This thick, cozy, and incredibly cheesy Impossible Cheeseburger Pie will significantly elevate your weeknight meal experience. An inventive take on the traditional American cheeseburger, this meal turns those cherished ingredients into a delicious, sliceable pie that’s simple to prepare and even simpler to eat.
A light, biscuit-like crust surrounds the meat, perfectly seasoned ground beef and onions provide a robust base, and melted cheddar adds that perfect cheeseburger finish. This recipe offers ease, nostalgia, and flavor whether you’re cooking for your family on a hectic Tuesday night or entertaining casual friends. It’s straightforward comfort food presented in a way that feels a bit more unique than burgers on a platter.
Set your oven’s temperature to 400°F (200°C) to begin. To guarantee that your pie releases easily after baking and to help the edges crisp slightly, lightly grease a 9-inch pie pan with nonstick spray or brush it with a little oil or butter.
Next, we will construct the tasty base. Put one pound of ground beef (ideally 80/20 for a perfect balance of flavor and juiciness), one large chopped onion, and two finely minced garlic cloves in a large skillet over medium heat. A teaspoon of salt and half a teaspoon of black pepper are added to bring out all the savory flavors, and one tablespoon of Worcestershire sauce is added for depth and umami.
For about ten minutes, cook the combination, breaking up the meat as it browns and tossing now and then to make sure the garlic doesn’t burn and the onions soften evenly. Drain off any extra fat once everything is cooked through and beautifully browned to prevent the finished dish from being greasy. Spread the beef mixture evenly on the pie plate you have prepped to create the filling.
It’s time to make the “impossible” half of the pie, which is a straightforward, pourable batter that, when baked, miraculously becomes a soft, biscuit-like crust. Whisk together 1 cup whole milk, 2 big eggs, and ½ cup Bisquick baking mix in a medium mixing dish. To make pouring easier, the batter should be smooth and just a little bit runny. Without the need to roll or shape dough, this special mixture will seep into the beef filling while baking, creating a soft basis and structure for the pie.
Carefully pour the batter over the pie plate’s meat and onion combination, making sure to distribute it evenly. Don’t worry, the mixture will firm up beautifully in the oven even if it may appear thin or almost too watery. Make sure to cover the entire surface with 1 cup of shredded extra-sharp cheddar cheese. In addition to adding taste, the cheddar melts into a delectable golden topping that unifies the dish both aesthetically and gastronomically. Here, extra-sharp cheddar is a must-have because its strength counterbalances the beef’s richness and the onions’ delicate sweetness.
Place the pie in the oven that has been preheated and bake it for 30 to 40 minutes. When the center has set and the top is golden brown and slightly puffed, the pie is done. By sticking a knife or toothpick into the center, you can check for doneness; if it comes out clean or with only a few moist crumbs, you’re done. Since each oven is slightly different, start testing at the 30-minute mark.
Allow the pie to rest for ten minutes or more after taking it out of the oven. This is a crucial step because it gives the pie a little firmness, which makes it simpler to slice and serve. Additionally, it allows the flavors to settle and harmoniously combine. For a complete cheeseburger experience, serve it with coleslaw, crisp green salad, or even a pickle spear on the side.
The Impossible Cheeseburger Pie may be dressed up or down based on your mood, yet it’s still substantial enough to stand alone. For an added cheeseburger variation, try including some sliced pickles or tomatoes in the beef mixture. Serve each slice with a little mustard and ketchup on top for a playful touch. This recipe, which combines comfort, flavor, and ease in every bite, is sure to become a weeknight favorite no matter how it is served.