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Your Favorite Burger Just Got a Cozy, Southern Makeover

Hey friends, Beau here! Let’s talk about one of life’s greatest, most reliable pleasures: the cheeseburger. That perfect, juicy, cheesy masterpiece we all know and love. But let’s be real for a second—sometimes, you want all that incredible flavor without having to stand over a grill, flipping patties one by one while your stomach is doing its best impression of a angry bear. Am I right?

That’s where this beautiful, bubbly, and downright irresistible Southern-Style Cheeseburger Pie comes swooping in to save your weeknight. Imagine all the best parts of a classic burger—the savory beef, the melty cheddar, the tangy kick of pickles and ketchup—baked together into one hearty, sliceable, comfort-food casserole. It’s crispy on top, juicy in the center, and packed with so much flavor, it’ll have everyone at the table asking for seconds before they’ve even finished their first piece.

I designed this recipe to be a total crowd-pleaser. It’s perfect for a busy family dinner, a surefire hit at potlucks, and a lifesaver for your weekly meal prep. It’s simple, soulful, and so satisfying. So, preheat that oven, friends. We’re about to turn burger night into pie night, and you are going to love it.

A Pie Born from a Happy Accident

I have to share a little story about how this recipe became a staple in my kitchen. It all started one rainy Tuesday a few years back. I had a pack of ground beef thawed and a serious craving for a good burger, but my grill was soaked, and my ambition was low. I started browning the beef with some onions, my mind racing for a plan B. My grandma’s old Bisquick cookbook was sitting on the counter, and I remembered her impossible pies—the ones that magically create their own crust.

In a moment of what I can only call “hungry inspiration,” I decided to toss my burger filling into a dish, blanket it with cheese, and pour that simple Bisquick batter right over the top. I crossed my fingers and slid it into the oven. What emerged was nothing short of a miracle. It was golden, puffed up, and smelled like a diner and a bakery had a beautiful, delicious baby. That first bite was pure comfort. It was a happy accident that taught me a powerful lesson: the best meals often come from a little improvisation and a whole lot of heart.

Gathering Your Flavor All-Stars

This recipe is all about humble ingredients coming together to create something spectacular. Here’s your shopping list. I’ve added a few chef insights and easy swaps to make this pie truly your own.

• 2 lbs Ground Beef: I like an 80/20 blend for this. That little bit of extra fat means loads of flavor and a juicier final pie. For a leaner option, ground turkey or chicken works wonderfully, but you might want to add a tablespoon of olive oil to the pan when browning.
• 1 Large Onion, chopped: The humble onion is the flavor foundation. It adds a sweet, savory depth that is absolutely non-negotiable for that true burger experience.
• 1 tsp Salt & 1/2 tsp Black Pepper: The dynamic duo of seasoning! Don’t be shy here—we’re seasoning a lot of beef. Taste your mixture before it goes in the dish and adjust if needed.
• 2 cups Shredded Cheddar Cheese: Sharp cheddar gives you that classic, tangy bite. Pro tip: shred your own cheese! The pre-shredded stuff is coated to prevent clumping, which can make it less melty. For a different twist, try a pepper jack or a Colby jack blend.
• 1 cup Milk & 4 Large Eggs: This is the magic behind our “crust.” The eggs provide structure, and the milk makes the batter pourable and tender. Whole milk is my go-to for richness, but 2% works just fine.
• 1 cup Bisquick Mix: The secret weapon! This pre-mixed blend of flour, leavening, and fat creates that incredible, golden, biscuit-like topping. If you don’t have Bisquick, see the variations section for a quick homemade swap.
• 2 tbsp Worcestershire Sauce & 2 tbsp Ketchup: This is our flavor power-up! Worcestershire adds that umami, savory depth, while ketchup brings a touch of sweetness and tang that screams “cheeseburger.”

Twist Additions (My Southern-Inspired Recommendations):

• 1/2 tsp Smoked Paprika: Just a dash gives a subtle, smoky BBQ-style depth that takes this from great to “can I have the recipe?” incredible.
• 1/2 cup Chopped Pickles: Trust me on this. Fold them into the meat mixture. They add little bursts of tangy crunch that cut through the richness perfectly.
• 1 cup Diced Tomatoes or Canned Rotel: For a true Southern kick, a can of drained Rotel (tomatoes with green chilies) adds a lovely moisture and a gentle heat.
• Dash of Hot Sauce: A few shakes of your favorite brand will wake up all the other flavors. It’s all about building layers!

Let’s Build This Beautiful Pie, Step-by-Step

Alright, team, it’s go time. This process is as easy as, well, pie. I’ll walk you through each step with my favorite chef hacks to ensure your creation is absolutely perfect.

1. Preheat & Prep: First things first, get that oven roaring hot to 400°F (200°C). This high heat is key for getting a gorgeous, golden-brown top. While it’s warming up, grab your trusty 9×13-inch baking dish and give it a light but thorough coating of non-stick spray or a quick swipe of butter. We want an easy release for those beautiful slices later.
2. Brown the Beef (The Flavor Foundation): Grab a large skillet and set it over medium heat. Crumble in your ground beef and toss in the chopped onion. Cook this up, breaking the meat apart with your spoon, until the beef is no longer pink and the onions have turned soft and translucent. Now, here’s a pro tip for a non-greasy pie: drain off the excess fat. I like to tilt the skillet and use a spoon, or you can carefully pour it into an old can. Once drained, stir in the salt, pepper, Worcestershire sauce, ketchup, and any of your chosen “Twist Additions” like the diced tomatoes or pickles. Let it all get friendly for another minute. Your kitchen should smell amazing right now.
3. Layer with Love: Time to assemble! Take your beautifully seasoned beef mixture and spread it evenly into the bottom of your prepared baking dish. Press it down gently. Now, shower the entire thing with that glorious mountain of shredded cheddar cheese. This cheesy layer acts as a barrier, protecting the meat from the batter and ensuring every single bite is ooey-gooey perfection.
4. Whisk the Magic Topping: In a medium-sized bowl, it’s time for the biscuit magic. Combine the milk, eggs, Bisquick mix, and that optional smoked paprika (if you’re using it). Whisk it all together until it’s smooth. A few small lumps are okay, but we’re aiming for a consistency similar to pancake batter. Chef’s Hack: Don’t over-mix! Just whisk until the ingredients are combined. Over-mixing can make the topping a bit tough.
5. The Grand Finale & Bake: Slowly and evenly, pour your batter over the cheesy meat layer. Use a spatula to gently spread it to the edges if needed. It might seem like it’s going to sink, but trust the process—it will rise and bake up beautifully. Slide that dish of potential into your preheated oven and let it bake for 25-30 minutes. You’ll know it’s done when the top is a deep, golden brown and the center is fully set (a toothpick inserted in the center should come out clean).
6. The Most Important Step: Let it Rest! I know, I know. The aroma is intoxicating, and you want to dive right in. But patience, my friend! Take the pie out of the oven and let it sit on the stovetop for at least 5-10 minutes. This allows everything to set up, making it infinitely easier to slice into clean, beautiful pieces. It’s the difference between a messy scoop and a perfect slice.

How to Serve This Southern Masterpiece

Presentation is part of the fun! I love serving this pie right from the baking dish at the table—it’s rustic, inviting, and says “dig in!” Use a sharp knife to slice it into 12 generous squares and a good spatula to lift them out.

While this Cheeseburger Pie is a complete meal in itself, every great burger needs its sidekicks. Here’s how I like to round out the plate:

• Keep it Classic: Serve it with a simple, crisp green salad with a tangy vinaigrette to cut through the richness, and a big pile of crispy steak fries or tater tots for the ultimate comfort food experience.
• Embrace the Toppings Bar: Set up a little DIY station with extra ketchup, mustard, pickle spears, diced raw onion, a dollop of sour cream, and that bottle of hot sauce. Let everyone customize their slice just like they would their own burger!
• Go Southern Soul Food: Pair it with some creamy coleslaw and a side of slow-cooked collard greens. The cool, creamy slaw and the savory greens are a match made in heaven for this hearty pie.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its versatility. Once you’ve mastered the base, feel free to get creative! Here are a few of my favorite variations.

• The Bacon Cheeseburger Deluxe: Before you brown the beef, cook up 6-8 slices of bacon until crispy. Crumble it and stir half into the meat mixture, reserving the other half to sprinkle on top of the cheese before adding the batter. Because everything is better with bacon.
• The “Big Mac” Style: Love that special sauce? Whisk together 1/2 cup of mayonnaise, 2 tablespoons of French dressing, 1 teaspoon of white vinegar, 1 teaspoon of paprika, and a tablespoon of sweet pickle relish. Drizzle this over the top of your baked and sliced pie for an incredible flavor bomb.
• Spicy Southwest Fiesta: Swap half the cheddar for pepper jack cheese. Add a can of drained black beans and a cup of frozen corn to the meat mixture along with a tablespoon of taco seasoning. Serve with salsa, avocado, and a squeeze of lime.
• Gluten-Free & Low-Carb Friendly: You can still enjoy this! For a gluten-free version, use a certified GF baking mix like Bob’s Red Mill 1-to-1 in place of the Bisquick. For a lower-carb option, skip the Bisquick batter and instead, whisk together 4 eggs and 1/2 cup of heavy cream or almond milk, then stir in 1 1/2 cups of shredded mozzarella. Pour this “crustless” mixture over the meat and bake as directed.

A Few More Thoughts From My Kitchen to Yours

This recipe has truly evolved over the years in my house. It’s the dish I make when friends are coming over last-minute and I need to feed a crowd with minimal fuss. It’s also my daughter’s absolute favorite “Daddy dinner,” and she loves being the one to sprinkle the cheese layer—a job she takes very seriously.

One time, I was filming a video for the site and, in my excitement, I accidentally used a cup of pancake mix instead of Bisquick. (They look identical in unmarked jars, okay?). The result was a slightly sweeter, cake-ier topping that was… actually pretty delicious? It just goes to show that even a “mistake” can lead to a new family favorite. So don’t be afraid to play with your food!

Your Questions, Answered!

I’ve gotten a lot of questions about this pie over the years. Here are the most common ones to help you out.

• Q: My pie turned out a bit soggy in the middle. What happened?
  A: This usually means it needed a few more minutes in the oven. Ovens can vary, so if the top is golden but the center still jiggles, give it another 5-10 minutes. Also, make sure you thoroughly drained the fat from the cooked beef, as excess grease can lead to sogginess.
• Q: Can I make this ahead of time?
  A: Absolutely! You have two great options. 1) Assemble the entire pie, cover it tightly, and refrigerate it for up to 24 hours. Let it sit at room temperature for 20-30 minutes before baking, and you may need to add a few extra minutes to the bake time. 2) Bake it completely, let it cool, then cover and refrigerate. Reheat individual slices in the microwave or the whole pie, covered with foil, in a 350°F oven until warmed through.
• Q: I don’t have Bisquick. What can I use instead?
  A: No problem! You can make a quick homemade version. For 1 cup of Bisquick, whisk together 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, ¼ teaspoon of salt, and 1 tablespoon of melted butter or vegetable oil. Use this mixture in place of the Bisquick in the recipe.
• Q: Can I freeze the leftovers?
  A: You bet! This pie freezes beautifully. Let it cool completely after baking, then slice it and wrap individual pieces tightly in plastic wrap and then in foil. They’ll keep for up to 3 months. To reheat, you can pop a frozen slice right into the microwave or thaw it in the fridge overnight and reheat in the oven to keep the topping crisp.

Southern-Style Cheeseburger Pie : Hearty, Cheesy, and Weeknight-Ready

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• Author: BeauCollier

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Description

Hey friends, Beau here! If you love cheeseburgers but want an easier, cozy weeknight twist, this Southern-Style Cheeseburger Pie is your new best friend. Imagine all the flavor of a juicy, cheesy burger baked into a sliceable, comfort-food casserole. Crispy on top, juicy in the center, and packed with flavor, this pie is perfect for family dinners, potlucks, or meal prep.

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Ingredients

Scale 1x2x3x

• 2 lbs ground beef (80/20 blend recommended; can substitute turkey or chicken)

• 1 large onion, chopped

• 1 tsp salt

• ½ tsp black pepper

• 2 cups shredded cheddar cheese (shred your own for extra meltiness)

• 1 cup milk

• 4 large eggs

• 1 cup Bisquick mix (or homemade substitute: 1 cup flour + 1½ tsp baking powder + ¼ tsp salt + 1 tbsp melted butter)

• 2 tbsp Worcestershire sauce

• 2 tbsp ketchup

Optional Twist Additions:

• ½ tsp smoked paprika

• ½ cup chopped pickles

• 1 cup diced tomatoes or drained Rotel

• Dash of hot sauce

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Instructions

1. Preheat & Prep:
   Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish with non-stick spray or butter.

2. Brown the Beef:
   In a large skillet over medium heat, cook ground beef and onions until beef is no longer pink and onions are translucent. Drain excess fat. Stir in salt, pepper, Worcestershire sauce, ketchup, and any optional additions.

3. Layer the Pie:
   Spread beef mixture evenly in the baking dish. Top with shredded cheddar cheese.

4. Make the Topping:
   In a medium bowl, whisk together milk, eggs, Bisquick mix, and smoked paprika (if using) until smooth. Pour over the cheesy beef layer, spreading gently to the edges.

5. Bake:
   Bake 25–30 minutes, or until the top is golden brown and center is set (toothpick should come out clean).

6. Rest & Serve:
   Let pie sit 5–10 minutes before slicing into 12 squares. Serve family-style or with sides like green salad, fries, or coleslaw.

Notes

• Soggy pie? Bake a few extra minutes and make sure beef is drained.

• Make ahead: Assemble and refrigerate up to 24 hours. Bake before serving.

• No Bisquick? Use the homemade substitute listed above.

Nutrition

• Calories: 330Cal Per Serving
• Fat: 24 g
• Carbohydrates: 9 g
• Protein: 22 g

Nutritional Information (A Chef’s Honest Take)

While I’m all about the joy of eating, I know many of you like to keep an eye on things. Here’s a general breakdown per serving (based on 12 servings, using 80/20 beef and including the optional smoked paprika). Remember, these are estimates and can vary based on your specific ingredients and any substitutions you make.

• Calories: ~330
• Protein: 22g (A fantastic source to keep you full and satisfied!)
• Carbohydrates: 9g
• Fat: 24g

To lighten it up, you can easily use a leaner ground beef (90/10 or 93/7), ground turkey, or even plant-based crumbles. Using low-fat milk and reduced-fat cheese will also adjust these numbers. But my personal philosophy

Final Thoughts

So there you have it, friends—the story, the secrets, and the simple steps to a dinner that’s as easy as it is delicious. This Southern-Style Cheeseburger Pie is more than just a recipe; it’s a reminder that the coziest, most satisfying meals don’t have to be complicated. It’s a hug in a baking dish, a celebration of humble ingredients, and your new secret weapon for a stress-free, crowd-pleasing dinner.

I hope this recipe brings as much joy and comfort to your table as it has to mine. Now, I’d love to hear from you! Did your family go crazy for it? What fun twists did you try? Share your stories and photos with me—because the best recipes are the ones we make and share together.

Happy cooking,
Beau