This homemade cheeseburger pie captures everything we love about a classic burger: juicy ground beef, melted cheddar, and a tender custard baked to a deep golden crust. With simple ingredients and very little fuss, it’s a generous family-style dish made for an easy supper.
Why you’ll love this pie
- Bakes in one dish and doesn’t call for any fancy technique.
- Hearty and comforting: all the flavor of a cheeseburger in a sliceable format.
- Easy to adapt with different cheeses, turkey instead of beef, or a little heat.
Ingredients
- Ground beef — 1 lb 2 oz (500 g)
- Yellow onion — 1 medium onion, finely chopped
- Garlic — 2 cloves, minced
- Vegetable oil — 1 tbsp
- Ketchup — 1 tbsp
- Mustard — 1 tsp
- Salt — 1/2 tsp for the filling + a pinch for the custard
- Ground black pepper — 1/4 tsp
- Cheddar cheese — 5 1/2 oz (150 g), shredded
- Eggs — 2
- Milk — 1 cup (250 ml)
- All-purpose flour — 3 1/2 oz (100 g)
- Baking powder — 1 tsp
- Pickles — 2 to 3, for serving, optional
Step-by-step method
- Preheat the oven to 350°F (180°C). Grease a 9-inch (22–24 cm) round pie dish or baking pan with butter or oil.
- In a skillet, warm the oil and cook the onion for 3 to 4 minutes, until softened. Add the beef and cook for 6 to 8 minutes, breaking up the meat as it browns.
- Stir in the garlic, ketchup, mustard, salt, and pepper. Cook for 1 to 2 minutes more, just until the excess moisture cooks off. Transfer the filling to the prepared dish and smooth it out. Sprinkle with 2/3 of the cheddar.
- In a bowl, whisk together the eggs, milk, flour, baking powder, and a pinch of salt until smooth and free of lumps.
- Pour the custard evenly over the filling, then finish with the remaining cheese.
- Bake for 30 to 35 minutes, until the top is golden and the center is set. Let rest for 10 minutes before slicing.
- Serve in wedges with pickles or your favorite burger sauce.
Serving and storage
Serve warm with a crisp green salad, ketchup, mustard, or a little hot sauce. Leftovers keep well in the refrigerator for up to 3 days. Reheat in a 350°F (180°C) oven for 10 to 12 minutes.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Meat: ground turkey or chicken works well in place of beef; add a pinch of paprika for a fuller flavor.
- Cheese: swap cheddar for gouda, mozzarella, or a blend of cheeses.
- Heat: add a pinch of chili flakes, paprika, or finely chopped jalapeño to the filling.
- Add-ins: crispy bacon, scallions, diced tomatoes, or chopped pickles folded into the filling are all welcome.
- Pan size: if you use a smaller dish, bake 3 to 5 minutes longer; for a larger dish, reduce the time by 2 to 3 minutes.
Nutrition per serving
| Calories | 430 kcal |
| Protein | 27 g |
| Fat | 28 g |
| Saturated fat | 12 g |
| Carbohydrates | 18 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 780 mg |
FAQ
Can I replace the ground beef with turkey or chicken?
Yes, use the same weight of ground turkey or chicken and cook until nicely browned. If needed, add a pinch of paprika and a little extra oil to keep the filling juicy.
What can I use instead of a baking mix?
Use all-purpose flour, baking powder, and a pinch of salt, as listed in the recipe. A prepared baking mix will also work; use the same amount by weight and leave out the flour and baking powder.
How should I store and reheat the pie?
Let the pie cool completely, cover it, and refrigerate for up to 3 days. Reheat in a 350°F (180°C) oven for 10 to 12 minutes, or warm individual slices in the microwave.