Pin it
This throwback cheeseburger pie feels like a warm hug after a long day. It packs that old-school diner burger taste but piles it all into a super easy single pan with a fluffy Bisquick crown. Super handy for weeknight hurry-ups or when everyone's hanging out on the weekend.
My crew asks for more every time this comes out of the oven and it’s on the menu without fail when my nephews stop by since it’s fast to throw together and just hits that nostalgia button every time.
Tasty Ingredients
- Optional toppings: throw on some ketchup, diced tomatoes, pickles, or mustard so everybody can jazz up their piece
- Large eggs: helps the pie puff up and holds everything together
- Whole milk: gives a richer batter with a nice golden top
- Bisquick baking mix: this makes the crust light and fluffy, a newer box works best
- Shredded cheddar cheese: melts gooey and brings that sharp cheesy bite
- Salt and black pepper: makes sure every bite is well seasoned
- Garlic powder: adds some cozy warmth to the mix
- Chopped yellow onion: brings a little sweetness and classic burger flavor
- Ground beef: go for 80/20 for juicy meat and a hearty taste
Easy Instructions
- Rest and Serve:
- Put the pie on the counter for five minutes before cutting. This keeps everything from running out and makes nice slices. Set out those toppings and eat while it’s hot!
- Bake the Pie:
- Move the pie plate onto the middle oven rack and bake roughly twenty-five to thirty minutes. You're looking for a golden top and a mostly clean knife when you test the center. If it’s still gooey, let it go another few minutes till set.
- Assemble the Pie:
- Gently pour the batter all over the beef and cheese. Tilt the dish around to spread if needed for even coverage.
- Mix the Batter:
- In a big bowl, whisk up the Bisquick with milk and eggs. Get it smooth with bubbles, no lumps.
- Fill the Pie Plate:
- Evenly layer the beef and onions across the bottom and press down a bit. Scatter that cheddar cheese everywhere—it’ll melt into every bite.
- Prepare the Pie Plate:
- Grease your nine-inch pie dish with cooking spray or a dab of butter. This helps avoid sticking and gives you crispy edges.
- Season the Mixture:
- Add in the garlic powder, salt, and pepper. Mix so it’s all seasoned, then pull off the heat and set aside.
- Brown the Beef and Onions:
- Cook the onions and beef together in a large skillet over medium. Keep stirring and breaking up the meat till it’s brown and the onions are soft, maybe eight to ten minutes. Pour off any extra grease.
- Preheat the Oven:
- Turn on your oven to 400°F (200°C) so it’s warmed up when you’re ready to bake.
Pin it
Honestly, the Bisquick topping is my favorite part because it rises up golden and fancy every time. My bunch cracks up when someone sneaks a slice before everyone sits down.
How to Store
Pop leftovers in a sealed container in the fridge for up to three days. Heat slices back up in the oven for the best crunch. For the whole pie, wrap it well and freeze it for up to a month. Thaw in the fridge then bake at 350°F till it’s good and warm.
Swap Ideas
You can swap ground beef for ground chicken or turkey if you want something lighter. Try Monterey Jack or pepper jack cheese for a spicy kick. No Bisquick on hand? Use a cup of flour, a tablespoon cold butter, a pinch of salt, and one and a half teaspoons baking powder mixed in.
Serving Ideas
Pair this up with a crisp salad or some roasted veggies for a filling meal. Spice things up with a squirt of sriracha or keep it mellow with pickles and sliced tomatoes. Leftovers also pack easy for lunch the next day.
Pin it
Food History
This dish totally brings back memories of mid-century casseroles from the 50s and 60s—back when baking mixes were new in American homes. Folks would gather around one-pan meals like this, usually with their own little tweaks.
Frequently Asked Questions
- → Can I use something instead of Bisquick?
Sure, just whisk together 1/2 cup all-purpose flour, a pinch of salt, and 1/2 teaspoon baking powder if you’re out of Bisquick.
- → When’s it ready to eat?
You’ll know it’s done if the top is golden and poking a knife in the middle comes out with no sticky batter.
- → Can I switch up the cheese?
Definitely! Monterey Jack or other cheese blends work fine, but cheddar gives the best throwback flavor.
- → What can I toss on top afterward?
Try ketchup, mustard, pickles, or tomato slices to get that classic burger vibe.
- → How do I keep leftovers fresh?
Let the leftovers cool first, then cover and stick in the fridge for 3 days. The oven makes them taste just-cooked again.