Impossible Cheeseburger Pie

Impossible Cheeseburger Pie is pure comfort food that brings all the flavors of your favorite cheeseburger into one cozy, family style dinner! This retro classic uses simple ingredients like ground beef, cheddar cheese, and Bisquick to create a savory pie that magically forms its own crust while it bakes.

Why You’ll Love This Recipe

• Impossibly easy – it magically makes its own crust as it bakes, no pastry skills needed!
• Ready in 40 minutes – perfect for busy weeknights when you need dinner fast
• Classic comfort food – all the flavors of a cheeseburger in satisfying pie form
• Simple pantry ingredients – nothing fancy, just good old-fashioned cooking
• Kid-approved and family-friendly – even picky eaters gobble this up!

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Ingredients You’ll Need

For the Filling:

• 1 pound lean ground beef (80% to 90% lean works great)
• 1 large onion, chopped (about 1 cup)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon minced garlic (optional but adds great flavor)
• 1 tablespoon Worcestershire sauce (optional, adds depth)

For the “Impossible” Crust:

• 1/2 cup Bisquick baking mix
• 1 cup whole milk
• 2 large eggs

For the Topping:

• 1 cup shredded cheddar cheese (sharp cheddar is my favorite)

Friendly Notes:

• Use cooking spray or butter to grease your pie dish
• Room temperature eggs mix more smoothly
• You can use any ground beef percentage, but leaner is better to avoid excess grease

Why These Ingredients Work

The ground beef and onions create that classic cheeseburger flavor base we all know and love. Browning the beef properly adds deep, savory richness that makes every bite satisfying.

The Bisquick mixture is where the magic happens! When whisked with milk and eggs, it creates a batter that settles under the beef while baking, forming a tender, fluffy crust on the bottom and sides. It’s like the pie makes itself!

Cheddar cheese melts into gooey perfection, creating pockets of cheesy goodness throughout. Sharp cheddar gives you the most flavor, but mild works beautifully too if that’s what your family prefers.

The eggs and milk work together to bind everything and create structure. As the pie bakes, the proteins set up into a custard-like texture that holds the whole thing together when you slice it.

Worcestershire sauce and garlic are optional extras that add layers of umami flavor. They’re not essential, but they make good food even better!

Essential Tools and Equipment

• 9-inch glass pie dish or deep-dish pie pan
• Large skillet for browning beef
• Medium mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Spatula or wooden spoon
• Cooking spray or butter for greasing

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 400°F. Generously grease a 9-inch pie dish with cooking spray or butter, making sure to get the sides too. This helps the crust release easily when serving.

Step 2: Brown the Beef

In a large skillet over medium-high heat, cook the ground beef and chopped onion together, breaking up the meat as it cooks. This should take about 8-10 minutes.

You want the beef nicely browned and the onions soft and translucent. Drain off any excess fat, then stir in the salt, pepper, and optional garlic and Worcestershire sauce.

Step 3: Layer the Beef

Spread the cooked beef mixture evenly across the bottom of your prepared pie dish. Use the back of your spoon to press it down gently and create an even layer.

This creates the hearty foundation of your pie!

Step 4: Add the Cheese

Sprinkle the shredded cheddar cheese evenly over the beef layer. Don’t skip this step – the cheese gets all melty and creates those irresistible stretchy cheese pulls when you serve it!

Step 5: Make the Bisquick Mixture

In a medium bowl, whisk together the Bisquick mix, milk, and eggs until smooth and well combined. It’s okay if there are a few small lumps, but try to get it fairly smooth.

Beat it for about 15-20 seconds – you want everything nicely incorporated.

Step 6: Pour Over Everything

Carefully pour the Bisquick mixture over the beef and cheese in the pie dish. Pour slowly and try to distribute it evenly, making sure it reaches all the way to the edges.

Don’t worry if it looks like too much liquid – that’s the magic part! It will settle and form the crust as it bakes.

Step 7: Bake to Golden Perfection

Bake in your preheated oven for 25-30 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

The pie should be puffed up and beautiful, with the edges turning a lovely golden color. Let it cool for about 5 minutes before slicing, this helps it set up and makes cutting easier.

You Must Know

Don’t skip draining the fat from the ground beef! Excess grease will make your pie soggy instead of creating that beautiful crust. Even if you use lean beef, there’s usually a little fat to drain off.

The Bisquick mixture needs to be poured evenly and reach all the way to the edges of the pie dish. This ensures the crust forms properly all around, not just in patches.

Let the pie rest for at least 5 minutes after baking before cutting into it. I know it’s tempting to dive right in, but this resting time lets everything set up so your slices hold together beautifully instead of falling apart.

Personal Secret: I always use room temperature eggs and milk for the Bisquick mixture. Cold ingredients don’t blend as smoothly, and room temp ones create a more even, tender crust. Just set them out on the counter while you brown your beef!

Pro Tips & Cooking Hacks

• Pat the beef dry after draining to remove excess moisture
• Use a glass pie dish so you can see when the bottom crust is golden
• Add a pinch of garlic powder to the Bisquick mixture for extra savory flavor
• Don’t overmix the batter – a few lumps are perfectly fine
• Let it cool slightly before serving so slices hold their shape
• Use freshly shredded cheese – it melts better than pre-shredded
• Line your baking sheet underneath the pie dish to catch any drips

Common Mistakes to Avoid:

• Not greasing the pie dish well enough (slices will stick!)
• Skipping the beef-draining step (soggy pie)
• Cutting into it too soon (slices fall apart)
• Overbaking (crust gets too dry)

Flavor Variations & Suggestions

Want to change things up? Try a bacon cheeseburger version by adding cooked, crumbled bacon to the beef mixture. The smoky flavor is absolutely incredible!

For a Western-style twist, use pepper jack cheese instead of cheddar and add diced green chiles to the beef. It brings a gentle kick that’s family-friendly but exciting.

Some folks love adding sliced tomatoes on top of the cheese layer before pouring the Bisquick mixture. They bake right into the pie and add fresh, juicy pockets of flavor.

You can also mix different cheeses – try half cheddar and half mozzarella for extra gooeyness, or add some parmesan for a sharper, nuttier taste.

For a “special sauce” vibe, stir a tablespoon of ketchup and a teaspoon of mustard into your beef mixture. It mimics that classic burger shop flavor!

Make-Ahead Options

You can brown your beef and onions up to 24 hours ahead. Just store the cooked mixture in an airtight container in the refrigerator, then bring it back to room temperature before assembling and baking.

I don’t recommend assembling the whole pie ahead of time, as the Bisquick mixture works best when poured fresh. However, you can have everything measured and ready to go – beef cooked, cheese shredded, Bisquick mixture ingredients measured out – so assembly takes just minutes.

For freezing, I suggest baking the pie first, then letting it cool completely. Wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Reheat from frozen in a 350°F oven for about 20 minutes, or until heated through.

What to Serve With Impossible Cheeseburger Pie

This pie is hearty enough to be the star of the meal, but it loves being paired with classic burger sides! A crisp iceberg lettuce salad with ranch dressing feels just right – light and refreshing next to the rich, savory pie.

Oven-baked french fries or sweet potato fries are always a hit, especially with kids. You get that full cheeseburger-and-fries experience!

For a veggie boost, serve it with roasted broccoli, green beans, or a simple side of sliced tomatoes and pickles. The fresh, tangy elements balance the richness beautifully.

Coleslaw is another classic pairing – the creamy crunch complements the soft, tender pie perfectly. Make it ahead and dinner comes together even faster!

Don’t forget the burger condiments! Set out ketchup, mustard, and pickles on the side so everyone can customize their slice just the way they like it.

Allergy Information

This recipe contains wheat (Bisquick), dairy (milk and cheese), and eggs, which are common allergens.

For gluten-free needs, swap regular Bisquick for gluten-free Bisquick – it works exactly the same way and creates a nearly identical crust.

Dairy-free is trickier since cheese is a key component, but you can use dairy-free cheese shreds and plant-based milk. The texture will be slightly different, but it still tastes delicious.

For egg allergies, you can try using egg replacer or flax eggs, though the crust won’t be quite as fluffy. Some readers have had success with this substitution!

Always check ingredient labels on packaged items like Bisquick to ensure they meet your specific dietary needs.

Storage & Reheating

Store leftover pie covered with aluminum foil or plastic wrap in the refrigerator for up to 3-4 days. The crust may soften slightly as it sits, but the flavor is still wonderful.

To reheat, place slices in a 350°F oven for about 10-12 minutes until warmed through. This helps restore some of that lovely crust texture. You can also microwave individual slices for 1-2 minutes, though the crust won’t be as crispy.

For freezing, wrap cooled slices individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight, then reheat in the oven.

The pie is honestly best served fresh and warm from the oven when that cheese is perfectly melted and the crust is at its fluffiest!

Questions I Get Asked A Lot

Why is it called “impossible” pie?

Because it impossibly makes its own crust while it bakes! The Bisquick mixture settles to the bottom and sides of the dish during baking, forming a tender crust underneath and around the filling. It seems impossible, but it works like magic every single time!

My pie turned out watery, what went wrong?

This usually happens when the beef wasn’t drained well enough. Even lean beef releases some fat and moisture, so make sure to drain it thoroughly and even pat it with paper towels if it seems very greasy. Also, make sure your oven is fully preheated to 400°F – too low a temperature won’t set the crust properly.

Do I need to use Bisquick specifically?

Bisquick creates the best texture for this recipe, but in a pinch you can make your own substitute. Mix 1/2 cup flour with 3/4 teaspoon baking powder and 1/4 teaspoon salt, then cut in 1 1/2 teaspoons of cold butter or shortening. It won’t be quite the same, but it works!

💬 Tried this recipe? I’d love to hear how your Impossible Cheeseburger Pie turned out! Leave a comment and rating below and share it with your family and friends!