Cheeseburger Pies
Craving the taste of a classic cheeseburger in a fun, handheld form? These Cheeseburger Pies are the perfect solution! Made with a flaky, golden pie crust and filled with seasoned ground beef, sautéed onions, and garlic, every bite is bursting with rich, savory flavor. A layer of gooey cheddar cheese melts over the filling, and a quick Bisquick custard topping adds a delightfully light and puffy finish. Ready in just 45 minutes and baked to perfection in a muffin tin, these mini cheeseburger-inspired treats are ideal for weeknight dinners, party appetizers, or lunchbox surprises. Customize with your favorite burger toppings—think pickle slices, fresh diced tomatoes, or crisp lettuce—for a creative twist on a family favorite.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Ketchup
- 1 tablespoon Yellow mustard
- 1 teaspoon Worcestershire sauce
- 1.5 cups Shredded cheddar cheese
- 2 large Eggs
- 1 cup Whole milk
- 0.75 cup Bisquick baking mix
- 2 rolls Refrigerated pie crusts
- as needed Cooking spray
- as desired Optional toppings (pickle slices, diced tomatoes, lettuce)
Instructions
Preheat your oven to 375°F (190°C) and prepare a standard 12-cup muffin tin by spraying it with cooking spray.
In a skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain any excess grease.
Add the diced onion and minced garlic to the skillet, cooking until softened (about 3-4 minutes). Stir in the salt, black pepper, ketchup, mustard, and Worcestershire sauce. Cook for 2 more minutes, then set the mixture aside to cool slightly.
Unroll the refrigerated pie crusts and use a round cutter or a small bowl (approximately 4 inches in diameter) to cut out circles. Gently press the circles into the muffin tin cups to form mini crusts.
Spoon a generous amount of the beef mixture into each pie shell, filling each cup about 2/3 full. Sprinkle shredded cheddar cheese over the beef mixture in each cup (about 2 tablespoons per pie).
In a mixing bowl, whisk together the eggs, milk, and Bisquick baking mix until smooth. Pour this mixture over each filled cup, leaving a little room at the top to prevent overflow.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and set.
Allow the cheeseburger pies to cool in the muffin tin for 5 minutes before carefully removing them using a small knife or spatula.
Serve warm, and garnish with optional toppings such as pickle slices, diced tomatoes, or shredded lettuce for a 'burger' effect.
Nutrition Facts
Calories |
4223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.0 g | 362% | |
| Saturated Fat | 117.9 g | 590% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 7512 mg | 327% | |
| Total Carbohydrate | 284.3 g | 103% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 35.0 g | ||
| Protein | 168.9 g | 338% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1884 mg | 145% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2176 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
