Cheeseburger Pie Recipe — Irresistible Weeknight Meal

The first bite of this cheeseburger pie recipe hits like a backyard cookout—warm, cheesy, and full of savory beef, onions, and a buttery crust. I developed and tested this version eight times to nail the balance of juicy filling and a crisp shell. It’s simpler than a burger-night spread and feeds a crowd with minimal fuss. I perfected the seasoning while staging at a neighborhood bistro and then simplified it for busy home cooks. If you love handheld burgers, you’ll also enjoy the sandwich spin in my bacon cheeseburger pretzel sliders for party food ideas. Now let’s get into why this works and how to make it reliably delicious.

Why This Recipe Works

A shallow custard (eggs + milk) binds cheese and beef without making the crust soggy. The ratio keeps the filling set yet creamy.
Browning the beef creates Maillard flavor—those little browned bits add depth and a grilled-meat note.
Par-baking the crust prevents a soggy bottom by sealing starches before the wet filling hits it.
Sharp cheddar plus a melting cheese (like Monterey Jack) gives both tang and a silkier melt.
A touch of mustard and ketchup recreates classic burger notes inside the pie for a familiar, craveable flavor.

Ingredients Breakdown

Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade). Role: holds the filling and provides contrast. Substitution: a deep-dish 9-inch tart pan works, but do not use an 8-inch — it will overflow.
Ground beef mixture
- 680 g (1.5 lb) lean ground beef (80/20 or 85/15). Role: primary protein and texture. If you use higher-fat beef, drain excess fat or the filling will be watery.
- 1 medium yellow onion, finely chopped (about 150 g). Role: sweetness and aromatic depth.
- 2 cloves garlic, minced (6 g). Role: bright savory note.
- 1 tsp kosher salt (Diamond Crystal) or ¾ tsp Morton’s. Brand note: Diamond Crystal is flakier; if using Morton’s, use less.
- ½ tsp freshly ground black pepper.
- 1 tbsp Worcestershire sauce (15 ml). Role: umami boost.
- 2 tbsp ketchup (30 ml) and 1 tbsp yellow mustard (15 ml). Role: recreate the burger sauce tang.
Cheese & binder
- 200 g (2 cups) sharp cheddar, grated. Role: flavor backbone.
- 120 g (1 cup) Monterey Jack or mozzarella, grated. Role: meltiness.
- 3 large eggs (about 155 g). Role: custard binder.
- 240 ml (1 cup) whole milk. Role: sets the custard; can use 240 ml (1 cup) half-and-half for richer filling but it will be heavier.
Optional finishing
- 2 tbsp chopped dill pickles or pickle relish. Role: bright finish.
- 1 tbsp chopped chives or 2 tbsp chopped parsley for garnish.

Substitution notes:

Dairy-free: Replace cheeses with 250 g dairy-free shreds and use 240 ml unsweetened soy milk plus 1 tbsp cornstarch as a thickener (texture will differ).
Vegetarian: Use 450 g cooked lentils plus 250 g chopped mushrooms to replace beef; add an extra egg to bind.
Gluten-Free: Use a gluten-free pie crust (1:1 GF blend) and ensure other labels are GF.

Essential Equipment

9-inch pie pan (not 8-inch). The volume fits this recipe. If you only have a 10-inch, reduce filling by 20%.
Large skillet (10–12 inch) for browning the beef. If you prefer the sturdy heat of carbon steel, it speeds browning; otherwise use a heavy-bottomed nonstick. See my notes on skillet technique in my beef bacon cheeseburgers guide for searing tips.
Box grater or food processor for grating cheese.
Mixing bowl and whisk for the custard.
Rolling pin (only if making homemade crust).
Cooling rack and sharp knife for slicing.

If you don’t have a pie pan, a 9-inch springform pan works as a substitute. Line the bottom with parchment for easier removal.

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 45 minutes | Inactive Time: 10 minutes (rest) | Total Time: 1 hour 15 minutes | Serves 6 (1 slice each).

Step 1: Par-bake the crust

Preheat the oven to 190°C (375°F). Fit the unbaked 9-inch crust into the pan and dock the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights, and bake 4 more minutes until the surface is just set and faintly golden.

Step 2: Brown the beef

While the crust bakes, heat 1 tbsp (15 ml) neutral oil in a large skillet over medium-high heat. Add 680 g (1.5 lb) ground beef and cook, breaking it up, until well-browned, about 6–8 minutes, stirring every 30 seconds to promote even color. Drain off excess fat, keeping about 1 tsp in the pan for flavor.

Step 3: Sauté aromatics and season

Lower the heat to medium and add the chopped onion to the skillet. Cook until translucent and fragrant, about 5 minutes. Add 2 minced garlic cloves and cook 30 seconds. Stir in 1 tbsp Worcestershire sauce, 2 tbsp ketchup, 1 tbsp mustard, 1 tsp kosher salt, and ½ tsp black pepper; cook 1 minute to let flavors meld.

Step 4: Combine meat and cheeses

Turn off the heat and let the meat mixture cool for 3 minutes. Transfer to the par-baked crust and spread evenly. Sprinkle 200 g (2 cups) grated sharp cheddar and 120 g (1 cup) Monterey Jack evenly over the beef. Do not overpack; leave a little space for the custard to fill.

Step 5: Make and pour the custard

In a bowl, whisk 3 large eggs and 240 ml (1 cup) whole milk until smooth. Season with a pinch of salt and pepper. Pour the custard slowly over the meat and cheese; it should almost reach the top of the crust but not overflow. Gently tap the pan once to settle air bubbles.

Step 6: Bake until set

Bake at 190°C (375°F) for 30–35 minutes. Bake until the crust is golden brown and the center registers 74°C (165°F) on an instant-read thermometer or is just set with a slight jiggle. Let rest on a rack for 10 minutes before slicing. Serve with pickles or a simple side; for dessert ideas, try a light frozen treat like rose pistachio cheesecake ice cream.

Expert Tips & Pro Techniques

Common mistake: soggy bottom. Fix: always par-bake the crust and drain excess fat from the beef before filling. This prevents watery pockets.
Even browning: don’t crowd the pan when browning meat. Work in batches if needed so the beef sears rather than steams.
Make-ahead: prepare the filling one day ahead, cool completely, and refrigerate. Assemble and bake the day you plan to serve. This shortens active prep time.
Professional tweak for home cooks: finish the pie under a broiler for 30–45 seconds if the top needs extra color. Watch closely; cheese burns fast.
Cheese distribution: grate your own cheese. Pre-shredded mixes have anti-caking agents that reduce melt quality.
Slice cleanly: for neat wedges, let the pie rest 10 minutes and run a hot, dry knife between cuts.

Storage & Reheating

Refrigerator: Cool completely, cover tightly with plastic wrap or store in an airtight container. Keeps 3–4 days.
Freezer: You can freeze baked slices wrapped tightly in foil and placed in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat slices in a 175°C (350°F) oven for 10–15 minutes until warmed through and crust is crisp. Avoid the microwave for whole slices — it softens the crust.

Variations & Substitutions

Gluten-Free Version: Replace the pie crust with a store-bought gluten-free crust (1:1 GF blend). No other changes; baking time is the same.
BBQ Bacon Cheeseburger Pie: Mix 100 g (1 cup) chopped cooked bacon into the beef and swap ketchup for 3 tbsp BBQ sauce (45 ml). Keeps the same custard and bake time.
Vegetarian Lentil & Mushroom: Replace beef with 450 g (2 cups cooked) brown lentils plus 250 g (2 cups) finely chopped mushrooms sautéed until caramelized. Add an extra egg for binding.
Low-Carb: Use a thin almond-flour crust (about 180 g almond flour, 1 egg, 2 tbsp butter) prebaked; reduce milk to 180 ml (¾ cup) for firmer filling. Baking time similar; check doneness by thermometer.
Cheesy Deluxe: Swap half the cheddar for Gruyère (100 g / 1 cup) for nuttier complexity. No time changes.

Serving Suggestions & Pairings

Classic side: a crisp green salad with a sharp vinaigrette cuts through richness.
Potato idea: pair with garlic roasted potatoes for a hearty plate; the starch balances the filling.
Beverage: an American amber ale or a medium-bodied red like Zinfandel complements the beef and cheese.
Light dessert: finish with something cool, such as keto coconut macaroons for a contrast in texture and temperature.

Nutrition Information

Per serving: 1 slice (1/6 of pie). Recipe makes 6 servings.

Calories: 610 kcal
Total Fat: 37 g
Saturated Fat: 15 g
Cholesterol: 150 mg
Sodium: 760 mg
Total Carbohydrates: 28 g
Dietary Fiber: 1.5 g
Sugars: 6 g
Protein: 32 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cheeseburger pie turn out dry?
A: Dryness usually means too much cooking or too little custard. Ensure you measure the milk and eggs accurately and bake until just set—74°C (165°F) internal temp—then rest 10 minutes.

Q: Can I make this without eggs?
A: You can substitute 180 g (¾ cup) silken tofu blended with 1 tbsp cornstarch and 1 tbsp nutritional yeast per egg for a vegan binder, but texture and flavor will be different.

Q: Can I double this recipe?
A: Yes. Use two 9-inch pans and stagger baking so each pie gets even oven air. Do not bake both in the oven on the same rack without rotating halfway through.

Q: Can I prepare this the night before?
A: Yes. Assemble the pie, cover, and refrigerate overnight. Add 5–7 extra minutes to the bake time from cold. Let sit 10 minutes after baking before slicing.

Q: How long does this keep in the fridge?
A: Stored airtight, the pie keeps 3–4 days in the refrigerator. Reheat in a 175°C (350°F) oven for best texture.

Q: Can I use frozen pie crust?
A: Yes—thaw according to package directions and par-bake as instructed to avoid soggy bottoms.

Q: What’s the best cheese combo for melting and flavor?
A: Sharp cheddar for flavor and Monterey Jack or mozzarella for melt. A 2:1 ratio of cheddar to melting cheese works well.

Conclusion

If you want a quicker take on the same idea, check the Impossibly Easy Cheeseburger Pie Recipe – Allrecipes for a simple shortcut that highlights basic pantry swaps. For another classic variation, see the Impossible Cheeseburger Pie Recipe – Food.com for ideas on custard ratios and mix-ins.