Recipe

Cheeseburger Pie

A cozy, family-style dinner that tastes like a cheeseburger and eats like a casserole: savory beef, melty cheddar, and a golden, fluffy topping.

By Matt Campbell

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4.8

A baked cheeseburger pie in a 9-inch pie plate with a golden, lightly puffed top and browned edges, resting on a warm-toned kitchen counter with soft natural light

Jump to Recipe

Cheeseburger pie is what happens when a classic burger night decides to put on sweatpants. You still get the savory beef, the onion, the cheddar, and that little tangy burger seasoning vibe, but now it is baked into something you can slice, serve, and not babysit at the stove.

This version keeps things accessible and low effort. We cook the beef with onions, tuck it into a pie plate, blanket it with cheddar, then pour on a quick Bisquick-style batter that bakes up fluffy and golden around the edges. It is a weeknight staple for a reason.

Ground beef and diced onion browning together in a skillet on a stovetop, with a wooden spoon stirring and steam rising

Why It Works

Real cheeseburger flavor without the bun stress: Worcestershire, garlic, and a little mustard give the filling that classic burger-shop depth.
The topping is basically magic: a simple baking mix batter bakes into a tender, lightly crisp crust that holds everything together.
Easy to customize: add pickles, bacon, or swap cheeses without breaking the method.
Great leftovers: slices reheat well and stay satisfying.

A glass bowl filled with freshly shredded cheddar cheese on a kitchen counter beside measuring spoons

Pairs Well With

Storage Tips

Refrigerator: Let the pie cool, then cover the pie plate tightly or transfer slices to an airtight container. Refrigerate for up to 4 days.

Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag or container. Freeze up to 2 months for best quality. (It will keep longer if continuously frozen, but texture is best within that window.) Thaw overnight in the fridge for best results.

Reheating: For the best edges, reheat slices in a 350°F oven for 10 to 15 minutes. Microwave works too, 60 to 90 seconds, but the crust will be softer.

A single slice of cheeseburger pie on a white plate with a fork, showing layers of beef filling and melted cheddar under a golden baked topping

Common Questions

Can I make cheeseburger pie without Bisquick?

Yes. Use this quick baking-mix substitute: 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt. Since baking mix usually includes fat, whisk in 2 tablespoons melted butter or neutral oil with the milk and eggs for a more tender, “baking-mix-like” top.

Why is my pie soggy?

Usually it is one of two things: the beef was not drained well, or the pie needed a few more minutes in the oven. Drain excess fat after browning (and blot lightly with a paper towel if your beef is extra juicy), and bake until the center is set and not jiggly. Let it rest 10 minutes before slicing so it can firm up.

Can I add pickles like a real cheeseburger?

Absolutely. For maximum burger energy, add 2 to 3 tablespoons chopped dill pickles to the beef after cooking, or serve sliced pickles on the side. If you love that tang, a drizzle of burger sauce after baking is totally fair game.

What is the best cheese for cheeseburger pie?

Sharp cheddar is the classic, but a mix is great. Try cheddar plus Monterey Jack for extra melt, or cheddar plus a little smoked gouda for a more cookout vibe.

Can I make it ahead?

You can cook the beef mixture up to 2 days ahead and refrigerate it. When you are ready, assemble with cheese and batter and bake. If the filling is cold, plan on adding 3 to 5 extra minutes of bake time.

Any easy swaps?

Ground turkey: Works great. Add 1 to 2 teaspoons oil to the skillet since it is leaner. Gluten-free: Use a gluten-free baking mix (or a trusted GF flour blend plus baking powder). Dairy-free: Use unsweetened non-dairy milk and your favorite dairy-free cheddar-style shreds.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10-inch skillet
9-inch pie plate (glass or ceramic)
Measuring cups and spoons
Mixing bowl and whisk
Wooden spoon or spatula

I skipped the culinary degree route because I wanted to learn by doing, and honestly, dishes like cheeseburger pie are a big part of why. It is not fancy, it is not trying to impress anybody, and it still teaches you real kitchen fundamentals: browning meat properly, seasoning in layers, and knowing what “set” looks like in the center of a bake.

Also, it is the kind of dinner that makes a table go quiet for a second. You take a bite, you get beef and cheddar and that fluffy, golden top, and you think, okay wow. That is dinner.