magical, self-crusting wonders. Over the years, the cheeseburger pie has become a weeknight hero, cherished for its practicality and universal appeal. Think of it as the love child of a cheeseburger and a casserole—comforting, casual, and completely irresistible.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

Lean ground beef

The foundation of the pie, ground beef provides the rich, meaty flavor we all love. For the best results, use lean ground beef (85% lean or higher) to avoid excess grease. If you’re out of ground beef, ground turkey or chicken makes a lighter alternative. For a vegetarian twist, try plant-based meat crumbles—they work surprisingly well!

Onion and red bell pepper

These add sweetness and depth to the filling. Dice them finely for even cooking. No bell pepper? No problem. Swap in green bell pepper or even a handful of diced mushrooms for an earthy touch. Tip: Sauté these veggies until softened to enhance their natural sweetness.

Cheddar cheese

Sharp cheddar is the key to that quintessential cheeseburger flavor. If you’re feeling adventurous, experiment with other cheeses like pepper jack for a spicy kick or smoked Gouda for an extra layer of flavor. Always shred your cheese fresh—it melts better than the pre-packaged kind.

Bisquick baking mix

The star ingredient that brings the whole dish together. This mix creates a light, slightly crusty topping that balances the richness of the beef. If you’re out of Bisquick, a homemade version (flour, baking powder, salt, and butter) works perfectly.

Milk and eggs

These bind the Bisquick mixture into a smooth batter. For a dairy-free option, use almond or oat milk. Got extra-large eggs? Use just one and add a tablespoon of milk to balance the consistency.

Spices and garnishes

Paprika and parsley add warmth and a pop of color, but feel free to play around with seasonings like garlic powder, smoked paprika, or even a dash of Worcestershire sauce for added umami. Chopped lettuce, tomatoes, and pickles are classic garnishes, giving a fresh contrast to the rich pie.

Kitchen gear: What you need (and what you can totally skip)

This recipe doesn’t require much—just a few trusty tools you probably already have:

• A large skillet: Perfect for browning the meat and sautéing the veggies. Nonstick or cast iron both work well.
• Pie dish: A standard 9-inch pie dish is ideal, but an 8×8 square baking dish can work in a pinch (just keep an eye on the baking time).
• Mixing bowl and whisk: For whipping up the Bisquick batter. No whisk? A fork gets the job done.
• Aluminum foil: Helpful if your pie starts browning too quickly.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Step 1: Preheat and prep

Set your oven to 400°F. This gives you time to prepare the filling while the oven heats up.

Step 2: Cook the beef and veggies

In a large skillet over medium-high heat, cook the ground beef, onion, and red bell pepper with paprika, parsley, salt, and pepper. Stir frequently, breaking up the beef into crumbles. Pro tip: Don’t rush this step. Let the beef develop a slight crust for extra flavor. (I once hurried this step and ended up with bland filling—not fun!)

Step 3: Assemble the pie

Transfer the cooked meat mixture to your pie dish, spreading it evenly. Sprinkle the grated cheddar cheese over the top. Trust me, more cheese equals more happiness here.

Step 4: Mix the batter

In a mixing bowl, whisk together the Bisquick, milk, and eggs. A few lumps are fine—they’ll disappear during baking. Pour this mixture over the meat and cheese, making sure it covers the filling evenly.

Step 5: Bake to perfection

Pop the pie into the oven and bake for about 30 minutes. If you notice the top browning too quickly, loosely cover it with foil. It’s ready when a toothpick inserted in the center comes out clean.

Variations to try: Get creative with your cheeseburger pie

• Gluten-free: Use a gluten-free baking mix instead of Bisquick. It works like a charm!
• Low-carb: Skip the Bisquick batter and top the beef with a layer of mashed cauliflower or shredded zucchini.
• Vegetarian: Substitute the ground beef with plant-based meat crumbles or a mixture of lentils and diced mushrooms.
• Seasonal twist: Add diced zucchini or fresh corn in the summer, or swap the bell peppers for roasted butternut squash in the fall.
• International flair: Give it a Tex-Mex spin by adding taco seasoning, black beans, and a dollop of guacamole on top. Or try an Italian twist with mozzarella and marinara.

Serving ideas: Make it a meal

This pie is practically a meal on its own, but you can dress it up for guests (or just because):

• Serve slices on a bed of chopped lettuce and tomatoes, with pickles on the side for that full cheeseburger vibe.
• Add a dollop of sour cream or a drizzle of ketchup and mustard for a fun touch.
• Pair it with a crisp side salad, roasted veggies, or even sweet potato fries.

Drinks that pair perfectly

For a casual dinner, you can’t go wrong with a cold beer—a lager or amber ale complements the savory flavors beautifully. If wine’s more your style, try a medium-bodied red like Merlot or a fruity Zinfandel. For non-alcoholic options, a sparkling lemonade or an iced tea with a splash of lime keeps things refreshing.

Storing and reheating tips

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. To reheat, pop a slice in the microwave for 1-2 minutes or warm it in the oven at 350°F for about 10 minutes. Freezing? Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Just thaw overnight in the fridge before reheating.

Scaling the recipe for a crowd

Hosting a party? Double the recipe and bake it in a 9×13-inch casserole dish. If scaling down for two, halve the ingredients and use a smaller pie dish. Keep an eye on baking time, as smaller portions cook faster.

Cheeseburger pie FAQs

1. Can I make this ahead of time?
Absolutely! Assemble the pie up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Bake just before serving.

2. What if I don’t have Bisquick?
No worries! Mix 1 cup flour, 1 ½ tsp baking powder, ½ tsp salt, and 1 tbsp butter to make a quick Bisquick substitute.

3. Can I freeze it after baking?
Yes! Let the pie cool completely, then freeze individual slices. It reheats wonderfully for quick meals.

4. Is there a dairy-free version?
Use plant-based milk and dairy-free cheese to make this pie totally dairy-free.

5. Why is my pie soggy?
Make sure to drain any excess grease from the beef and use fresh Bisquick for the batter to avoid sogginess.

Print